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M O N T E       B E R N A R D I

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Via Chiantigiana, Km 33.V-VI, 50020 Panzano in Chianti (FI) Italia Tel. +39 055 852 400/305 • Fax +39 055 852 355 mb@montebernardi.com Owners: Schmelzer Family

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History	The estate name, Monte Bernardi, dates back to 1085. The majority of the vineyards are over 40 years of age, with the first wine produced in 1992. Prior to 1992, the grapes were sold to neighboring farms. The Schmelzer family purchased Monte Bernardi at the end of 2003 and has since invested great amounts of time, love and money in the vineyards, the winery and the villa.
Vineyard Surface Area	9.50 ha, of which 6 ha are in production and 3.5 ha newly planted
Varietals	Sangiovese (80%), Merlot (5%), Cabernet Sauvignon (5%), Cabernet Franc (5%), Petit Verdot (5%)
Vine Trellising System	Double Guyot and Cordon
Soil	High rock content mixture of shale (Galestro), marl and limestone (Alberese)
Soil Cultivation	Tilled between the vines, and grass and cover crops in alternating rows
Green Harvest	Yes
Fertilization	Organic / biodynamic
Harvest Period	Mid-September to Mid-October (manual)
Production	12,000 - 16,000 bottles
Farm Manager	Roberto Mogni
Agronomist / Enologist	Michael Schmelzer

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The Estate The Monte Bernardi estate extends over 53 hectares (130 acres), of which 9.5 hectares (23.5 acres) are vineyards of an average age of over 40 years. The vineyards are situated in the hilly, southern most region of Panzano, an area that has been acknowledged as one of the Grand Cru of Chianti Classico, and is considered capable of making wines that can compete with the best in the world. The vines are planted on a soil of a high rock content mixture, which dependent on the vineyard consists of shale (Galestro), marl and limestone (Alberese). The vineyards are perfectly situated - standing at an altitude of 350 meters above sea level, surrounded by forests and enjoying a southern exposure, with the river Pesa flowing just a few hundred meters to the south. These factors contribute to the unique micro-climate of Monte Bernardi.

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ENGLISH • Monte Bernardi Brochure • • 2010 Monte Bernardi Newsletter • • 2009 Monte Bernardi Newsletter • • 2007 Monte Bernardi Newsletter • • 2006 Monte Bernardi Newsletter • • 2005 Monte Bernardi Newsletter • • 2004 Monte Bernardi Chianti Classico Tasting Note • • Quercetin •	ITALIANO • Monte Bernardi Depliant • • 2010 Monte Bernardi Newsletter • • 2009 Monte Bernardi Newsletter • • 2007 Monte Bernardi Newsletter • • 2006 Monte Bernardi Newsletter • • 2004 Monte Bernardi Chianti Classico - Notizie • • Quercetin •	DEUTSCH • Monte Bernardi Brochüre • • 2010 Monte Bernardi Informationsblatt • • 2009 Monte Bernardi Informationsblatt • • 2007 Monte Bernardi Informationsblatt • • 2006 Monte Bernardi Informationsblatt • • 2004 Monte Bernardi Chianti Classico - Notizien • • Quercetin •
FRANÇAIS • Monte Bernardi Brochure •	NEDERLANDS • Monte Bernardi Brochure •

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TZINGANA (Gypsy) IGT
Denomination	Toscano Rosso IGT
Production Location	Panzano in Chianti
Exposure	South
Varietals	Merlot (45%), Cabernet Sauvignon and Cabernet Franc (42%), Petit Verdot (13%)
Vineyard Surface Area	1.00 ha
Grape Yield	2,000 kilos per hectare
Annual Production	1,200 - 1,500 bottles
Fermentation	Fermentation & maceration on skins in temperature controlled steel vats
Duration	20 - 27 days
Temperature	Allowed to rise to a maximum of 30°C
Malolactic Fermentation	Natural, in oak
Maturation	18-22 months in Barriques and Tonneaux
Filtration	No
Fining	18-22 months in Barriques and Tonneaux
Aging	Vintage dependant; generally drink in 2 to 5 yrs; can age up to 15+ yrs
Color	Very intense ruby red with blue reflections
Nose	Fine, intense, ethereal, fruity, ripe red fruit, sweet spices, herbaceous note
Flavor	Warm, full-bodied, smooth, quite fresh, well balanced, soft tannins, intensely fruity, very persistent
Serving Temperature	18°C
Serving Suggestions	Grilled meats, cheese
Alcohol	13.0 - 13.5%

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SA'ETTA (Thunderbolt) DOCG
Denomination	Chianti Classico DOCG (as of 2003)
Production Location	Panzano in Chianti
Exposure	South
Varietals	Sangiovese (100%)
Vineyard Surface Area	2.50 ha
Grape Yield	2,200 kilos per hectare
Annual Production	1,500 - 4,000 bottles
Fermentation	Fermentation & maceration on skins in large oak casks
Duration	20 - 27 days
Temperature	Allowed to rise to a maximum of 30°C
Malolactic Fermentation	Natural, in oak
Maturation	18-22 months in oak
Filtration	No
Fining	Fining in the bottle (minimum of 6 months)
Aging	Vintage dependant; generally drink in 3 to 5 yrs; can age up to 15+ yrs
Color	Ruby red
Nose	Typical, elegant, fruity, blackberry, cherry, violet, mineral
Flavor	Dry, warm, quite soft, tasty, fresh, slight tannic, intense, long finish
Serving Temperature	18°C
Serving Suggestions	Pasta dishes with game sauce, roasts
Alcohol	13.0 - 13.5%

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