The wine named for a man born in 1345

Certified-organic Chianti from a Sienese estate that has made wine since 1760 — grown on an ancient seabed, ten kilometres from Siena.

Explore the wines The 1345 story From $30 a bottle

1345

The year Grigia Griccioli was born

1760

Making wine here since

2010

Certified organic since

Hectares of vines, 160 ha estate

The name

A date, not a number

Grigia da Barberino di Val d'Elsa — forefather of the Griccioli family — was born in 1345. His descendants served as Priores of the Florence Lordship, which is why a Florentine fleur-de-lis still sits at the centre of the family arms.

Six centuries later the family's flagship Chianti carries that date on its label: Anno Domini '345. Not a marketing flourish — a birth certificate. The estate itself came to the Griccioli through the maternal line in the eighteenth century, and the villa still looks exactly as Romagnoli painted it.

Organic farming is the means but quality is the end. Tenuta di Montechiaro

The ochre façade of the 18th-century villa at Tenuta di Montechiaro — The villa, built in the 1700s by the Bianchi Bandinelli family and acquired by the Griccioli through the maternal line.

The Griccioli family at Tenuta di Montechiaro — The Griccioli today. The line runs back to 1345.

A celebration on the lawns at Tenuta di Montechiaro above the Sienese hills — Six centuries on, the estate is still somewhere people gather.

The ground

These vines are rooted in a seabed

Every vineyard on the estate sits on the same thing: clay-limestone and sedimentary sand, threaded with marine fossils and shells. Tuscany was underwater once, and the wines still taste of it — that saline lift on the finish is not a metaphor.

Hand-harvest, small crates

Picked by hand into small crates, destemmed immediately, pressed gently.

Concrete, then steel

Skin maceration in concrete vats; fermentation in steel. No shortcuts, no additions for colour.

500-litre tonneaux

Aged in second- and third-fill French oak, lightly toasted — oak as a frame, never a flavour.

Organic since 2010

Certified by MiPAAF — IT BIO 007, BIOAGRICERT, licence n. 098026.

Vigna Poggio ai Tordi3.0 ha South-WestViognier · Malvasia Nera · Sangiovese — planted 2012

Vigna del Capanno3.5 ha North-EastSangiovese · Canaiolo · Colorino · Foglia Tonda — planted 2012

Vigna Montechiarone3.0 ha South-WestViognier · Trebbiano · Malvasia Bianca · Manzoni · Sangiovese — 2014

Vigna della Scuola1.7 ha South-WestMalvasia Nera — planted 2002

Vigna del Cuccule1.5 ha EastSangiovese — planted 2002

Vigna delle Fonti1.2 ha South-WestSangiovese — planted 1998

Rows of organically farmed Sangiovese vines at Tenuta di Montechiaro — Organically farmed since 2010 — no chemicals, more hands.

Panorama of the Chianti Colli Senesi countryside around the estate — The Colli Senesi — hills that were seabed.

Sangiovese vineyard at Montechiaro with the Siena skyline on the horizon — Siena on the horizon, ten kilometres off.

Alessandro Griccioli among the oak tonneaux in the Montechiaro cellar

The winemaker

A sommelier who photographs his own harvest

Alessandro Griccioli is a qualified sommelier (WSET, AIS), a trained chef, and a photographer. In 2005 he modernised the estate's old structures and created the Anno Domini '345 brand; five years later he took the whole property organic.

Above the cellar sits the Vinsantaia — the historic drying loft. Every autumn the best twenty percent of the Sangiovese goes up there in baskets for twenty-five days before it ever sees a vat. That loft is the reason the Primum Vinum tastes the way it does.

Wine and beauty — both are born from time and care. Alessandro Griccioli

A hand on a 500-litre French oak tonneau in the Montechiaro cellar — 500-litre French tonneaux, second and third fill — oak as a frame, never a flavour.

Aerial view of the Montechiaro villa and its Italian formal garden — The cellar sits beneath the villa, where it has been since 1760.

Arteliquida

Where the label is the artwork

Arteliquida is the estate's project at the join between art and wine — as much research in the bottle as expression on it.

The Rosso carries a contemporary work by Eugenia Vanni: a mosaic moon standing for the old, unbreakable link between the lunar calendar and the cellar. Inside is single-vineyard Malvasia Nera — the grape Tuscany has always called that, and which is genetically Tempranillo.

The Bianco's label is a bottle and a glass drawn as one shape, so it reads either as a bottle emptying or a glass refilling, depending on how you look at it.

Arteliquida Rosso, with Eugenia Vanni's mosaic moon on the label

Arteliquida Bianco, its label a bottle and glass drawn as one shape

The allocation

Four wines, straight to your door

This is the whole US allocation. Tiny production — the Rosso is a single vineyard of 1.7 hectares, and the Vin Santo spends years in cask before it is even bottled.

White Supertuscan · Toscana IGT

Arteliquida Bianco

2024 · 13% vol

Trebbiano · Malvasia Bianca · Viognier · Manzoni

Pineapple and grapefruit, then a finish that goes chalky and mineral. Burrata, oysters, pesto.

$30750 ml

Single vineyard · Toscana IGT

Arteliquida Rosso

2019 · 13.5% vol

Malvasia Nera 100% (Tempranillo)

Blackberry, black pepper, liquorice, dark chocolate. Tannic and fresh at once. Florentine T-bone, truffled pecorino.

$40750 ml

Supertuscan · Toscana IGT

Primum Vinum

2020 · 13.5% vol

Sangiovese 100% · oldest vines · 6,600 bottles

A fifth of the best bunches dried 25 days in the Vinsantaia. Blackberry jam, tea leaf, sandalwood. Peaks at five years.

$50750 ml

Vin Santo del Chianti

Anno Domini '345

2019 · 16% vol

Trebbiano & Malvasia · late harvest, cellar-dried

Named for Xantos, Santorini's golden passito. Figs, plums, toasted almond. Serve with Sienese cantucci.

$35375 ml

Review order & check out

Ten kilometres from Siena

Six hundred years of the same family, in a glass

A hundred and sixty hectares, ten of them under vine, more than two thousand olive trees, and a cellar that has been running since 1760. Everything on this page comes from that one hill.

Alessandro Griccioli, owner and winemaker at Tenuta di Montechiaro

Grazie di cuore, Alessandro Griccioli · Owner & winemaker

The Montechiaro villa among cypresses and olive groves in the Sienese hills

Certified organicMiPAAF IT BIO 007 · BIOAGRICERT licence n. 098026, since 2010.

To your door by UPSEvery bottle is tracked door to door. An adult signature (21+) is required on delivery.

A 12-bottle case ships bestCases travel most safely and most cost-efficiently — mix them however you like.

Small production6,600 bottles of the Primum Vinum. When an allocation is gone, it is gone.

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Montechiaro in America

They bring the estate to you

Most Tuscan wineries wait for you to visit. The Griccioli do the opposite — each year Alessandro packs the cellar into a suitcase and tours the United States, pouring these bottles himself.

Small private tastings in people's homes, hosted by Alessandro
Poured alongside their US Ambassador & Chef, Stacey O'Donal
The 2026 tour ran from late February through mid-March, Texas included

Want the next one near you?

Tell them which city you're in and they will let you know when the tour is next within reach. Say hello — a real person replies.

[email protected] WhatsApp +39 338 480 8003