Monte Antico

MONTE ANTICO IGT: The blend, albeit varying slightly depending on vintage conditions, is 85% Sangiovese, 10% Merlot, and 5% Cabernet Sauvignon. The best selections are blended and aged 1 year in oak and at least 6 months in the bottle, achieving a graceful balance of voluptuous berry tones and flexible yet sturdy backbone. Dark ruby in color, its bouquet of leather, earth, herbs, black cherries, licorice and plums is confirmed on the medium to full-bodied palate - round, spicy, elegant, attractively fruity and extremely versatile with any fare from pasta or risotto, to meat, fowl and cheese. Moreover, the Empsons' judicious pricing policy makes it 'consistently one of Italy's better values'. In other words: food-friendly, pocket-friendly, all-around simpatico.

TYPE

Red

GRAPES

85% Sangiovese, 10% Merlot, 5% Cabernet Sauvignon

MATURATION

Cellar-worthy, best after 3 years from release

PRODUCTION

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.