What if I told you the woman behind the world’s most famous smile was born on a wine estate? That’s exactly what Vignamaggio claims about Lisa Gherardini—the Mona Lisa herself—who allegedly entered the world on this historic Tuscan property back in the 15th century. When I opened the package containing their Chianti Classico Gran Selezione Monna Lisa 2018, I’ll admit the label’s connection to da Vinci’s masterpiece immediately intrigued me. I’m grateful to the winemaker for sending this bottle so I could taste and share it with you.
Understanding Gran Selezione: Chianti’s Crown Jewel
If you’re familiar with Chianti Classico—and perhaps you’ve enjoyed a Riserva or two—then you should know that Gran Selezione sits at the absolute top of this quality pyramid. Created in 2014, this designation showcases the finest vineyard sites within Chianti Classico territory. Think of it as Chianti’s way of highlighting their best terroirs.
The regulations are notably strict: grapes must come exclusively from estate-owned vineyards, all aging must occur at the winery itself, and the wine requires a minimum of 30 months maturation, including at least three months in bottle. It’s essentially Chianti Classico saying “this is our very best effort.”
The 2018 Vintage and Panzano’s Special Terroir
The Monna Lisa comes from three exceptional vineyard parcels—Vitigliano, Prato, and Querceto—located in the heart of Panzano. This specific geographic sub-zone within Chianti Classico is renowned for producing structured, age-worthy wines. The vines grow on the left bank of the Greve River in what’s called the Sillano geological formation: stone-rich, well-draining soils with less than 30% clay content. Some parcels also feature galestro, the region’s famous schistose clay that contributes minerality.
The 2018 vintage proved nearly ideal. After a surprisingly cold winter and generous spring rainfall, September delivered perfect harvest conditions—dry, sunny days with cool nights. This allowed the grapes to achieve full phenolic ripeness while retaining crucial freshness. Furthermore, yields were deliberately kept low at just 33 hectoliters per hectare, concentrating both flavors and structure. The final blend comprises 95% Sangiovese and 5% Cabernet Sauvignon, with production limited to only 15,000 bottles.
Tasting the Monna Lisa: A Sensory Journey
I specifically chose a Josephine glass for this tasting—its broader bowl immediately revealed the wine’s generous body and aromatic intensity. The color is gorgeous: garnet with hints of brick, already showing some evolution. But the nose? Absolutely stunning. Deep red fruit practically leaps from the glass alongside tobacco, dark chocolate, cacao, and espresso notes. There’s an abundance of warm spices—nutmeg, cinnamon, cardamom—plus those classic Italian herbs: sage, rosemary, and oregano. You can immediately sense the intensity and complexity.
At 14.5% alcohol, this wine definitely benefits from breathing time. On the palate, it’s superbly balanced with high flavor intensity. The tannins and acidity both register at medium-plus, working in perfect harmony. You initially taste layers of fresh fruit—strawberry, raspberry, black cherry—but then dried fruit emerges, showing secondary development. Then come those telltale tertiary characteristics of a wine beginning its evolution: mushrooms, forest floor, wet leaves, damp earth.
What struck me most, however, was how the aromas and flavors move through your mouth and nose like an accordion, constantly shifting up and down in waves. It creates this beautiful, almost musical sensory experience where layer upon layer of complexity reveals itself with each sip.
Production Excellence with Honest Observations
The wine underwent separate fermentation in stainless steel with approximately 12 days of maceration. After that, it completed malolactic fermentation to soften the acidity before aging partly in French oak barriques for 18-20 months, with the remainder in larger barrels. Following this, it rested at least six months in bottle. Importantly, this wine also carries organic certification—something I deeply appreciate given today’s increased focus on sustainable viticulture.
However, let me be completely honest with you: this isn’t a wine you can simply open and enjoy immediately. It absolutely requires significant aeration time to show its best. Without proper breathing, the intensity remains somewhat closed and tight. Additionally, at 14.5% alcohol, some drinkers may find it runs a touch warm, particularly if you serve it too warm or skip decanting altogether. These aren’t flaws per se, but they’re important considerations for optimal enjoyment.
Final Thoughts
The Vignamaggio Monna Lisa Gran Selezione 2018 genuinely delivers on its promise as Chianti Classico’s pinnacle expression. It’s structured yet elegant, intense yet balanced, traditional yet vibrant. The organic certification adds another welcome dimension of quality and environmental responsibility. My sincere thanks to Vignamaggio for sending this bottle to taste and share with all of you.
What’s your experience with Chianti Classico Gran Selezione? Have you tasted wines from the Panzano area? I’d love to hear your thoughts. Cheers!
