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2008 - 2018: ten years of Monteverro together. Year 2018 is a special one, it is the tenth year anniversary from our first vintage. We have been growing in these years and will continue to strive for excellence. In this section we keep you updated around the most important news on our winery.

Monteverro’S GREEN SOUL / The  journey began during the origin of the estate - in 2003 - in search of a sustainable balance between land and vines. Monteverro - after years of testing and experimentation - has chosen to start the process of organic certification that will end in 2019. Our strategy takes into account all of the elements that characterize a specific agricultural reality. To put into practice this cultivation philosophy, we started an important collaboration with Lydia and Claude Bourguignon - world-renowned agronomists. Their support was crucial to understanding our soils and to start an organic activity through works such as soil profile study, decreasing workmanship, and sowing seedlings. We worked on the plant itself, introducing new pruning and breeding techniques such as Guyot, this allows us to have more balanced plants.

We then decided not to use insecticides and at the same time increase the insect population areas by planting more than 1 km of hedge of the native Maremma plants within our vineyards. In order to increase biodiversity, we sow flowered meadows and placed birds and bats nests. Synthetic pesticides have been progressively eliminated to use only authorized organic farming products, succeeding - over time - to use them in a low quantity.


A view of Monteverro vineyards in southern Tuscany.

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In winegrowing, sometimes what is necessary is also just instinct. One day, Georg Weber stood at the foot of the medieval town of Capalbio in a landscape still characterized by grain fields. He looked over the slopes that gently drop to the Tyrrhenian Sea, felt the mild breeze that blew in from the water, and breathed the scent of the Mediterranean scrub, of the prolific herbs and flowers. That is when he knew: ‘‘this coast has incredible potential.’’

Today, Monteverro extends over around sixty hectares (150 acres) that gently climb from thirty to sixty meters (one hundred to two hundred feet) above sea level. Above the winery is the town of Capalbio with its perfectly maintained medieval town center around the twelfth century San Nicola church, in which, incidentally, Julia and Georg Weber were married. Even the old name Monteverro refers to the natural setting of the location: verro is the Italian word for ‘‘boar’’, a reference to the fact that the Mediterranean scrub around Capalbio is home to many wild boar.

Our goal is to create a world class wine such as a “Premier Grand Cru” of Tuscany – and to achieve the level of quality that is only possible by striving for perfection, through hard work and a loving attention to detail. This is why everyone at Monteverro is dedicated to doing their very best. From this passion, unique and authentic wines are created. 

As a result of uncompromising work by hand and careful selection in the vineyard, as well as precision and lengthy aging in the winery, we assist every grape variety, every individual vineyard, and every vintage in achieving their best possible expression.

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A good wine comes not from the winery, but rather from the vineyard — we are convinced of that. Because to the greatest extent possible, we want to let nature run its course. We place great value upon biodiversity and made a conscious decision against monoculture. Out of the sixty hectares (150 acres) that Monteverro comprises, only thirty-five of them are planted with grapevines (of which only around twenty-seven are in production). The remainder is covered with olive trees and Mediterranean scrub, and thus a multitude of bushes, shrubs, grasses, flowers, and herbs.

We view each one of our vineyards as a tiny microcosm which is subjected to widely varied influences. Because it is first and foremost the red clay which characterizes our soil, a terrain with a high mineral content that is interspersed with rocks, thus providing natural water drainage. In order to support the healthy development of the plants, we have also installed an intense drainage system in the ground which can drain away excess water. In this way, we make it possible for the vines to send their roots as deep as possible and completely exploit the mineral quality of the soil. One factor that favors our terroir is the location close to the sea, which not only lends the wines a certain lively savouriness, but also provides cooling in the hot summer through the breeze that comes off the water.

Growing in the individual vineyards, which are oriented north-south, are primarily the Cabernet Sauvignon and Cabernet Franc varieties, which constitute around sixty percent at Monteverro. These are followed in order by Merlot, Syrah, Grenache, and Petit Verdot — all of these varieties are also planted in a north-south direction so that the sun shines evenly on the leaves. With the Chardonnay grapes (a total of just over two hectares, or five acres), a loss in acidity needs to be prevented. That is why these plots are arranged east to west. The grapes are to a large extent covered by the leaves and thus protected against direct sunlight.

From the very beginning, the Webers have placed particular value upon working together with the most renowned soil experts, such as Lydia and Claude Bourguignon, in order to make the best possible use of their terroir. Their fundamental philosophy is based upon an integrated approach in the treatment of the soil from which the grapevines derive all of their energy and health. The soil is treated as a living organism, the balance of which is destroyed by the use of herbicides, insecticides, and fungicides. The particular care in dealing with the soil results in the fact that today, the wines from Monteverro can profit from deep soils that are rich in microorganisms.


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In our winery, sustainable activities, a great deal of work by hand, and innovative technology all complement each other. The overriding maxim is to intervene as little as possible in the natural fermentation and maturation so that the wine can develop to a large extent undisturbed

Because conditions can change in the vineyard just within a few meters, for harvesting we subdivide each plot into microplots which are then picked at different times depending upon the degree of ripeness. The grapes are transported in small crates and are selected by hand once again at the entrance to the winery, after which they are chilled in a separate cooling tunnel to approximately 4° C. (39° F.) before being processed further.

