At Montenidoli the best
bunches of Sangiovese are vinified separately, with a long maceration on the
skins. Each year the Tonelleries Taransaud sets aside the new barriques in
which the wine matures and stabilizes; it's bottled unfiltered to maintain its
intense, powerful personality intact.
It's called Sono Montenidoli because it represents the
spirit of the land, the hills overlooking San Gimignano and facing Chianti
Classico: I am what I am.
In 1979 Krista Klauke called Sono Montenidoli "one of the
Paladins of the Italian Wine Renaissance," in Alles Uber Wein. In 1988
Horst Dhom selected 60 great Italian reds, including Sono Montenidoli, for
Frankfurter Allgemeine. In 1999 Der Feinschmecker ranked Sono Montenidoli among
the hundred best wines in the world.
Food-Wine Pairings: All the more complex meat dishes,
including furred game such as hare, boar, mountain goat and venison. Aged and
piquant cheeses including pecorino di fossa, Parmigiano, Gorgonzola, and
Stilton. Desserts made from chocolate or dried fruit.