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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
BLEND: 35% Cabernet Sauvignon, 35% Cabernet Franc, 25%Merlot, 5% Petit Verdot
DENOMINATION: IGT Toscana rosso
REGION: Maremma, Tuscany
PRODUCTION: 17,127 Bottles – 626 Magnums – 297 Double Magnums –100 Imperials – 5 Salmanazars
VINTAGE INFO: In Tuscany the winter rain is very important to refill the water table but winter 2011/2012 was one of the driest in Monteverro history. Tuscany had less than 250 mm of rain between October of 2011 and March of 2012. The average rainfall is normally about 600 mm. Because the soils were dry, they needed less time to warm up, and therefore, bud-break was quite early (March, 28th). A dry spring led the vine to produce fewer and smaller berries. In addition, the average temperature was lower than normal which helped the vine limit its evaporation and transpiration.
The summer followed the same pattern as the season with few rains and moderate temperatures. These conditions and low yields accelerated the ripening process and gave a great bal- ance between acidity and fruit. The grapes of Merlot were harvested from the 21st to the 30th of August. On September 2nd and 4th, we had a 50 mm rain that helped soften the tannins of Cabernet Sauvignon and Petit Verdot that were still on the vines. It was a blessing in disguise.
