Monteti

Caburnio

TM Rosé

Monteti Caburnio TM Rosé

CABURNIO
Igt Toscana

 

Sunshine and Mediterranean scrub

 

Caburnio takes its name from a typo in a transcription of a passage in the History of Nature by Pliny the Elder, written between 23 and 79 AD, in which in illustrating viticulture in Roman times in the province of Gallia Narbonensis, it appears for error “vitis Caburnicam” instead of “Narbonicam”.

 

“In the last seven years, Helvia has been introduced into Alba, a vine that germinates in just one day and is therefore very resistant; they call it Caburnicam and it is now planted throughout the province.”

 

It is composed of Cabernet Sauvignon (60 to 40% depending on the vintage), Alicante Bouschet (30-20%) and Merlot (20-10%).
For 12/18 months, 50% matures in steel and the other half in medium toasted French oak barriques and tonneaux of which only 30% are new, selected from different woods of origin and tonnelleries.
It then refines in the bottle for another 12 months before being released onto the market.

 

It is a complex and long-lived wine, but at the same time endowed with freshness and excellent drinkability. The Mediterranean scrub and the sunshine of the Maremma, the fields and the hills reverberate in this joyful wine full of character.

Vintages

Caburnio 2018

 

Winter vas very rainy and mild. Budding happened at the end of March, in a rainy Spring with average tempera-tures. Vegetative growth was vigorous and fast. Also Summer was wet but veraison started regularly in mid-July. Harvest was linear with some light showers that didn’t cause any inconvenience. The harvest of the varieties dedicated to Caburnio began the 27th of August with the Merlot to be concluded the 21st of September with the Cabernet Sauvignon. Healthy grapes at an excellent maturation stage.

 

Intense and brilliant ruby red. At the nose it offers crackling aromas of red fruits, cassis and raspberry, intersper-sed by notes of Mediterranean scrub and delicate spices. Of a great pleasantness, complex, with smooth and sweet tannins that make it linger in the mouth in the name of minerality and drinkability.

 

CLASSIFICATION: IGT Toscana


VARIETIES: 55% Cabernet Sauvignon, 25% Alicante Bouschet, 20% Merlot.


ALC/VOL: 13,5%


THE VINEYARD: exposure south – south-westerly; altitude 140 mt; complex, stony structure on a substratum of clay; vine density: 6,600 plants per hectare.


HARVESTING TECHNIQUE: manual


YIELD/HA in 2018: 50hl


VINIFICATION: temperature-controlled fermentation in open tapered steel vats. The vinification of the grapes from the various plots of our vineyards takes place separately. 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.


MATURING: 12 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.


SUSTAINABILITY: Tenuta Monteti has obtained the V.I.V.A. Sustainable Wine Certification by the Italian Ministry for Environment. The V.I.V.A. evaluation of our carbon footprint is complying with the UNI EN ISO 14064:2019.

Caburnio 2017

 

Winter was mild and dry, followed by a warm and dry Spring. The phenological stages evolved quite normally but the vegetative development was less vigorous than usual. The high temperatures and the rain scarcity lasted all Summer long. Veraison was precocious, around the 10th of July. An accurate harvest timing, faster and earlier than the norm, and a rigid selection allowed us to bring into the fermentation vats only good and healthy grapes and to tame the sugar content. Our choice, in such a difficult year, was to apply the most rigid sorting criteria to obtain very high quality.

 

The nose opens with hints of violet and magnolia, and evolves with enveloping notes of cherry, raspberry, wet stones, coffee roaster and white pepper. In the mouth it is juicy, mineral, with very thin and agile tannins that lead to a persistent and fresh finale.

 

CLASSIFICATION: IGT Toscana


VARIETIES: 55% Cabernet Sauvignon, 25% Alicante Bouschet, 20% Merlot.


ALC/VOL: 14%


THE VINEYARD: exposure south – south-westerly; altitude 140 mt; complex, stony structure on a substratum of clay; vine density: 6,600 plants per hectare.


HARVESTING TECHNIQUE: manual


YIELD/HA in 2017: 45hl


VINIFICATION: temperature-controlled fermentation in open tapered steel vats. The vinification of the grapes from the various plots of our vineyards takes place separately. 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.


