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
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Tenuta Monteti intro doc
Monteti and Caburnio “Sustainable Wines”
Wines labels & details[line style=”normal”][/line] [jcolumns halign=center model=”328,328″ inbordercss=”1px dotted #001D77″ outbordercss=”0px solid #999999″]
Petit Verdot, Cabernet Franc, Cabernet Sauvignon
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
2012 [/jbox] [jcol/]
Cabernet Sauvignon, Merlot and Alicante-Bouschet
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
80% Merlot, 20% Cabernet Franc
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.[jbox widht=”75%” border=1 color=#001D77 title=””]Tech sheet
2016 [/jbox] [/jcolumns]