A beautiful rich ruby in colour with elements of ripe fruits on the nose with a hint of red cherry, strawberries almonds and green herbs. A well-balanced combination of elegance and intensity on the palate with soft tannins and a generous aftertaste.

Production Notes - The grapes were hand-harvested with four stages of strict sorting: first, on the vine, then by individual clusters, and then again, grape by grape. The hand selected grapes are then gravity fed directly into the concrete vats. The fermentation and maceration processes take a total of 3 weeks maximising the extraction of character and complexity while keeping the tannins round and supple. After the fermentation stage the wine is drained and then the malolactic fermentation takes place. The wine is then aged in the concrete vats and botte until bottling.

Wine: Mastio

Variety: 100% Sangiovese

Vintage: 2019

Altitude: 430m

Soil: Clay, sand, limestone, minerals

Slope: South facing slope

Training system: Single guyot

Harvest: September 2019

Fermentation: in concrete vats with natural yeast

Aging: Concrete vat and Barrique

Bottling: April 2020

ABV:14%

Residual sugar: -

Acidity: 5,3 g/l

Deep garnet colour with flavours of rich cherries, dried herbs, sweet oak, spices, black tea and toasted almonds. Both intense and complex on the palate it is powerful yet refined with a lengthy finish. Crescendo has great aging potential.

Production notes - The grapes were hand-harvested with four stages of strict sorting: first, on the vine, then by individual clusters, and then again, grape by grape. The hand selected grapes are then gravity fed directly into the concrete vats. The fermentation and maceration processes take a total of 3 weeks maximising the extraction of character and complexity while keeping the tannins round and supple. After the fermentation stage the wine is drained and then the malolactic fermentation takes place. The wine is aged 15 months in French oak barrels.

Wine: Crescendo

Variety: 100% Sangiovese

Vintage: 2018

Altitude: 430m

Soil: Clay, sand, limestone, minerals

Slope: South facing slope

Training system: Single guyot

Harvest: September 2018

Fermentation: in concrete vats with natural yeast

Aging: French barrique (225l) and Botte (2500l) 15 months

Bottling: March 2019

ABV: 14,5%

Residual sugar: -

Acidity: 5,2 g/l

Intense ruby red in colour. Notes of ripe red fruit, together with cassis and blackberries, balanced with the hints of chocolate and sweet spices on the nose. Rich, bold and vibrant on the palate with silky tannins which give a complexity and length to the finish.

Production notes - The grapes were hand-harvested with four stages of strict sorting: first, on the vine, then by individual clusters, and then again by single berry following de-stemming and sorting table. The selected grapes go directly into the concrete vats using gravity only. The fermentation and maceration take a total of 3 weeks maximizing the extraction of varietal character and complexity while keeping the tannins round and supple. After the fermentation the wine is drained followed by malolactic fermentation. The wine is aged 15 months in French oak barrels.

Wine: Corpo Notte

Variety: 70% Sangiovese, 30% Cabernet Sauvignon

Vintage: 2017

Altitude: 430m

Soil: Clay, sand, limestone, minerals

Slope: South facing slope

Training system: Single guyot

Harvest: September 2017

Fermentation: in concrete vats with natural yeast

Aging: French barrique (225l) 16 months

Bottling: April 2018

ABV: 15%

Residual sugar: -

Acidity: 5,2 g/l

Rich ruby red with purple hues. A gloriously rich Merlot offering deeply intense blackberries and black plum flavours layered with sweet oak spices, roses and a fresh, earthy complexity on a palate. Firm, velvety tannins are balanced by a touch of refreshing acidity completed with an impressive finish.

Production notes - Production notes - The grapes were hand-harvested with four stages of strict sorting: first, on the vine, then by individual clusters, and then again by single berry following destemming and sorting table. The selected grapes go directly into the concrete vats using gravity only. The fermentation and maceration take a total of 3 weeks maximizing the extraction of varietal character and complexity while keeping the tannins round and supple. After the fermentation the wine is drained followed by malolactic fermentation. The wine is aged 15 months in French oak barrels.

Wine: Canto della Civetta

Variety: 100% Merlot

Vintage: 2018

Altitude: 430m

Soil: Clay, sand, limestone, minerals

Slope: South and North facing slope

Training system: Single guyot

Harvest: September 2018

Fermentation: in concrete vats with natural yeast

Aging: French barrique (225l) 14 months

Bottling: March 2018

ABV: 14,5%

Residual sugar: -

Acidity: 5,3 g/l

Beautiful ruby rich red with purple undertones. This single variety Syrah balances distinct notes of fruit with spicy white pepper, liquorice and hints of the Mediterranean macchia. A warm, rounded and vibrant wine with a fine tannin structure and very long finish.