MATURING: 12 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.

Caburnio 2016

 

Winter was mild and wet. Spring brought very little showers and budding started between the 15th and 20th of March. Summer was hot and quite dry even if interrupted by some sporadic storm. Veraison happened regularly in mid-July. Harvest was sunny for most of the time with some little showers towards the end that didn’t cause any inconvenience. The harvest of the varieties dedicated to Caburnio began the 27th of August with the Merlot to be concluded the 27th of September with the Cabernet Sauvignon.

 

Intense and bright ruby red, it has notes of strawberry jam, myrtle, wet grass, pepper, plum. Silky and lively in the mouth, it persists with juicy tannins and remarkable freshness.

 

CLASSIFICATION: IGT Toscana


VARIETIES: 55% Cabernet Sauvignon, 25% Alicante Bouschet, 20% Merlot.


ALC/VOL: 14%


THE VINEYARD: exposure south – south-westerly; altitude 140 mt; complex, stony structure on a substratum of clay; vine density: 6,600 plants per hectare.


HARVESTING TECHNIQUE: manual


YIELD/HA in 2016: 50hl


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.


MATURING: 12 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.


SUSTAINABILITY: Caburnio has obtained the V.I.V.A. Sustainable Wine Certification by the Italian Ministry for Environment. The V.I.V.A. evaluation of Monteti carbon footprint is complying with the UNI EN ISO 14064:2019.

Caburnio 2015

 

A good vintage, with a mild Winter and a normally wet Spring. The phenological stages of the vines were textbo-ok from budding to veraison. Summer was hot but not torrid, in fact, it was refreshed by some showers. The harvest of the varieties dedicated to Caburnio started the 2nd of September with the Merlot and ended on the 30th with the Cabernet Sauvignon. It was a linear harvest – with a few short storms immediately dried by good north winds – which allowed us to pick healthy grapes at a perfect stage of maturation.

 

Of a vivid and brilliant ruby red, it offers to the nose hints of jasmine, myrtle, redcurrant and mulberry, followed by notes of beeswax and delicate sweet spices. In the mouth, very coherent with the aromas, it presents itself as full, smooth and fresh with a fine tannin weave that extends into an intense finale.

 

CLASSIFICATION: IGT Toscana


VARIETIES: 50% Cabernet Sauvignon, 25% Merlot, 25% Alicante-Bouschet.


ALC/VOL: 14%


THE VINEYARD: exposure south – south-westerly; altitude 140 mt; complex, stony structure on a substratum of clay; vine density: 6,600 plants per hectare.


HARVESTING TECHNIQUE: manual


YIELD/HA in 2015: 50hl


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.


MATURING: 12 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.


CELLAR LIFE: over 15 years


SUSTAINABILITY: Caburnio has obtained the V.I.V.A. Sustainable Wine Certification by the Italian Ministry for Environment. The QR code on the back label allows the customer to access directly the wine sustainability parameters in the relevant page of the Ministry’s website. The V.I.V.A. evaluation of Caburnio carbon footprint is complying with the ISO/TS 14067:2013 Carbon Footprint of Product (CFP).

Caburnio 2014

 

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. Therefore the yeld this year was way low.

 

Of a brilliant ruby red, 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.

 

CLASSIFICATION: IGT Toscana


VARIETIES: 55% Cabernet Sauvignon, 20% Merlot, 15% Alicante-Bouschet, 5% Petit Verdot, 5% Cabernet Franc.


ALC/VOL: 13,5%


THE VINEYARD: exposure south – south-westerly; altitude 140 mt; complex, stony structure on a substratum of clay; vine density: 6,600 plants per hectare.


HARVESTING TECHNIQUE: manual


YIELD/HA in 2014: 45hl


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.


MATURING: 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.


CELLAR LIFE: over 15 years


SUSTAINABILITY: Caburnio has obtained the V.I.V.A. Sustainable Wine Certification by the Italian Ministry for Environment. The QR code on the back label allows the customer to access directly the wine sustainability parameters in the relevant page of the Ministry’s website. The V.I.V.A. evaluation of Caburnio carbon footprint is complying with the ISO/TS 14067:2013 Carbon Footprint of Product (CFP).

