Montalbano is a hilly area situated between the Pistoia-Florence plains and the Valdinievole, with gently rolling hills that rarely exceed 600 metres. The landscape alternates between woods, vineyards, olive groves and arable land, whilst the terraces bear witness to a long history of continuous farming and a rural culture deeply rooted in viticulture.
The climate is typical of the inland Tuscan hills: it is humid or sub-humid, with summers characterised by a lower physiological water availability and good sunlight. The temperature variations caused by the hilly terrain encourage the grapes to ripen gradually, preserving their balance, aromas and acidity. The soils consist of clay-schist and marl formations, which provide good drainage, structure and natural variation across different slopes and plots.
The main grape variety in the local winemaking tradition is Sangiovese, complemented by Canaiolo and Colorino in the production of Chianti Montalbano reds. In the Carmignano area, on the western slope of the massif, the regional character is enriched by the presence of Cabernet Franc and Cabernet Sauvignon, alongside the traditional Tuscan varieties. This results in red wines with a distinct hillside character, featuring floral and fruity aromas, a well-defined tannic structure, freshness and a complexity that develops with ageing.
Winemaking follows both a contemporary approach – focusing on grape selection and the enhancement of individual plots – and historical practices such as the Tuscan-style fortification, as prescribed for Chianti. Alongside the reds, the tradition includes Vin Santo and Vin Santo di Carmignano, produced from Trebbiano Toscano and Malvasia Bianca Lunga through drying and prolonged ageing. The Etruscan heritage, the Medici villas, the parish churches and the connection with Leonardo’s Hills complete the identity of a region where landscape, history and viticulture form a coherent whole.
