Caburnio ’12 – WS 91 pts

from WS

caburnio12_ws

A linear, taut style, this exhibits cherry, almond, earth, soy and underbrush aromas and flavors. Focused, with precise balance and a firm, dense structure. Fine length. Cabernet Sauvignon, Merlot, Alicante Bouschet, Petit Verdot and Cabernet Franc. Best from 2018 through 2027. 6,000 cases made.
–BS

from vinous.com

 

While Brunello di Montalcino, Chianti Classico, and, to a lesser extent, Maremma, get most of the attention, Tuscany’s smaller appellations are very much worth taking the time to discover. This article covers new releases from Maremma, Montepulciano, Carmignano and several other smaller districts.

 

ampeleia_vinous_nov16


Riccardo Lepri

Vini Montauto, a property founded by Riccardo’s grandfather some 60 years ago
stretches over 200 hectares of sun drenched, soft sloping Tuscan hills. The
Mediteranean approximately 5 air miles from the property peaks out between
clusters of Maremma Brush.

The soil is clay and stony, mineral laden with veins
of chalk and in particular areas, rich in pebbles. The vineyards are tended to by
Riccardo, his family, and Federico, his right hand man.

Vines were planted with primarily Vermentino, Trebbiano and a clone of Sauvignon Blanc, selected by Riccardo’s grandfather Enos, an extraordinary man from the older times who supervised everything and guided Riccardo in the farming activities for more than 10 years until 2011 when he passed away at 90 years old.

Owner: Riccardo Lepri

Winemaker: Fabrizio Moltard (Consultant)

Varietals planted: Sauvignon, Vementino, Malvasia,
Trebbiano, Pinot Nero, Sangiovese, Ciliegiolo.

Total acres: 200 hectares of property – 12 hectars of vineyard

Soil: The soil is clay and stony, mineral laden with veins of chalk and in particular areas, rich in pebbles.
Winery production: 80.000 bottles

Vini MONTAUTO di Riccardo Lepri
Manciano – Grosseto – Italy
Web: www.montauto.org

Montauto intro doc

Tuscany region

  • Vermentino – Maremma Toscana DOC
  • Arcione – Maremma Toscana IGT
  • Gessaia – Maremma Toscana DOC
  • Enos I – Maremma Toscana DOC
  • Maremma Toscana – DOC Rosso
  • Pinot Nero – Maremma Toscana IGT
  • Tiburzio – Maremma Toscana IGT

 

Wines labels & details

Vermentino

Maremma Toscana DOC
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Vermentino 80%, Malvasia 20%
grapes from 7 to 30 years old vines with a max production of 2kg per plant
Winemaking:
Soft pressing of the whole bunch of grapes. The grapes are vinified separately; they settle for 36-48 hours. Fermentation following the ‘in bianco’ procedure, that is without any solid parts (skins and stalks) in stainless steel tanks at constant temperature of 16 °C.
Refining: 4 months in bottle.

Gessaia

Maremma Toscana DOC
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Sauvignon (new vines)
Grapes from 7 years old vines with a max production of 1.8 kg per plant Early morning manual harvest that takes place during the last ten days of August.
Winemaking:Soft pressing of the whole bunch of grapes. Settling for 36 hours, fermentation in stainless steel at a controlled temperature of 15° C

Enos I

Maremma Toscana DOC
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Sauvignon (old vines)
Grapes from 35 years old vines with a max production of 1.3 kg per plant Early morning manual harvest that takes place during the last ten days of August.

Winemaking: Soft pressing of the whole bunch of grapes. Settling for 36 hours, fermentation in stainless steel tanks at constant temperature of 16 °C

 

Arcione

Maremma Toscana IGT
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70% Grechetto, 30% Vermentino
Winemaking: Soft pressing of the whole bunch of grapes. Settling for 36 hours. Transferring the must into 600-litre oaken Demi-Muid.
The wine will be in contact with its lees in oak wine barrels for about 10 months.
Refining:6 months in bottle.

Maremma Toscana

DOC Rosso
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Ciliegiolo 80%, Sangiovese 20%
Winemaking: Vinification:
Two grape varieties are vinified separately and undergo a destemming and crushing process.
Fermentation in stainless steel vats at a controlled temperature of 28° C. Maceration on the grape skins for about 15 days and after
that refining in stainless steel for 6 months.