Caburnio 2013

 

Winter was cold and wet. Spring was rainy and with low temperatures so the vines growth was slowed down. From June on we enjoyed a warm and breezy summer, enabling good and healthy plant development throughout the vineyard. Veraison happened later than usual and we had to wait until the 9th of September to start harvesting with the Merlot. The weather was ideal for the entire harvest that ended the 3rd of October with the Cabernet Sauvignon. The selected grapes were very healthy and ripe to perfection.

 

Of a brilliant and intense ruby red, opens up with scents of red fruit, morello cherry, warm spices, hints of rose and eucalyptus. Silky and smooth, very rich and balanced, lingers in the aftertaste with fruity and mineral notes.

 

CLASSIFICATION: IGT Toscana


VARIETIES: 60% Cabernet Sauvignon, 20% Merlot, 10% Alicante-Bouschet, 5% Petit Verdot, 5% Cabernet Franc.


ALC/VOL: 13,5%


THE VINEYARD: exposure south – south-westerly; altitude 140 mt; complex, stony structure on a substratum of clay; vine density: 6,600 plants per hectare.


HARVESTING TECHNIQUE: manual


YIELD/HA in 2013: 50hl


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.


MATURING: 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.


CELLAR LIFE: over 15 years


SUSTAINABILITY: Caburnio has obtained the V.I.V.A. Sustainable Wine Certification by the Italian Ministry for Environment. The QR code on the back label allows the customer to access directly the wine sustainability parameters in the relevant page of the Ministry’s website. The V.I.V.A. evaluation of Caburnio carbon footprint is complying with the ISO/TS 14067:2013 Carbon Footprint of Product (CFP).

Caburnio 2012

 

A mild and dry winter, followed by a low-rainfall spring. e vines sprouted slightly earlier than usual. No sanitary problems during the whole season. A very hot summer led to an anticipated veraison and harvest. We started with Alicante-Bouschet on the 26th of August and concluded with Petit Verdot on 20th September. A severe selection was applied both in the eld and on the sorting tables leading to a very low yield per hectare.

 

Of a brilliant ruby red, enveloping at the nose, recalling scents of Mediterranean scrub. Sage, rosemary, red berry fruit intertwine with a precise mineral note. A fine tannins pattern sustains the final dominated by balsamic notes.

 

CLASSIFICATION: IGT Toscana


VARIETIES: 55% Cabernet Sauvignon, 20% Merlot, 15% Alicante-Bouschet, 5% Petit Verdot, 5% Cabernet Franc.


ALC/VOL: 14%


THE VINEYARD: exposure south – south-westerly; altitude 140 mt; complex, stony structure on a substratum of clay; vine density: 6,600 plants per hectare.


HARVESTING TECHNIQUE: manual.


YIELD/HA in 2012: 42hl


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 classifed separately also along all the wood maturing process, up to the moment of the blend composition.


MACERATION: up to 21 days depending on the variety. Long contact with lees to drastically reduce the use of sulphites.


MATURING: 12 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.


CELLAR LIFE: over 15 years

Caburnio 2011

 

A mild winter, followed by a low-rainfall spring. Budding, growth and veraison very linear, with no sanitary problems. From mid-August an intense heat pushed the maturation of all varieties, leading to an anticipated harvest. We started with Alicante-Bouschet on the 26th of August to close the 20th of September with Petit Verdot. Severe selection of well-matured and healthy grapes.

 

Of a brilliant ruby red, enveloping at the nose, recalling scents of Mediterranean scrub. Sage, rosemary, red berry fruit intertwine with a precise mineral note. A fine tannins pattern sustains the final dominated by balsamic notes.

 

CLASSIFICATION: IGT Toscana


VARIETIES: 50% Cabernet Sauvignon, 25% Merlot, 15% Alicante-Bouschet, 5% Petit Verdot, 5% Cabernet Franc.


ALC/VOL: 14%


THE VINEYARD: exposure south – south-westerly; altitude 140 mt; complex, stony structure on a substratum of clay; vine density: 6,600 plants per hectare.


HARVESTING TECHNIQUE: manual.


YIELD/HA in 2011: 40-43hl


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 classifed separately also along all the wood maturing process, up to the moment of the blend composition.


