Tenuta Monteti'caburnio'

WHERE WHAT WHEN ITALY RED WEEKEND

TENUTA MONTETI‘CABURNIO’ Caburnio! Caburnio! Where fore art thou? In my cellar, I hope!

WINEMAKER Paolo Baratta, CONCEPTUAL DOPPELGANGER Carlo Ferrini, Christian Coco Younger brother, Emilio Estevez, though cut from the same cloth as his older, lunatic REGION Tuscany/Maremma brother, chooses a completely different name and stands strong quietly and earnestly. Hell, Charlie’s a hoot, no doubt, but little GRAPE VARIETY Cabernet brother brings the goods, as well and is Sauvignon (50-60%), Alicante eminently more suitable on a regular basis. Bouschet, and Merlot He might even surprise you with his depth of character - it’s just not worn on his sleeve. SOIL Complex stony structure on a substrate of clay

AGE OF VINES Planted in 1999 steel and 50% French oak, with 70% covers 60 hectares, of which two year old and 30% new barrels, 28 are planted with Cabernet by gravity around the end of Sauvignon, Cabernet Franc, PRODUCTION 81,000 bottles December. Wines are racked twice Merlot, Petit Verdot, and (June and November) prior to the Alicante Bouschet. The goal is VITI/VINI fi nal com position of t he ble nd. to express the Maremman soul in Sustainable. Hand harvested. Maturation in barrel/vat lasts a way that harnesses the freshness Non-interventionist. Wines are 12-14 m ont h s. T he wi ne is u n-fi ne d that is possible from this produced as naturally as possible, and unfiltered prior to bottling. particular terroir. The winery using indigenous yeasts, and applies a practical blend of allowing the fermentation to occur PRODUCER trad ition a nd t he b e ne fits of spontaneously. Minimal SO2. Tenuta Monteti is a gorgeous technology to make elegant wines Varietals are de-stemmed, crushed, family-run property located quite t h at re flect t h is ph iloso ph ic a l a nd vi n i fie d se p a rately i n st ai n less “off the grid” in the very southern balance. The namesake of the steel vats, one for each of the 28 Maremma- roughly 150km south of winery is a mountain range that blocks. The fermentation lasts Bolgheri. Owner Paolo Baratta, an looms in the background of this approximately 8 days. Maceration oenophile and successful patron picture perfect landscape. The on skins for 18-20 days, depending of the arts, saw opportunity in label depicts a rendition of rocks on the varietal, with frequent this less trodden area, with great that were excavated when the pumping over. MLF in stainless soil composition, hospitable vineyard was being planted. This steel vats. Transfer to maturation Mediterranean climate, and provides an idea of how “stony” vessels, which are 50% stainless proximity to the sea. The property the soil really is. Amazing!