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Vintage Cellar USD 14.95 750ml
ShopTipples.com USD 19.00 750ml

Monteti Caburnio 2009

Winemaker's Notes:

"Sustainable. Hand harvested. Non-interventionist. Wines are produced as naturally as possible, using indigenous yeasts, and allowing the fermentation to occur spontaneously. Minimal sulfur dioxide. Varietals are de-stemmed, crushed, and vinified separately in temperature controlled (18-28 degrees Celsius) stainless steel vats, one for each block. The fermentation lasts approximately 8 days. Maceration on skins for 18-20 days, depending on the varietal, with frequent pumping over. MLF in stainless steel vats. Transfer to maturation vessels, which are 50% stainless steel and 50% French oak, with 70% two year old and 30% new barrels, by gravity around the end of December. Wines are racked twice, once in June, and then again in November, prior to the final composition of the blend. Maturation in barrel/vat lasts 12-14 months. The wine is un-fined and unfiltered prior to bottling." -Winery

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Tenuta Monteti:
Tenuta surface: 60 hectares. Effective vineyard surface: 28 hectares. It is composed of four contiguous vineyards: 13,2 hectares the biggest one, 2,2 hectares the smallest, 7 and 5,6 hectares, the two intermediate ones. The soil has a various composition. It is fairly stony, with an adequate presence of clay, that ensures a deep humidity. Age of the vines: the oldest one was planted in... Read more
Tenuta surface: 60 hectares. Effective vineyard surface: 28 hectares. It is composed of four contiguous vineyards: 13,2 hectares the biggest one, 2,2 hectares the smallest, 7 and 5,6 hectares, the two intermediate ones. The soil has a various composition. It is fairly stony, with an adequate presence of clay, that ensures a deep humidity. Age of the vines: the oldest one was planted in the year 2000. Vines density: 6.600 vines per hectare. Distance between the rows: 2 mt. Distance between the vines: 0,75 mt. The species of vine planted are: Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot, Alicante-Bouschet. Pruning system: spurred cordon. Particular attention is given to maintain a balanced relation between canopy surface and the bunches of grapes. The vineyard is entirely equipped with a drip fed irrigation system. Read less

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"Sustainable. Hand harvested. Non-interventionist. Wines are produced as naturally as possible, using indigenous yeasts, and allowing the fermentation to occur spontaneously. Minimal sulfur dioxide. Varietals are de-stemmed, crushed, and vinified separately in temperature controlled (18-28 degrees Celsius) stainless steel vats, one for each block. The fermentation lasts approximately 8 days. Maceration on skins for 18-20 days, depending on the varietal, with frequent pumping over. MLF in stainless steel vats. Transfer to maturation vessels, which are 50% stainless steel and 50% French oak, with 70% two year old and 30% new barrels, by gravity around the end of December. Wines are racked twice, once in June, and then again in November, prior to the final composition of the blend. Maturation in barrel/vat lasts 12-14 months. The wine is un-fined and unfiltered prior to bottling." -Winery

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