MACERATION: up to 21 days depending on the variety. Long contact with lees to drastically reduce the use of sulphites.


MATURING: 12 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.


CELLAR LIFE: over 15 years.

Caburnio 2010

 

With Caburnio 2010 we reached an excellent synthesis of the characteristics that the wine has shown in the last three years and which represent the aim that we pursue with this label: freshness (2009), balance (2008), typical Maremman character (2007). With its bright and decisive red colour, a succession of scents of roses and berries emerges in the nose followed by grilled pepper and mint. Full in the mouth it leads to a lingering finish sustained by good acidity, nicely completed by mature tannins.

 

Winter was mild and the vines budded regularly at the end of March. Spring brought some rain which slightly slowed vegetation. The summer was hot and dry, pushing the harvest to the beginning of September. The result of this season was a smaller yield of high quality grapes with an excellent balance of sugars, acidity and polyphenols. The first grape variety to be harvested was the Merlot, followed by the Alicante Bouschet. The Cabernet Sauvignon was harvested between the last few days of September and the beginning of October.

 

CLASSIFICATION: IGT Toscana


VARIETIES: 55% Cabernet Sauvignon, 20% Alicante Bouschet, 15% Merlot, 5% Cabernet Franc, 5% Petit Verdot


ALC/VOL: 14%


THE VINEYARD: exposure south – south-westerly; altitude 140 mt; complex, stony structure on a substratum of clay; vine density: 6,600 plants per hectare.


HARVESTING TECHNIQUE: manual.


YIELD/HA in 2010:


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 classifed separately also along all the wood maturing process, up to the moment of the blend composition.


MACERATION: up to 21 days depending on the variety. Long contact with lees to drastically reduce the use of sulphites.


MATURING: 12 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.


CELLAR LIFE: over 15 years.

Caburnio 2009

 

A climatically balanced year without too much heat in the final ripening phase. The vineyard enjoyed excellent vegetation and vigorous production. In September we harvested the Alicante and the Merlot and then we waited for the Cabernet to ripen. The grapes were good and in excellent condition, enabling us to create a very fresh version of Caburnio, in which brilliant acidity conveys tone to the good ripening and roundness of the fruit. Notes of capsicum, flint, black olives and grilled spices, along with subtle nuances of rosebuds, add complexity to a fruit represented primarily by currants and blackberries. The persistent finish refreshes the palate, leaving pleasant mineral memories behind.

 

CLASSIFICATION: IGT Toscana


VARIETIES: 65% Cabernet Sauvignon, 25% Alicante Bouschet, 10% Merlot


ALC/VOL: 13,5%


THE VINEYARD: exposure south – south-westerly; altitude 140 mt; complex, stony structure on a substratum of clay; vine density: 6,600 plants per hectare.


HARVESTING TECHNIQUE: manual.


YIELD/HA in 2009:


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 classifed separately also along all the wood maturing process, up to the moment of the blend composition.


MACERATION: up to 21 days depending on the variety. Long contact with lees to drastically reduce the use of sulphites.


MATURING: 12 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.


CELLAR LIFE: over 15 years.

Caburnio 2008

 

An excellent year. The vines enjoyed vigorous vegetation and phenological phases within the norm. The buds appeared in the second half of March, after a dry, mild winter. The spring was rainy, especially during budding. The temperatures in summer were particularly high, interrupted by occasional rainfall. The harvest was slowed down by some rain, which was soon cleared by a nice northerly wind in the last ten days of September, which brought cool air and sunshine. The harvest, which was completed on the 9th of October, made it possible for us to dedicate grapes with well-balanced sugar concentration, freshness and aromatic intensity to Caburnio. The final blend has body and smoothness that are well supported by an outstanding acid base and fine tannins, elements which convey an excellent balance to the wine.

 

CLASSIFICATION: IGT Toscana


VARIETIES: 52% Cabernet Sauvignon, 28% Alicante Bouschet, 20% Merlot


ALC/VOL: 13,5%


THE VINEYARD: exposure south – south-westerly; altitude 140 mt; complex, stony structure on a substratum of clay; vine density: 6,600 plants per hectare.


HARVESTING TECHNIQUE: manual.


YIELD/HA in 2008:


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 classifed separately also along all the wood maturing process, up to the moment of the blend composition.


