Vini Montauto

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.