 We do not transport the grapes over long distances or use pumps: during the entire vinification process, we use only gravity and our automated crane system to move them. The wines ferment in small stainless steel tanks (50 hectoliters/1,300 gallons), once again divided by their microplots. In so doing, only natural yeast is used in order to foster the formation of aromas and aging potential in our wines. Finally, the red grapes are gently pressed in a vertical basket press, the wine matures up to twenty-four months in barriques (small oak casks), which originate from the best French cooperages. Two of our wines, the Chardonnay and the Syrah-Grenache called Tinata, also mature for some time in an egg-shaped concrete tank. In its interior, the wine can flow and circulate undisturbed without seams, corners, or joints, while the porous, breathable material of concrete lends the wines a very distinct originality, finesse, and freshness.

Temperature and humidity are automatically controlled. A heating system runs under the floor of the barriques cellar by means of which the temperature can be increased under the wooden barrels in order to restart the malolactic fermentation, if necessary.

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  • Matthieu Taunay

    My role is to capture, interpret and respect the best of what the terroir has to offer


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Wine Moments

Here you can see wine moments from tastingbook users.    or    to see wine moments from your world.

 Juha Lihtonen / The Best Scandinavian Sommelier 2003, Pro (Finland)  tasted  1 wines  from  Monteverro . In a tasting of  10 wines 

A tasty meze dinner with family, friends and bunch of great reds – a formula for perfect food and wine pairing!

1m 2d ago

 Monteverro  has news

2008 - 2018: ten years of Monteverro together. Year 2018 is a special one, it is the tenth year  more ...

2m 13d ago

 Pekka Nuikki / Founder of the Fine Wine Magazines, Pro (Finland)  tasted  1 wines  from  Monteverro . In a tasting of  45 wines 

BWW-Finalist Dinner at restaurant Palace with 40 finalists.

2m 30d ago

 Pekka Nuikki / Founder of the Fine Wine Magazines, Pro (Finland)  tasted  1 wines  from  Monteverro . In a tasting of  18 wines 

"New Italy" tasting with superb wines like from great vintage 2004 Masseto, Redigaffi, Messorio, Galatrona, Scrio etc.

7m 17d ago

 Jan-Erik Paulson, Wine Writer (Germany)  tasted  1 wines  from  Monteverro . In a tasting of  20 wines 

This was a fabulous lunch. Six vintages each of Dom Perignon, Roederer Cristal and Veuve Clicquots Grande Dame followed by 12 Bordeaux from 1986. I preferred Dom P in most vintages. The premier crus are good in 1986 but many others are getting too tannic as the fruit dries up.

7m 29d ago

 Matthieu Taunay / Monteverro Winery, Wine Maker (Italy)  tasted  10 wines  from  Monteverro . In a tasting of  10 wines 

Monteverro Tinata 2008 / The very first vintage! Deep dark cherry with hints of purple on the rim, the wine reveals on the nose an explosion of freshly cut lavender, blueberries, game, black currant, tulips, black cherry, chocolate and cedar wood. On the palate, the wine shows an intense entrance with a velvety mouth feel, blueberries, blackberries and dark coco powder balanced with red cherry, lingering on rose petals. Great personnality for a fantastic debut!

1y 2m ago

 Matthieu Taunay / Monteverro Winery, Wine Maker (Italy)  tasted  6 wines  from  Monteverro . In a tasting of  6 wines 

Monteverro 2008 / The very first vintage! Intense dark black with ruby on the rim, the wine reveals a nose intense and complex of dark fruit like blackberries and black currant with touches of rosemary, dark cherry liquor, black liquorice and cigar box. On the palate, the wine shows a structured and complex mouth feel with integrated tannins, velvety blueberries and black berry jam, lingering on freshly picked black currant and fresh plum. Great potentiel and fantastic debut!

1y 3m ago

 Antti Korpela, Wine Collector (Finland)  tasted  6 wines  from  Monteverro . In a tasting of  15 wines 

Very rare and excellent Penfolds Bin 60 A 1962 - 97 points.

1y 4m ago

 Rajiv Kehr, Pro (India)  tasted  2 wines  from  Monteverro . In a tasting of  23 wines 

The second day of the 100-Tasting offered a lots of great Champagnes. My best were Krug 1998, Dom Pérignon P2 Rosé 1995, Cristal 1996, Krug Clos du Mesnil 1998 etc.

1y 6m ago

 Rajiv Singhal / Fine Wine Magazine India, Wine Writer (India)  tasted  6 wines  from  Monteverro . In a tasting of  10 wines 

“Monteverro Tinata vertical - all the vintages. This Cotes du Rhone blend pays hommage to owner Georg Weber's mother, Tina. Red fruit aromas, such as cherry, raspberry, and cranberry, harmoniously mingle with subtle hints of florals, herbs, and spices, such as ginger, cinnamon, and coriander, and geranium, lavender, and rose. The entrance is fresh, but finishes sweet with nuances of grenadine and a touch of cassis. Fermented in a combination of stainless steel tanks and French oak barrels, Monteverro Tinata is aged in 40% new French oak barrels and 60% egg-shaped concrete tanks for 16 months.”

1y 8m ago

 Pekka Nuikki / Founder of the Fine Wine Magazines, Pro (Finland)  tasted  2 wines  from  Monteverro . In a tasting of  7 wines 

“Evening with John Kapon on the Finnish War Ship at Baltic Sea.”

1y 9m ago

 Pekka Nuikki / Founder of the Fine Wine Magazines, Pro (Finland)  tasted  3 wines  from  Monteverro . In a tasting of  24 wines 

“Philipponnat Clos des Goisses 2002 - Moderately pale yellow colour with lively bubbles. Rich is the nose as well, with ripe fruity and toasty aromas that set this wine’s nose near perfection. Very rich, round and ripe taste is enhanced by monumental acidity. Promising youngish wine with great harmony. Great future ahead although very enjoyable already now.”

1y 10m ago

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