MACERATION: up to 21 days depending on the variety. Long contact with lees to drastically reduce the use of sulphites.


MATURING: 12 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.


CELLAR LIFE: over 15 years.

Caburnio 2007

 

This was the perfect year in terms of meteorological trend and vine growth. The seasons progressed harmoniously and in a linear manner. September remained free from phenomena that would have spoiled the harvest, allowing us to pick the grapes at the chosen time, when they were perfectly ripe and in excellent condition, with a good balance of sugar concentration, aromatic complexity and polyphenols.
Thanks to the fact that we harvest each land parcel separately and to careful choice of the harvesting period, we succeeded in bringing ripe grapes into the cellar, also characterised by nice acidity. The final blend has body and smoothness that are well supported by an outstanding acid base and fine tannins, elements which convey an excellent balance and lingeringly persistent finish to the wine.

 

CLASSIFICATION: IGT Toscana


VARIETIES: 52% Cabernet Sauvignon, 28% Alicante Bouschet, 20% Merlot


ALC/VOL: 14%


THE VINEYARD: exposure south – south-westerly; altitude 140 mt; complex, stony structure on a substratum of clay; vine density: 6,600 plants per hectare.


HARVESTING TECHNIQUE: manual.


YIELD/HA in 2007:


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 classifed separately also along all the wood maturing process, up to the moment of the blend composition.


MACERATION: up to 21 days depending on the variety. Long contact with lees to drastically reduce the use of sulphites.


MATURING: 12 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.


CELLAR LIFE: over 15 years.

Caburnio 2006

 

A cold and quite rainy winter followed by a quite regular spring. Regular phenological phases and vigorous vegetation. The summer was hot but not stiflingly so. The harvest began on the 4th of September and continued through until the 10th of October. Being quite hot and sunny, it allowed us to harvest perfectly ripe grapes. The high sugar content of the grapes gave us wines with high alcohol content but, thanks to the fact that we harvest each land parcel separately and to careful choice of the harvesting period, we succeeded also in bringing some wines with pronounced acidity into the cellar. These made it possible for us to achieve an excellent gustative balance in the final blend, refreshing that heavy note which would have otherwise been too evident.

 

CLASSIFICATION: IGT Toscana


VARIETIES: 50% Cabernet Sauvignon, 25% Alicante Bouschet, 25% Merlot


ALC/VOL: 14%


THE VINEYARD: exposure south – south-westerly; altitude 140 mt; complex, stony structure on a substratum of clay; vine density: 6,600 plants per hectare.


HARVESTING TECHNIQUE: manual.


YIELD/HA in 2006:


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 classifed separately also along all the wood maturing process, up to the moment of the blend composition.


MACERATION: up to 21 days depending on the variety. Long contact with lees to drastically reduce the use of sulphites.


MATURING: 12 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.


CELLAR LIFE: over 15 years.

Caburnio 2005

 

A cold and rainy winter with the occasional light fall of snow. The spring was also cooler than the seasonal average and it rained. The summer was characterised by a fairly hot July and an August interrupted by some rainfall. Vegetation was vigorous and the phenological phases were within the seasonal average. The harvest was complex. The fine weather that held during the first three quarters of the harvest allowed excellent accumulation of polyphenols and sugar, guaranteeing structure and smoothness.

 

CLASSIFICATION: IGT Toscana


VARIETIES: 68% Cabernet Sauvignon, 20% Alicante Bouschet, 12% Merlot


ALC/VOL: 14%


THE VINEYARD: exposure south – south-westerly; altitude 140 mt; complex, stony structure on a substratum of clay; vine density: 6,600 plants per hectare.


HARVESTING TECHNIQUE: manual.


YIELD/HA in 2005:


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 classifed separately also along all the wood maturing process, up to the moment of the blend composition.


MACERATION: up to 21 days depending on the variety. Long contact with lees to drastically reduce the use of sulphites.


MATURING: 12 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.


CELLAR LIFE: over 15 years.

Caburnio 2004

 

A cold winter with average rainfall, followed by a cool and rainy April and May. The growth times of the vegetative activities were within the seasonal average, with the young vines showing considerable vigour. Veraison took place in mid-July, during what was a fairly average summer. The harvest went ahead according to schedule.

