Monteti 'Caburnio' IGT Toscana Rosso 2016

Producer: Monteti

Caburnio is our other, not second, wine. It is named after a spelling mistake in the transcription of a passage of the Natural History by Pliny the Elder, written between 23 and 79 AD, in which, in the illustration of winegrowing in Roman times in the province of Gallia Narbonensis, “vitis Caburnicam” appeared by mistake instead of “Narbonicam, Narbonensis”.

“In the last seven years, a vine which buds in a single day and is therefore very strong, has been introduced in Alba Helvia; it is called Caburnicam and is planted today all over the province.”

The winery is certified VIVA Sustainability and Culture by the Italian Ministry for the Environment, Land and Sea

Winter was mild and very rainy, followed by a fresh and equally wet Spring. The phenological stages of the vines were slightly delayed, such as veraison that happened around the half of July. The harvest started the 9th of September and was disturbed by a certain weather variability throughout. We had to apply a rigorous selection of the grapes both in the field and in the sorting tables on the roof. Terefore the yeld this year was way low.
Vintage: 2016
Production Area: exposure south – south-westerly; altitude 140 mt; complex, stony structure on a substratum of clay; vine density: 6,600 plants per hectare. Hand picked harvesting.
Type: Red Table Wine
Alcohol: 14%
Sugar: <1.0g/l
Grape Varieties: Cabernet Sauvignon-60, Merlot-20, Alicante-10, Petit Verdot-5, Cabernet Franc-5
Color: brilliant ruby red
Aroma: intriguing at the nose, recalls the scents of the mediterranean scrub such as myrtle, euphorbia and rosemary. Crispy red berry fruits interwave with a nice mineralilty and delicate balsamic notes. A fine tanning structure sustains the finale in the name of a great drinkability.
Taste: Espresso, mocha, sweet grilled herbs and plums wrap around the palate in this deep, inviting wine. It is a complex yet fresh wine and it is very drinkable.
Cellaring Potential: 15 years plus
Food Matching: Braised meats, wild boar, short ribs, osso buco.
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 separate throughout the entire ageing process, up to the moment of the blend composition. Maceration up to 21 days depending on variety. Long contact with lees to drastically reduce the use of sulphites.
Aging: 14 months 50% in steel and the remaining 50% in French oak barriques and tonneaux, 30% of which new and 70% of second or third passage. Further 12 months of bottle ageing. No fining or filtering.
Accolades: Wine Spectator (91 pts), Wine Enthusiast (91 pts), Wine Advocate (91 pts), Robert Parker (91 pts), Wine Spectator (91 pts), Robert Parker (92 pts), Vinous (89 pts)