CMK-IT Selections
from vinous.com – April 2018
Morisfarms – Avvoltore 2013 – 95 points – Antonio Galloni
The 2013 Avvoltore is one of the best recent editions of this wine I can remember tasting. A dark, virile wine, the 2016 is endowed with vertical structure and huge tannins to back up the fruit. Smoke, tar, licorice, dark spice and gravel infuse a core of blue and black fruit. The 2013 clearly needs time, but it is also superb, even at this early stage.
— Antonio Galloni
from vinous.com – April 2018
Ampeleia – Kepos 2015 – 93 points – Antonio Galloni
The 2015 Kepos brings together so many of the elements that make these wine so appealing. Deceptive in its mid-weight structure, the 2015 is quite powerful and intense. A range of floral/savory notes domineates, while the fruit appears to lie in background. Dried herb, tobacco, dried flwoers, leather and dark cherry open up with time in the glass. Overall, the 2015 is a structured wine that could benefit from more time in bottle.
— Antonio Galloni
from 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.
 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. |
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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. |
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| Owner: Riccardo Lepri
Winemaker: Fabrizio Moltard (Consultant) Varietals planted: Sauvignon, Vementino, Malvasia, 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. Vini MONTAUTO di Riccardo Lepri |
Tuscany region |
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VermentinoMaremma Toscana DOC 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. | GessaiaMaremma Toscana DOC 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 IMaremma Toscana DOC 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 |
ArcioneMaremma Toscana IGT 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 ToscanaDOC Rosso 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 NeroMaremma Toscana IGT 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. |
StaccioneToscana IGT Refining:in bottle. | Metodo ClassicoBrut 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.
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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 |
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AvvoltoreIGT Toscana
| Morellino di ScansanoDOCG
| Morellino di Scansano RiservaDOCG
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Monteregio di Massa MarittimaDOC
| VermentinoIGT Toscana
| MandrioloIGT Toscana
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 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 |
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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 |
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MontetiIGT Toscana
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