 

CLASSIFICATION: IGT Toscana


VARIETIES: 60% Cabernet Sauvignon, 25% Alicante Bouschet, 15% Merlot


ALC/VOL: 14%


THE VINEYARD: exposure south – south-westerly; altitude 140 mt; complex, stony structure on a substratum of clay; vine density: 6,600 plants per hectare.


HARVESTING TECHNIQUE: manual.


YIELD/HA in 2004:


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 classifed separately also along all the wood maturing process, up to the moment of the blend composition.


MACERATION: up to 21 days depending on the variety. Long contact with lees to drastically reduce the use of sulphites.


MATURING: 12 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.


CELLAR LIFE: over 15 years.

Reviews

2018

 

🍷🍷 GAMBERO ROSSO, I Vini d’Italia 2022


MEDAGLIA D’ORO, MUNDUS VINI 2023


95/100 DOCTOR WINE by Daniele Cernilli, Guida essenziale ai vini d’Italia 2024
Rubino intenso. Naso accattivante, con note fresche di frutti di bosco, ciliegia, ribes e melagrana, sentori iodati, pepe vere, liquirizia ed elicriso. Sorso dinamico, fresco e strutturato, trama tannica fitta ed elegante, invidiabile persistenza.


91/100 ★★★ GUIDA ORO VERONELLI 2024


93/100 FALSTAFF, Tasting Costa Toscana, 2023
Rubino Rosso rubino intenso con riflessi violacei. Al naso si avverte un elegante profumo di granato, ribes nero, cuoio e pepe. Palato potente con struttura acida stimolante, tannino fine, equilibrato e persistente nel retrogusto.


92/100 WINESCRITIC.COM, Raffaele Vecchione, agosto 2023
Preciso e di buona luminosità sensoriale mostra note di prugne nere, more, visciole, caramello dolce, ribes, lamponi e tante fragoline di bosco. Corpo medio, tannini rotondi ben maturi ed un finale composto e gustoso. Bevi ora.

2017

 

🍷🍷🍷 GAMBERO ROSSO, I Vini d’Italia 2022


MEDAGLIA D’ORO, CONCOURS MONDIAL DE BRUXELLES 2022


▼▼▼▼ BIBENDA


93/100 DOCTOR WINE by Daniele Cernilli, Guida essenziale ai vini d’Italia 2021
Rosso rubino intenso. Naso dai frutti rossi di bosco, noce moscata, bacche di ginepro, eucalipto, pino e pepe nero. Bella freschezza in bocca, sorso elegante, avvolgente, tannino fitto ma ben integrato, ottima persistenza con finale dal richiamo balsamico.


92/100 FALSTAFF, Tasting Costa Toscana, 2022
Rubino profondo e intenso. Naso ricco di frutti di bosco maturi, ciliegie mature, delicate sfumature di grafite che sottolineano il bouquet, con un retrogusto di pietra bagnata e confettura di mirtilli rossi. Equilibrato al palato e di grande presa, mostra un frutto chiaro, ha un arco speziato e stimolante.

2016

 

🍷🍷 GAMBERO ROSSO, I Vini d’Italia 2021
Buono anche il Caburnio’16, uvaggio di Cabernet Sauvignon, Alicante-Bouschet e Merlot: leggermente erbaceo e terroso al naso, si snoda morbido e saporito.


▼▼▼▼ BIBENDA
Rubino dai tratti violacei. naso ampio, con ricordi di mirtilli e more, legno di cedro, tabacco conciato e caffè. Gode di sano equilibrio gustativo e tannini vitali. Durevole la persistenza. Vinificazione in acciaio e sosta per un anno tra acciaio, barriques e tonneaux.


90/100 DOCTOR WINE by Daniele Cernilli, Guida essenziale ai vini d’Italia 2021
Rubino scuro e vivo. Profonde e avvolgenti sensazioni di mora, sambuco e frutta rossa in sciroppo, poi viola, macchia mediterranea, spezie nere ed effluvi balsamici. Al palato si mostra flessuoso e agile, fresco e persino succoso nella componente fruttata che scandisce il finale di bocca.


