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Monte Antico

Monte Antico

MONTE ANTICO Toscana IGT: The blend, albeit varying slightly depending on vintage conditions, is 85% Sangiovese, 10% Cabernet Sauvignon and 5% Merlot.
The best selections are blended and aged 1 year in oak: 80% of this is in Slavonian barrels, 20% in barrique; 10-20% of the barriques, all French oak, are new, while the rest is 2nd year; barrels are 5-6 years old. 
In Franco’s words, “The larger barrel is conducive to slow ageing and maintains fruit, finesse and elegance.  Barriques (and smaller casks in general) are conducive to complexity and structure, as well as to that light, toasted and vanilla nuance which, blended into the mass of barrel-aged wine, creates floral fusion integrated by a subtle spicy tone, without compromising the floral character of the major variety, Sangiovese.” 
Oak élevage is followed by lengthy fine-tuning in bottle: from the 2009 vintage onwards, this has been increased even further, to at least 1 year in bottle before release.  The result is a graceful balance of voluptuous berry tones and flexible yet sturdy backbone. 


 

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TYPE
Red
GRAPES
85% Sangiovese, 10% Merlot, 5% Cabernet Sauvignon
LONGEVITY
Cellar-worthy, best after 3 years from release
PRODUCTION
1,200,000 bottles
WINEMAKER
Franco Bernabei with Neil Empson
VINEYARD CHARACTARISTICS
The grapes and ensuing wine come from different altitudes and different soils, so as to guarantee, for coastal grapes, lots of structure and plenty of sun and early ripening, while inland, hillside grapes show important daytime/night-time differences in t
VINIFICATION AND AGING
Fermentation is in stainless steel tanks at c. 25° C (77° F), followed by maceration on the skins for 15-20 days and malolactic for 7 days. The wine is subsequently aged 1 year in oak (80% Slavonian barrels, 20% barriques). 10-20% of the barriques, all Fr
TASTING NOTES
Deep ruby color with garnet reflections, its elegant bouquet of leather, black cherries, licorice and plums preludes a medium to full-bodied palate where ripe red fruit, goût de terroir, subtle notes of vanilla and violets harmonize and linger, interlacin
SERVING SUGGESTIONS
Best served at 16-18° C (60.8-64.4° F), to match pasta, risotto, structured dishes, meat, cheese; extremely versatile and food-friendly.
ANALYSIS DATA
Alcohol cont. by volume: 12.90%; total acidity (in tartaric acid): 5.80 g/l; free acidity (in acetic acid): 0.50 g/l; residual sugar: 2.85 g/l; total dry extract: 29.5 g/l; pH: 3.36.
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