Pinot Nero

Maremma Toscana IGT
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100% Pinot Nero
Winemaking: Soft pressing, cold pre-fermentation maceration for 48 hours, fermentation with skin contact for 7 days in thermo-regulated steel vats. the wine ages for 14 months in oak barrels, of which 1/3 are new oak and 2/3 are old.

 

Staccione

Toscana IGT
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Winemaking: Destemming and soft crushing, very short skin contact, followed by fermentation in stainless steel vats at controlled temperature of 28° C for 15 days. Cold stabilization.
Refining:in bottle.

Metodo Classico

Brut
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Sangiovese
Winemaking: The grapes are gently pressed to obtain a yield of 50%.
This is followed by fermentation using the cold technique to enhance the aromas and elegance of the wine.


Giulio & Ranieri

One of the pioneers of Morellino.
 
The Moris family immigrated into Italy from Spain during the year 1700. Land owners of noble heritage, the family set out to create a new lifestyle along the Mediterranean Coastal area of Tuscany.

 
Today the estate holds more than 500 hectares of which 70 are under vine.

 
Concentration is focused on Sangiovese with a small percentage dedicated to Cabernet Sauvignon and Syrah.

 

 

 

Owner: Moris Family
Winemaker: Attilio Pagli , Emiliano Falsini
Varietals planted: Sangiovese, Cabernet Sauvignon, Syrah, Vermentino
Total acres: 70 hectares of property
Soil: Clay, rich in fossils Slightly acidic. Sandy, original sea bed Slightly acidic (Locality “Poggio La Mozza”)
Winery production: 350.000 bottles

MORISFARMS srl
Massa Marittima (GR)
Web: www.morisfarms.it

Morisfarms intro doc
Brochure



Tuscany region

  • Avvoltore – IGT Maremma Toscana Rosso
  • Morellino di Scansano – DOC
  • Morellino di Scansano Riserva – DOC
  • Monteregio di Massa Marittima – DOC
  • Vermentino – IGT Toscana Bianco

 

Wines labels & details

Avvoltore

IGT Toscana
 

Sangiovese 75%, Cab. Sauvignon 20%, Syrah 5%
 
Winemaking: 25 days maceration. malolactic fermentation in 225 litre barriques (80% new)
 
Maturation process: barriques for at least 12 months
 

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Tech sheets
2009

Morellino di Scansano

DOCG
 

90% Sangiovese , 10% Cabernet Sauv. & Syrah
 
Winemaking: Vinification in stainless steel tanks for 15 days
 
Further ageing in the bottle: 6 months before release
 
 

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Tech sheets
2013

Morellino di Scansano Riserva

DOCG
 

Sangiovese 90%, Cab. Sauvignon & Merlot 10%
Winemaking: Maceration 20 days
Maturation process: Seasoned barriques for at least one year, with one racking throughout that period
Further ageing in the bottle: Upon the assembling of the cuvee it stays at least 6 months in bottle

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Tech sheets
2011

 

Monteregio di Massa Marittima

DOC
 

Sangiovese 90%, Cab. Sauvignon 10%
Winemaking: Vinification in cement tanks for 18 days
Maturation process: seasoned barriques for 12 months
Further ageing in the bottle: Several months of bottle rest before release

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Tech sheets
2011

Vermentino

IGT Toscana
 

Vermentino 90%, Viogner 10%
Winemaking: Stainless steel
 
Bouquet: intense, fruity perfume with typical hints of apricot and peach blossoms
 
 

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Tech sheets
2014

Mandriolo

IGT Toscana
 

90% Sangiovese , 10% Cab. Sauvignon – Syrah – Petit Verdot
Winemaking: Stainless steel
 
Bouquet: fresh and harmonious red fruits
 
 

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Tech sheets
2014


Baratta Family

Tenuta Monteti is located in Tuscany, in the southern Maremma district. It is right here, between the Mediterranean scrubs and woods, south of Capalbio, that Paolo Baratta together with his wife Gemma after a long search found the perfect spot to fulfill his ambition: to produce wines of great personality and elegance, which are true expressions of their territory. The vine plantation started in 1999. During the preparation of the land the diggers encountered some gigantic boulders. Due to their monumental beauty, they were gently extracted and placed along the alleys and between the vineyards, standing out like guardians. Naturally, they have become the symbol of the estate.
 