91/100★★★ I VINI DI VERONELLI 2021 – Gigi Brozzoni


93/100 FALSTAFF, Tasting Costa Toscana, Settembre 2020 – Simon Staffler
Rubino pieno leggermente granato, luminoso. Al naso è prima speziato e pepato, poi si apre su eleganti note di grafite, frutta scura. Al palato con tensione e leggera pressione, si presenta completo e avvolgente, tannini succosi e giovani, buone prospettive con sicuro potenziale di sviluppo ma già divertente.


93/100 WINESCRITIC.COM, Raffaele Vecchione, settembre 2021
Elegante e di natura sensoriale radiosa e tersa, alterna note di fragoline di bosco a sfumature di tè nero, canfora, tiglio e bacche di ginepro. Corpo pieno, tannini perfettamente maturi ed un finale disteso e preciso che mostra una piacevolezza di pochi eletti. Bevi ora.

2015

 

🍷🍷🍷 GAMBERO ROSSO, I Vini d’Italia 2020
Caburnio in its 2015 version, confirms to be a fragrant and very pleasant red wine, with well defined aromas, vivacious and dynamic in the mouth.


▼▼▼▼ BIBENDA
Violet, ruby red. Wide bouquets with scents of blueberry and blackberry, cedar wood, cured tobacco and coffe. Good balance and vital tannins. Long persistency.


GUIDA VITAE AIS 2020
Ruby red with purple glimpses. Intriguing notes of blueberry juice, raisin, eucalyptus, enriched by underwood hints, mushroom and Mediterranean scrub, on an almond paste and black pepper background. Well defined in the mouth, with good freshness and compact tannins; the alcoholic component is present but never prevails.


94/100 DOCTOR WINE by Daniele Cernilli, Guida essenziale ai vini d’Italia 2020
Intense ruby red. Generous at the nose, enveloping and intriguing, opens up with fruity notes of morello cherry and plum. Then follow notes of violet with delicate spices and aromatic herbs. In the mouth it is velvety, fresh and deep. Perfectly balanced, with a very pleasant finale.


91/100★★★ I VINI DI VERONELLI 2020 – Gigi Brozzoni


92/100 THE WINE ADVOCATE, Monica Larner, 14 gennaio 2021
The wine opens to a slightly wild bouquet with aromas of rosemary essence and Mediterranean herb that lift from plum and wild cherry. It ends with a silky, mid-weight style. Drink date 2020-26.

2014

 

🍷🍷🍷 GAMBERO ROSSO, I Vini d’Italia 2019
Lo stile dei vini, come per altro impone il clima della zona, è incentrato su forza e intensità, tanto che il loro impatto è talvolta esplosivo. Il tempo provvede però a ricamare una silhouette più sfumata e dinamica. Trova una delle sue versioni migliori il Caburnio ’14, da uve Cabernet Sauvignon, Alicante Bouschet e Merlot, mettendo in rilievo profumi freschi e fruttati e bocca sapida, di grande piacevolezza.


▼▼▼▼ BIBENDA 2019
Brilliant ruby red. Intense and rich, characterized by merry notes of wild berries, cherry, myrtle, noble vegetal hints, loam, tobacco, licorice. Freshness and a good glycerin dose, are the pass to a well orchestrated mouth with sweet tannins.


91/100 DOCTOR WINE, Guida essenziale 2019 – D. Cernilli.
Ruby, garnet red. At the nose offers notes of wild cherry, blackcurrant, blackberry, with a recall to the Mediterranean scrub fragrancies, spices and slightly balsamic hints. Clean and linear, structured, it leans on the palate with present but fine tannins. Good persistency.


91/100 WINE ENTHUSIAST, Karin O’Keefe, gennaio 2019
Made with Cabernet Sauvignon, Merlot, Alicante, Petit Verdot and Cabernet Franc, this boasts enticing aromas of dark-skinned berry, underbrush and bell pepper. The savory palate delivers black cherry, clove and white pepper alongside smooth tannins and fresh acidity. Drink through 2023.


