Monte Bernardi sits in the southern part of Panzano in Chianti, one of Chianti Classico’s recognized grand-cru zones. The estate (53 ha total, ~15 ha under vine) has been organic and biodynamic since 2004. Michael Schmelzer and family acquired it in 2003 and emphasize minimal-intervention, traditional methods.

Retromarcia (Italian for “reverse” or “back up”) has been 100% Sangiovese since the 2010 vintage. Grapes come from younger-to-mid-age vines (plantings mainly 2003–2010) on mixed soils: roughly 70% Galestro (shale), 20% sandstone (Arenaria/Pietraforte), and 10% Alberese (limestone), at about 350 m elevation with southern exposure and surrounding forest.

Hand-harvested (late September–mid-October). Fermentation and maceration on skins (~20–23 days) in stainless steel and concrete with indigenous yeasts. Aged 18 months (typically 30% unlined concrete tanks + used tonneaux); unfiltered; additional bottle aging. The 2015 vintage was warm and dry but produced surprisingly fresh wines with good balance. Style: medium-bodied, fragrant, juicy acidity, refined tannins, and bright red-fruit character rather than heavy oak or extraction. Typical notes include wild cherry, cranberry, dark berries, violet, eucalyptus, culinary spice, licorice, and clove.

Production is modest (estate-wide tens of thousands of bottles). The wine is vegan-friendly.

Critics’ Reviews:

• Wine Enthusiast: 92 points (Kerin O’Keefe). “This fragrant red offers heady scents of ripe dark-skinned berry, pressed violet, eucalyptus and a potpourri of culinary spice. The refined palate is initially understated but then sneaks up on you with ripe wild cherry, cranberry, licorice and clove. It’s surprisingly fresh for such a hot, dry vintage and balanced, with firm, refined tannins. Drink through 2025.”
• New York Times (Eric Asimov): Included among “Best 20 under $20.” Praised as pure, dry, juicy 100% Sangiovese that is “absolutely delicious” even if less complex than more ambitious Chianti Classicos.
• Broader critic consensus for the cuvée (all vintages) averages around 90 points on Wine-Searcher, with many scores in the 90–94 range. A Danish tasting of 2015 Chianti Classicos scored this wine 90. User ratings typically cluster around 3.8–3.9/5.

2015 was a strong Chianti Classico vintage overall (ripe fruit with retained freshness).

Food Pairings:

• Classic Chianti Classico matches: pasta with tomato or meat ragù (Bolognese), grilled or roast lamb, bistecca alla Fiorentina or other grilled meats, hearty stews, wild-boar or game dishes, aged Pecorino or other Tuscan cheeses, sausage, and tomato-based vegetable dishes (eggplant, etc.). Also works with grilled fish in some traditional pairings and charcuterie. The acidity and moderate tannins cut through fat and complement savory, herbal, or tomato-driven flavors.

Drink Window:

• Wine Enthusiast recommended drinking through 2025. Other notes for the 2015 place a window around 2020–2028. As of September 2026 the wine is 11 years old and at or just past its suggested peak for primary fruit freshness. Well-stored bottles should still drink well with developed secondary/tertiary notes (earth, spice, dried herbs) but will not improve further. Chianti Classico Annata of this style is generally best within 8–12 years; it is not a long-aging Riserva or Gran Selezione.