Tenuta Monteti is today a family run winery with the full participation of daughter Eva and her husband Javier Pedrazzini. Two IGT reds are produced, Monteti and Caburnio. Meticulous care of the vines, selection and research are the watchwords of their work.
 
“Tenuta Monteti is one of the most exciting properties on the Tuscan coast.” A. Galloni, WA 2010

Owner: Paolo and Gemma Baratta
Winemaker: Carlo Ferrini (consultant), Christian Coco (resident enologist)
Agronomist: Roberto Rossi
Varietals planted: Cabernet Sauvignon, Petit Verdot, Cabernet Franc, Merlot and Alicante-Bouschet.
Total acres: 28 hectares of vineyard
Soil: Soil of good stony structure with a substratum of clay. Drainage is excellent yet it retains moisture deep down.
Winery production: 150.000 bottles

Società Agricola Tenuta Monteti S.r.l.
Capalbio – Grosseto – Italy
Web: www.tenutamonteti.it
FB: TM on Facebook


Tenuta Monteti intro doc
Monteti and Caburnio “Sustainable Wines”
Monteti reviews
Caburnio reviews


Tuscany region

  • Monteti – IGT Toscana
  • Caburnio – IGT Toscana
  • TM Rosè – IGT Toscana

 

Wines labels & details

Monteti

IGT Toscana
 

Petit Verdot, Cabernet Franc, Cabernet Sauvignon

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Winemaking: The grapes are harvested and processed by plots. Each vine plot of each variety undergoes a separate vinification in a dedicated steel vat and is kept classified separately also while maturing in wood until the blend composition is decided. Temperature-controlled spontaneous fermentation with indigenous yeasts. Long contact of the wine with the lees, natural anti-oxidants, is used to dramatically reduce the need of sulphites.
Maturation process: 18 months in French oak barriques (70% new)
Further ageing in the bottle: 24 months in bottle

Tech sheet
2012

Caburnio

IGT Toscana
 

Cabernet Sauvignon, Merlot and Alicante-Bouschet

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Winemaking: The grapes are harvested and processed by plots. Each vine plot of each variety undergoes a separate vinification in a dedicated steel vat and is kept classified separately also while maturing in wood or steel until the blend composition is decided. Temperature-controlled spontaneous fermentation with indigenous yeasts. Long contact of the wine with the lees, natural anti-oxidants, is used to dramatically reduce the need of sulphites.
Maturation process: 12 months 50% in steel vats and the other 50% in French oak barriques and tonneaux (of which 30% new)
Further ageing in the bottle: 12 months in bottle
 

Tech sheet
2012

TM Rosè

IGT Toscana
 

80% Merlot, 20% Cabernet Franc

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Winemaking: the grapes were early hand harvested, from sunrise to noon. August 25 for the Merlot, the 29th for the Cabernet Franc. Hand sorted and softly pressed at max 0,40 bar, were then transferred into stainless steel vats to ferment at controlled low temperature to keep flavors and freshness. Cold tartaric stabilization at -5° before bottling.

Tech sheet
2016

Robert Parker’s Wine Advocate, June 2012
94 points

The 2009 Ampeleia is the most striking wine I have ever tasted from Ampeleia. A blast of rich, dark fruit hits the palate, followed by exotic espresso, sage and sweet spices. There is a wild, unrestrained quality to the 2009 that separates it from most wines being made on the Tuscan coast today. Layers of fruit build to the rich, voluminous finish. This is a fabulous effort. Ampeleia is 60% Cabernet Franc and 15% Sangiovese, plus an assortment of other red grapes grown on the property. Anticipated maturity: 2012-2021.

THE WINE ADVOCATE di ROBERT PARKER
# 196 | August 2011| Review by Antonio Galloni
Monteti 2007 – Points: 92
Monteti 2006 – Points: 93+
Monteti 2005 – Points: 93
Monteti 2004 – Points: 93