Frequently Asked Questions
Cement has been used in winemaking for decades. It’s made from a mix of sand and cement, similar to what’s used for bricks and paving. Most cement tanks are lined with epoxy resin or beeswax, though Nomblot egg-shaped tanks remain unlined, making them porous.
Ceramic, on the other hand, is clay-based (including sandstone and gres). It’s moulded and fired in a kiln at 1200°C for a number of days. Like cement, it is porous and allows micro-oxygenation, but unlike cement, it is also completely inert — meaning it doesn’t impart any external flavours to the wine.
I believe stainless steel is best suited for large-scale production due to its durability and efficiency. Ceramic eggs cannot exceed 700 litres in capacity without requiring a steel frame for reinforcement to prevent collapse.
Unlike stainless steel, ceramic is naturally porous, which allows for a gentle oxidation process. This encourages the development of more rounded and complex flavours in the wine, similar to the effect of an oak barrel — but without imparting any added flavours from the wood itself. It’s this natural, subtle oxidation that enhances the wine’s character and depth, which I prefer over the sterile neutrality of stainless steel.
At Monterinaldi, their Chianti is fermented and stored in large 140-litre cement tanks. Together, we taste wines from around 10 different tanks and narrow down the ones we really like.
Three months later, we retaste the selected wines and experiment with blending them. Samples of each blend are then made and retested, refining the choices still further.
It’s a lot of hard work, but this meticulous process ensures we achieve the perfect expression of the wine. All this tasting is very much worth it!
My goal is to showcase the pure natural flavour of each grape variety. I believe ceramic enhances this by promoting gentle oxidation within an inert environment, allowing the wine to develop a richer colour and fuller flavour.
The result is a wine that is rounder, more balanced, and smoother — a true expression of the grape in its most authentic form.
You can buy directly right here on this website.
I prefer to sell directly, building a personal connection with those who enjoy my wines and share an interest in quality winemaking.
Let’s connect and share the passion behind each bottle!
I am based near Guildford, southeast of London, and regularly attend wine fairs in the area — especially at Christmastime.
To make tasting easier, we’ve introduced two mixed tasting packs (6-bottle and 12-bottle) that can be ordered directly.
Ceramic eggs promote better circulation and mixing of the pulp and juice, allowing the wine to develop its full potential.
Wine is a living substance, rich in various molecules that interact to create colour, flavour, intensity and complexity. The porosity of the ceramic also provides natural temperature control, as the air around the egg cools the wine near its surface, ensuring a more stable and consistent fermentation.
The simple answer might be to say it’s ‘better’ but ultimately, that’s a matter of personal taste. We all have different palates and preferences. However, there are two key reasons why I believe my wines stand out:
1. The production process: I believe that ageing in ceramic contributes colour and depth of flavour, resulting in a wine that is rounder, silkier and fuller-bodied.
2. Extended bottle ageing: I allow my wines gracefully age in bottle for longer before releasing them for sale, allowing them to develop even more complexity.
As a small, private producer, my priority is to create top-quality wines — wines I would happily drink every day of the year … and I genuinely do!
Chianti Classico is the original expression of Chianti, produced in the heart of Tuscany, between Florence and Siena. This historic region is the birthplace of Chianti, renowned for its distinctive wines that reflect the distinctive terroir of central Italy.
DOCG (Denominazione di Origine Controllata e Garantita) represents the highest classification of Italian wine. It guarantees that the wine has been produced according to strict regulations governing the grape varieties, maturation period, winemaking methods and additional factors like oak aging and release dates specific to the production area.
To earn the DOCG Chianti Classico designation, winemakers must submit samples to the Consorzio, where the wines are rigorously tested and tasted to ensure they meet the required standards. Once approved, producers are granted the right to display the iconic black rooster emblem on their bottles.
Chianti’s grape composition has evolved significantly since Baron Bettino Ricasoli’s original 1872 recipe, which called for:
- 70% Sangiovese
- 15% Canaiolo
- 15% Malvasia Bianco
Today, Chianti must be at least 80% Sangiovese, and white grapes are no longer permitted. However, some producers use international varieties like Cabernet Sauvignon and Merlot.
All my Chianti wines are 100% Sangiovese, staying true to the pure expression of the grape.
Indicazione Geografica Tipica (IGT) refers to wines produced in a specific geographical region, using grapes sourced from that area.
Denominazione di Origine Controllata (DOC) is the most widely recognised Italian wine classification, with over 300 titles that continue to grow. It designates a specific production zone and the permitted grape varieties. However, DOC wines are not required to submit samples for approval and, as such, the classification itself does not necessarily guarantee high quality.
The straw-wrapped bottle became an iconic symbol of Chianti in the 20th century, often seen in Italian restaurants hanging from beams or adorning tables with candles inside.
This style, known as a fiasco, became infamous for a reason: the cost of the decorative bottle often exceeded the value of the wine inside. Over time, it was revealed that some producers had resorted to wine fraud, diluting their wines with cheaper alternatives to reduce costs, further tarnishing the fiasco’s reputation.
In the 1990s, a group of forward-thinking producers, led by Antinori, sought to elevate the quality of Chianti by incorporating international grape varieties, a practice that was initially prohibited. They began planting these varieties along the coastline of Tuscany, in the region known as Maremma.
This innovation led to the creation of iconic and highly successful wines like Sassicaia, Ornellaia and Tignanello, which not only commanded premium prices but also paved the way for a dramatic shift in the quality of wines produced in Chianti.
Today, under the leadership of Giovanni Manetti of Fontodi, the quality of Chianti wines is higher than ever, thanks to strict regulations enforced by the Consorzio. The right to use the Black Rooster emblem and the DOCG status now serves as a true mark of excellence, symbolising outstanding winemaking practices.
Although I do not produce a Super Tuscan, I craft a 100% Merlot in Tuscany and a Gran Selezione Chianti — a prestigious category introduced by the Consorzio just a few years ago.
My Gran Selezione is intentionally limited to only 500 bottles, making it a rare and exclusive selection, distinct in both blend and character from the more traditional Chianti Classico and Riserva.