A good vintage, with a mild Winter and a normally wet Spring. The phenological stages of the vines were textbook from budding to veraison. Summer was hot but not torrid, in fact, it was refreshed by some showers. The harvest of the varieties dedicated to Monteti started the 12th of September with the Cabernet Franc and ended the 5th of October with the last Petiti Verdot. It was a linear harvest – with a few short storms immediately dried by good north winds – which allowed us to pick healthy grapes at a perfect stage of maturation.
Of a deep and shiny ruby red, it offers to the nose immediate aromas of blackberry, blueberry, plum, peony, caramel and coffee. The mouth picks up the baton and the wine opens up as full, creamy, vibrant, with a dense and delicate tannin weave elegantly leading to the final upswing.
CLASSIFICATION: IGT Toscana
VARIETIES: 55% Petit Verdot, 25% Cabernet Franc, 20% Cabernet Sauvignon.
THE VINEYARD: exposure south – south-westerly; altitude 140 mt; complex, stony structure on a substratum of clay; vine density: 6,600 plants per hectare.
HARVESTING TECHNIQUE: manual
YIELD/HA in 2015: 35 hl
VINIFICATION: temperature-controlled spontaneous fermentation with indigenous yeasts. The vinification of the grapes from the various plots of our vineyards takes place separately in open tapered steel vats. Each plot is kept classified separately also along all the wood ageing process, up to the moment of the blend composition.
MACERATION: up to 21 days depending on the variety. Long contact with lees to drastically reduce the use of sulphites.
MATURATION: 18 months in medium-toasted French oak barriques (70% new and 30% of second passage). This is followed by further 24 months of bottle ageing. No fining or filtering.