Monte Bernardi in panzano in chianti
The name Monte Bernardi appears in records dating back to the eleventh century. In 1992 the first estate-bottled wines were produced. The Schmelzer family purchased the property in 2003 and poured their hearts and souls into the vineyards, winery and villa, shaping Monte Bernardi into the acclaimed farm that it is today.
In 2017, Sara and Henry Bedford joined Michael Schmelzer as co-owners, bringing a new influx of passion to the estate. Together they purchased the highly-regarded Sala farm of Panzano, which added ten more hectares of vineyards and five hectares of olive groves to the existing property. The Monte Bernardi estate now extends to over 70 hectares of land including 22 hectares of organically farmed vineyards.
OUR VINEYARDS IN PANZANO IN CHIANTI
Situated in the southernmost region of Panzano in Chianti, our vineyards are surrounded by our own oak forest. The zone is acknowledged as one of the "grand cru" regions of Chianti Classico. Monte Bernardi has an abundance of desirable rocky soils including the classic shale (galestro) and the highly calcareous sandstone (pietraforte) and limestone (alberese). These famous soils combined with high altitudes, optimal exposures, significant day and night temperature fluctuations, and proximity to the river Pesa, contribute to the farm’s unique microclimates.
Monte Bernardi has the highest percentage of old vines of any commercially producing estate in Chianti Classico, including six hectares over 55 years old, and one extraordinary hectare planted in 1933, all thriving under the care of the vineyard team.
"...wine, the flavor of which depends so closely upon the place where it is grown that to name the place is to describe the wine."
— Waverley Root
OUR PHILOSOPHY AND PRINCIPLES OF FARMING AND WINEMAKING
Eccolo! Meet Michael, our winemaker
Michael Schmelzer, Monte Bernardi's visionary viticulturist and oenologist, followed his heart and uprooted his life to Panzano in Chianti in 2003. With a passion for food, wine and adventure, Michael completed winemaking studies in Australia before embarking on the search that led him to Monte Bernardi. He crafts exceptional wines that express the essence of Monte Bernardi’s terroir with expertise and intuition, supported by a talented multinational team in the office, vineyards, and cellar.
in Tune with Nature and TRADITIONS
The historic region of Chianti Classico is rich in farming, wine and cultural traditions. In Italy, food is key to the soul and most conversation; Chianti Classico has always been the perfect accompaniment to cherished local dishes such as bistecca Fiorentina, ribollita, and stracotto (beef stew).
We are passionate about traditional farming and winemaking practices; we believe they are key to creating uniquely expressive wines. By adapting these time-honored and proven methods to our specific vineyard sites, guided by an intuitive approach to seasonal and longer-term climatic challenges, we produce exceptional wines, respecting vintage and regional character.
Biodynamics is a collection of preserved traditions in the vineyard, a kind of homeopathy and inherent respect for everything living in our environment, not just grapevines, but also our complex living soils. These old practices, passed down from generation to generation within many regions of Europe, were ultimately collected and preserved by Rudolf Steiner under the umbrella of the philosophy termed “Biodynamics”.
These are the ideas that have guided our farming philosophy and winemaking principles for over 20 years. Our wines are free of modern additions and technology, fining or filtration, and our vineyards have been farmed organically and biodynamically since 2004.
From vine to bottle, our wines are crafted with love, care and respect for the environment and our team.
JAnuary
Pruning the vines
Sometimes it snows
The vines in their winter slumber
The fog rolling in
Rosanna and Alessandro packing wine orders
Snow at Sala
FEBRuary
Rosanna and Abaz tying vine shoots into guyot arches using willow shoots
Rosanna teaching young Andrea how to tie with willow shoots
Willow ties
Chianti Classico Collection
Annual Chianti Classico event showing the new releases
Louis keeping us warm with his delicious cheese fondue
march
Rosanna and Abaz charing the vine post tips before they will be planted in the vineyard
Charred chestnut poles ready for the vineyard
Roberto and Luciano planting chestnut poles in a new vineyard
Top grafting existing vines
Soaking the shoots for top grafting in water
Master grafter at work
april
The vine starts to "cry". As the sap drips from the end of our cane we know that bud burst is approaching
The native grass and herbs start to grow
Michael giving a wine tour among the wild dandelions
The annual Vinitaly wine fair in Verona
Budburst
And sometimes we can get frost
The shoots begin to emerge
Light surface tiling between the vines
Dandelions are used when needed as a BD preparation. Fortunately they are abundant throughout the vineyard in April
Dandelion concentrate
Using our flow form to create our BD teas
Paula spraying our biodynamic preparations
MAY
Giacondo showing us what to do with leftover willow
Ruby disappearing amongst the fava
Our single vineyard MB1933
Old vines at Monte Bernardi
Abaz selecting buds and removing suckers
Fermented seaweed, when needed, is a balanced leaf fertilizer
June
Slashing of cover crops at 50% flowering (fava for nitrogen)
Once the shoots are longer than 10cm we start our anti-mildew sprays using copper & sulphur
the shoot tip growing towards the top wires
Abaz and Rosanna wrapping (braiding) the shoots
Before and after braiding
july
Braiding used to be a standard practice in vineyards
Wild herbs and flowers growing between the vines
Bunches getting ready to flower
Sangiovese after flowering
Bottling our Fiasco negoctiant 1 liter
Bottling with our own bottling machine - brown bottles here for our Riservas
Sangiovese becoming full size berries
Sunset over the vineyards
august
In early August the grapes start to change color (veraison)
Sangiovese in veraison
Sometimes it hails
Sangiovese at the end of August
Our rocky soils of shale (galestro), sandstone (macigno), and calcareous sandstone (pietraforte)
Harvest is near
september
Waiting for the harvest - Sangiovese
HARVEST - Usually starts the last week of September
Michael showing Liz the perfect Sangiovese bunch in our Sa'etta vineyard
Picking with our international team of friends and locals is always the best time of the year
Olivia - quality control
Harvest visitor
Team work, team work, team work
Marcello bringing in the grapes at Sala
Incredible harvest lunches
Chiara and Rosanna at the annual Panzano wine fair Vino al Vino
october
Mani d’oro
Harvest concludes usually around early October
Native yeast fermentations and pump overs
Fermentations in full vigour
Sabina plunging the ferments
Long post maceration for our Sangiovese
OCTOBER / NOVEMBER
Pressing starts usually sometime in November
Alessandro emptying the tank
Full press
We always use all the pressing (torchiato)
Our pressed skins have no wine left behind
Pressed skins waiting to be picked up by the distillery for grappa
Prepping the barrels
Racking the new wines into barrels
Ageing / Malolactic fermentation in large barrels and concrete vats
Olive harvest usually starts at the end of October
Only EVOO pressed at the local frantoio
New EVOO is always so special
November / december
The leaves start changing to their wonderful autumn colours
Fall ploughing begins followed by seeding cover crops and compost cow manure
Vigna Bació (Retromarcia)
Rosanna and Leo seeding Sala with clover and fava
Abaz and Valbon seeding MB vineyards with clover and fava
The quietest time of the year. Soon it will start all over again
THE MONTE BERNARDI SQUAD
