Well-balanced, long lasting in flavor, and an excellent finish: this wine has everything you could want
Tenuta Montauto “Gessaia” Sauvignon Blanc
| Country | Italy |
|---|---|
| Region | Toscana |
| Sub-Region | Maremma |
| Producer | Tenuta Montauto |
| Vintage | 2018 |
| Composition | 100% SAUVIGNON BLANC |
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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 famous homeland of strong statement red wines. Riccardo Lepri has been at the helm of his family’s vineyard for more than a decade. Located in a part of Southern Tuscany that is terra incognita for most tourists, Tenuta Montauto has made the rather controversial decision to focus on white wines in a region that is far better known for her robust reds. But that’s very much Riccardo’s strong suit. He sees himself as an anti-conformist and his wines proudly follow suit.
TASTING NOTES
Bright, with a straw-yellow color and greenish shimmers. The nose is intense and long lasting. It delivers floral notes such as elderberry, citrus notes as well as white pulp fruits. It is dry and fresh on the palate. Delicate and medium-bodied, the wine is well balanced, long-lasting in flavor and with an elegant finish with savory notes.
VINEYARD
The grapes come from 10 year old vineyards 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.
VITICULTURE
Espalier with spurred cordon with 3300 vines per hectare. When the grapes are ripe, they are selected and harvested manually. The grape harvest takes place during the last ten days of August starting very early in the morning in order to guarantee a cool temperature when the grapes are brought to the wine cellar.
VINIFICATION
Soft pressing of the whole bunch of grapes. Settling for 36 hours, fermentation in stainless steel at a controlled temperature of 15° C.