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Wine Description
The Story
Our Montevero is our flagship wine, a Cuvée blend of Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot. It is our version of a Premier Grand Cru of Tuscany, and stands for absolute top quality and unique character. We can guarantee this by taking the utmost care and being scrupulously selective when harvesting by hand. We produce Monteverro in minimal amounts from grapes from the best plots of the steep hillside slopes that run right down to the sea. The Monteverro owes its silky structure, unmistakable complexity and the impressive richness of aroma in its taste not least to our loving care and attention to every detail.
This structured wine is layered with fruit flavors, opening with blackberry and cherry and showing blueberry and strawberry on the close. The tannins are bold, yet well-integrated. Fermented in a combination of stainless steel and French oak, the wine is aged for 24 months in 70% new, 30% second-use French oak barrels.
VINIFICATION
WINEMAKING: Each lot fermented separately, fermentation in stainless steel and barrel, natural fermentations, 100% gravity, punch downs by hand.
AGING: 24 months in French oak barrels with 80% new oak
BOTTLING: No fining, no filtering
VINEYARD
SOIL: Clay and limestone with eroded stones
PLANTATION: 7,575 vines/ha oriented north/south
HARVEST: Hand picking and harvest date adapted to each section of a parcel
YIELD: 30 hl/ha
Wine Information
The very rainy winter of 2011 filled up the water reserve before the beginning of the season. Budbreak and flowering were about a week earlier than in 2010 due to higher temperatures. This had a very positive impact on the quality of the vintage as it resulted in a very even grape development. Summer was a bit cooler and two rains of 25 mm (July 5 and July 27) helped the veraison and the beginning of the maturation continue without water stress. The end of the ripening was accelerated by a hot August. We harvested the Merlot already on August 19th, 25th and 26th. Cabernet Sauvignon, Cabernet Franc and Petit Verdot were picked in a record of 11 days (September 15 -26). This resulted in an amazing mix of concentration and freshness.
