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Montevertine Riserva bottle image
Colour
Red
Type
Still
Designation
IGT
Classification
—

Montevertine Riserva

Monte Vertine • Toscana • Italy

Montevertine Riserva is a classic red from Tuscany that keeps things honest. It’s mostly Sangiovese, so think cherry and plum, with a bit of dried herbs and earth—nothing jammy or sweet here. It’s savoury, medium-bodied, and has a bit of grip, so it stands up to rich food but won’t knock you out with power. It’s the sort of bottle you open when you’re eating proper Italian—think steak, roast lamb, or anything covered in tomato sauce. Nothing flashy, just solid, old-school Tuscan red. Drinks well now, but if you forget it in your cupboard for a few years, it’ll just get smoother.

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Sangiovese Sangiovese is Italy’s go-to red grape, behind most Chianti and plenty of other classic Italian reds. It usually tastes tart and fresh, with lots of juicy red cherry, a bit of tomato, and sometimes a hint of dried herbs. It has medium body, noticeable acidity (it’ll make your mouth water), and usually a bit of earthy grip from tannin. Food-wise, it’s a killer match for pizza, pasta with red sauce, and grilled meat. Reliable, tasty, and rarely too heavy.
Colorino Colorino is an Italian red grape that’s mostly used to add colour and a bit of punch to Tuscan blends. On its own, it’s pretty bold: expect dark fruit flavours like blackberry, some spice, and quite a bit of tannin. Acidity is usually medium. You won’t often find a Colorino wine flying solo, but when you do, it’s full-bodied and a bit rustic. Mostly, it hangs out in Chianti or other blends, making the wine darker and a bit more structured. Not much for subtlety, but it gets the job done.
Canaiolo Canaiolo is an Italian red grape you’ll mostly find in blends, especially Chianti. On its own, it's soft, smooth, and light-to-medium bodied. Flavours lean toward cherry and fresh herbs, without much tannin bite. It brings balance to more intense grapes like Sangiovese by softening the blend and adding some juiciness. Acidity is moderate, so it doesn’t taste harsh or sharp. Don’t expect huge structure or age-worthiness, but if you want a red that’s easy-drinking and straightforward, Canaiolo delivers.
Monte Vertine Monte Vertine is a small, family-run estate in Tuscany’s Chianti region, but they do things their own way. They skip the Sangiovese add-ins and stick to making pure, classic reds with a focus on Sangiovese—think honest, old-school Tuscan wine. You won’t find fancy labels or big PR here, just straightforward, well-made wines that get better with age. They’re known especially for Le Pergole Torte, a cult favourite among fans of serious, traditional Sangiovese. If you want an Italian red that’s not bowing to trends, Monte Vertine is a solid bet.
Toscana Toscana (Tuscany) sits in central Italy and is all about bold, food-friendly reds. The climate is warm and sunny, with breezes from the sea and rolling hills that help grapes ripen just right. The main grape here is Sangiovese, used for famous wines like Chianti and Brunello. You can also find some international grapes like Cabernet Sauvignon and Merlot in the mix. Wines from Toscana are usually dry, medium to full-bodied, and have a good kick of acidity, making them great with food. Expect flavours from cherry and plum to a bit of earthiness. Whites and rosés exist but red wine is king here. If you want straightforward, tasty reds that pair well with Italian food, Toscana delivers.
Italy Italy is a wine powerhouse—every corner grows grapes and makes something worth trying. The north does crisp Pinot Grigio and bold reds like Barolo and Amarone. Head to Tuscany for Chianti and Brunello, both made from Sangiovese grapes. Down south, think big, juicy reds like Primitivo and Nero d’Avola. Styles are all over the map: super-light whites, easy pinks, sparkling Prosecco, and reds from light and food-friendly to serious and full-on. Italian wine is hardly ever boring and usually made for food. Labels are tricky to read, but most bottles deliver great value and character.

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