Montenidoli, the mountain of the little nests: 24 hectares of vineyards surrounded by 200 hectares of woodlands. The Etruscans were the first to discover this treasure and plant vines, then came the Romans and the Knights Templar. The Montenidoli winery arrived in 1965, heirs to a long farming tradition. Sergio was a teacher, whereas Elisabetta had the land in her blood; her family had cultivated vines and olive trees in Custozza, not far from Verona, since the 1700s, and, as a child, she had spent a lot of time wandering the vineyards of Valpolicella. Following family traditions, Elisabetta and Sergio respect the land, cultivating it with exclusively organic methods. Sulfur and copper are the only substances used to fight parasites, and only if absolutely necessary, because the Montenidoli philosophy is that sunlight and clean air are the best medicine to make the vines healthy, strong, and resistant to disease and bad weather.
Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.