Pomona Chianti Classico 2019 90pts Organic

90 Points Decanter
Aromas are animated with fresh minty green and cedary forest accents, while red and black currants pack the palate. Still tight and chalky with a nervous spine, there is plenty to chew on here.

Wine Notes
Aromas of berries, leather, and a hint of tobacco lead to a palate of red cherries, strawberries and star anise.

95% Sangiovese, 5% Colorino

There are many extremes in the Chianti Classico appellation—from the heights of Radda with its muscular and high-toned wines, to the warmth and lushness of Panzano and the Conca d’Oro—but in between these two extremes lies the Goldilocks terroir of Castellina. Here you’ll find the perfect spot for making honest,approachable, and representative Sangiovese.

Since 2007, Monica Raspi has been doing just that. When her mother decided it was time to sell the 150-year-old family farm in Castellina, Monica gave up her career as a veterinarian and devoted her life to the family craft. Taking over the family estate was a steep learning curve, but along with the moments of doubt came the happiness of connecting to nature and the pleasure of getting to know her plants and her terroir. Since converting in 2009, she has been a proud champion of organic viticulture and is a founding member and president of the Organic District of Chianti. Monica has also assembled a team to assist her in the vineyard and cantina. Ruggero Mazzili (who
also collaborates with Fontodi, San Giusto, and Gaja) consults as agronomist, while Filippo Paoletti, Lisini winemaker for many years and a student of both Giulio Gambelli and Franco Bernabei, assists with winemaking.

Monica’s style reflects these influences: Organic farming is core to the estate, and aging takes place exclusively in large cask. The resulting wines exemplify classically styled Chianti from the perfectly situated commune of Castellina.

Natural fermentation with indigenous yeast on the skins for 18-24 days, followed by natural malolactic fermentation in steel vats. Maturation takes place in large Slavonian oak for 12 months, followed by 3 months in bottle before release.