Production notes - The grapes were hand-harvested with four stages of strict sorting: first, on the vine, then by individual clusters, and then again by single berry following de-stemming and sorting table. The selected grapes go directly into the concrete vats using gravity only. The fermentation and maceration take a total of 3 weeks maximizing the extraction of varietal character and complexity while keeping the tannins round and supple. After the fermentation the wine is drained followed by malolactic fermentation. The wine is aged 15 months in French oak barrels.

Wine: Indomito

Variety: 75% Syrah, 25% Cabernet Sauvignon

Vintage: 2016

Altitude: 430m

Soil: Clay, sand, limestone, minerals

Slope: South facing slope

Training system: Single guyot

Harvest: September/October 2016

Fermentation: in concrete vats with natural yeast

Aging: French barrique (225l) 15 months

Bottling: March 2018

ABV: 15%

Residual sugar: -

Acidity: 5,2 g/l

Made entirely with Cabernet Franc, the 2018 Per Terras opens with intense aromas of black currant, Mediterranean herbs, blackberry and oak-sourced spice notes. On the supremely elegant palate, supple tannins and bright acidity accompany cassis, black raspberry, crushed herb and licorice before a cedar finish. This deeply-colored wine is full-bodied, concentrated and structured with serious but polished tannins and a long exuberant finish.

Production notes - Production notes - The grapes were hand-harvested with four stages of strict sorting: first, on the vine, then by individual clusters, and then again by single berry following destemming and sorting table. The selected grapes go directly into the concrete vats using gravity only. The fermentation and maceration take a total of 3 weeks maximizing the extraction of varietal character and complexity while keeping the tannins round and supple. After the fermentation the wine is drained followed by malolactic fermentation. The wine is aged 15 months in French barrique and Botte.

Wine: Per Terras

Variety: 100% Cabernet Franc

Vintage: 2018

Altitude: 430m

Soil: Clay, sand, limestone, minerals

Slope: South facing slope

Training system: Single guyot

Harvest: September 2018

Fermentation: in concrete vats with natural yeast

Aging: French barrique (225l) and botte (2500l) 15 months

Bottling: March 2018

ABV: 14,5%

Residual sugar: -

Acidity: 5,3 g/l

A sophisticated single variety Vermentino, straw yellow coloured with youthful green highlights. Enjoys an elegant and consistent aroma with hints of white flowers, grapefruit, pear, white peach and a pleasing minerality. Fresh and well balanced on the palate with a lingering light finish.

Production Notes - The grapes are hand-harvested with strict sorting: first, on the vine, then by individual clusters, and then again grape by grape. The grapes are pressed under protective gas and the grape must goes straight down into the fermenter. On its way, the must passes a heat exchanger that cools it down to 10 - 12 degrees. The fermenter has cooling coils to keep the temperature constant. We use only the natural yeast found on the grapes’ skins. A few days before the main harvesting about 100 kg of grapes are being picked to start the fermentation with their skins. This is then sifted, and the fermenting must is then poured into the other fresh must, which encourages fermentation. After the fermentation, the wine rests in the vats “sur lie” (on the yeast lees). This wine was bottled in June 2019.

A warm light golden colour. Intense and elegant aromas come to the fore, ripe apricot, peach, citrus zest and minerality evolve into a hint of sweet spice. A generous, silky and balanced wine with an authentic personality. Remarkable aftertaste.

Production Notes - The grapes are hand-harvested with strict sorting: first, on the vine, then by individual clusters, and then again grape by grape. The grapes are pressed under protective gas and the grape must goes straight down into the fermenter. On its way, the must passes a heat exchanger that cools it down to 10 - 12 degrees. The fermenter has cooling coils to keep the temperature constant. We use only the natural yeast found on the grapes’ skins. A few days before the main harvesting about 100 kg of grapes are being picked to start the fermentation with their skins. This is then sifted, and the fermenting must is then poured into the other fresh must, which encourages fermentation. After the fermentation, the wine rests in the vats “sur lie” (on the yeast lees). This wine was bottled in June 2019.

Per Mare have become a symbol which perfectly illustrate MonteRosola’s ethos of supreme quality. With a unique personality, this Viognier is rich and complex with aromas of ripe citrus, yellow stone fruit and floral notes. The taste is intense and the notes from the scent return together with honey, and minerality that follow through a long, well-balanced aftertaste.

Production Notes - The grapes are hand-harvested with strict sorting: first, on the vine, then by individual clusters, and then again grape by grape. The grapes are pressed under protective gas and the grape must goes straight down into the fermenter. On its way, the must passes a heat exchanger that cools it down to 10 - 12 degrees. The fermenter has cooling coils to keep the temperature constant. We use only the natural yeast found on the grapes’ skins. A few days before the main harvesting about 100 kg of grapes are being picked to start the fermentation with their skins. This is then sifted, and the fermenting must is then poured into the other fresh must, which encourages fermentation. After the fermentation, the wine rests in the vats “sur lie” (on the yeast lees). This wine was bottled in June 2019.