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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
A very exceptional event occurred in November 2012, with more than 400 mm of rain in 48 hours. This kind of event cannot refill the water reserve because most of it has no time to penetrate the soil, but it explains how tough the climate can be in the Mediterranean area with long periods of dryness and terrific storms. Fortunately, it did not cause damage in the vineyard, the soils were correctly covered with crops and porous enough to limit the erosion.
The picture would be incomplete without mentioning a total winter precipitation of 1200 mm until bud break, so finally we can say all water reserves were refilled before the growing season. The rest of the season was much more restful, with only 150 mm from April to October. We had a very even bud break (first half of April) and flowering (second half of May) but quite a small amount of grapes. This can be explained by the last 2 seasons of intense dryness. Therefore, the most natural way for the plant to react is to produce less grapes. The summer arrived slowly and we had just 10 days of intense warmth at the beginning of August, so the veraison occurred in optimal conditions. On August 20th, we had a perfect rain (35 mm) which definitely helped the maturation to goes on and arrived at best from Sept. 4th to Sept. 10th for the Merlot and from the Sept. 20th to Oct. 4th for the other 3 varietals.
