Maremma Toscana

Bottle Size: 750 mL

UPC Number: 8056539350026

  • Vintage 2013
  • Producer
  • Country Italy
  • Region Toscana
  • Composition:
    80% Cilegiolo, 20% Sangiovese
  • Winemaker Notes Vini Montauto, a property founded by Riccardo Lepri's grandfather some 60 years ago stretches over 200 hectares of sun drenched, soft sloping Tuscan hills. The
    Mediterranean, approximately 5 air miles from the property, peaks out between clusters of Maremma Brush.

    The soil is clay and stony, andmineral 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.
  • Tasting Notes Ruby red colored, bright and medium-bodied. This wine has elegant and intense aromas that are typical of the grape variety. Pleasant floral notes can be perceived, among these violet; as well as fruit notes like cherry that imparts to it a pleasant and fine fragrance. It is dry and fresh on the palate, with firm acidity. A wine with balanced tannin content and a well balanced structure on the whole. It delivers long-lasting flavors and is pleasant to drink.
  • Press 88 Points Wine Spectator
  • Vineyard Grapes come from vineyards that are from 7 to 15 years of age and that produce 1,80 kg of grapes per vine. The land is located 200 m above sea level and 10 km from the coast in the southern part of the Grosseto province, in the inland parts of Maremma. The soil is predominantly clayey and stony and is characterized by sharp temperature variations between day and night. Two grape varieties are harvested separately. The Ciliegiolo grapes are harvested at the beginning of September while the Sangiovese grapes are harvested during the last ten days of September. Both grapes are harvested manually, placed in crates and then taken to the cellar.
  • 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.
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