90/100★★★ GUIDA VERONELLI 2019 – Daniel Thomases

2013

 

91/100 THE WINE ADVOCATE, 30 novembre – Monica Larner
A blend of 60% Cabernet Sauvignon, 20% Merlot, 10% Alicante Bouschet, 5% Petit Verdot and 5% Cabernet Franc, the 2013 Caburnio is a dark and compelling expression from the Tuscan Coast. The bouquet is vertical and bright with nicely delineated tones of candied cherry, kirsch or crème de cassis. The wine shows distictive elegance, and that comes through very nicely in this balanced vintage. This is an excellent value option.


91/100 FALSTAFF, Ottobre 2017 – Othmar Kiem.
Shiny ruby red, with pleasant notes of cassis, blackberries, and undergrowth. Very enveloping and round in the palate, shows beautiful and mature berries, opens up with clean tannins, sweet and fine fruity notes in the finale.


🍷🍷 GAMBERO ROSSO, I Vini d’Italia 2018.
Today the estate is on the forefront of environmental sustainability (…). Caburnio is fragrant and has a great drinkability.


90/100 DOCTOR WINE, Guida essenziale 2018 – D. Cernilli.
Ruby, almost garnet red. Tones of dark fruit, morello cherry, blackberry, sour orange, cardamom, flint. Elegant and progressive at the palate, sapid, with good freshness and slightly balsamic. Joung but well tamed tannins.


▼▼▼▼ BIBENDA 2018
Adamant ruby red. It recalls Mediterrenan bushes, topsoil, pot pourri, grafite, morello cherry, cherry and balsamic hints. A phenolic flow well settled onto a gentle structure, long and tasty.


91/100 WINE ENTHUSIAST, Karin O’Keefe, maggio 2018
Made with 60% Cabernet Sauvignon, 20% Merlot, 10% Alicante, 5% Petit Verdot and 5% Cabernet Franc, this opens with savory aromas of black-skinned berry, Mediterranean scrub and a whiff of bell pepper. The juicy palate delivers cassis, Marasca cherry and a touch of tangerine zest alongside polished tannins. Drink Through 2022.

2012

 

91/100 FALSTAFF, Ottobre 2016 – Othmar Kiem.
Shiny ruby red, with garnet glares. Opens up at the nose with immediacy, notes of cherry and fleshy rose leaves. Round and smooth at the palate, shows fine notes of cassis and clean tannins, with a beautiful fresh ending.


92/100 GUIDA VERONELLI 2017 – Daniel Thomases


🍷🍷 GAMBERO ROSSO, I Vini d’Italia 2017


▼▼▼▼ BIBENDA 2017
Clean ruby red softening on the borders, presents an intense bouquet of black cherries, morello cherry jam, resin, toasted pine nuts, carob, chinotto, dry red flowers, alchermes and a good hint of vegetal notes. Full bodied, a good rhythmical tannin structure and a vigorous acidity in a long, fruity and balsamic ending.


91/100 DOCTOR WINE, Guida Essenziale ai Vini d’Italia 2017
Blend of cabernet sauvignon 50%, merlot 25%, alicante-bouchet 15%, cabernet franc and petit verdot. Dark ruby red. Good nose, intense between floral and fruity notes, rose and cherry, and pyrazinic hints. Spicy and slightly balsamic. Mouth intense, full, tasty, vibrant for the still young tannins. Good ending.

2011

 

JANCIS ROBINSON, novembre 2016, jancisrobinson.com


92/100 WINE ENTHUSIAST MAGAZINE, K. O’Keefe, August 2015.
Supple and structured, this delicious red offers scents of Mediterranean scrub, mint, blue flowers and ripe berries. Made with 55% Cabernet Sauvignon, 25% Merlot and 20% Alicante, the juicy palate delivers Morello cherry, cassis, mocha and wild aromatic herb notes. Supple tannins carry the savory flavors. Enjoy through 2016.


91/100 FALSTAFF, Othmar Kiem, N.06 Sett-Ott 2015.
Splendente rubino con riflessi violetti. Ben definito e intenso al naso, con note di ciliegie mature, more e sullo sfondo una leggera nota di pepe. Al palato molto scorrevole e rotondo con bei frutti maturi, si apre con tannini ben definiti e nel finale offre la dolcezza del frutto.


89/100 VINOUS – Antonio Galloni, October 2015.
The 2011 Caburnio offers an unusual level of freshness and vibrancy for the year. A wine of aromatic lift and finesse, the Caburnio graces the palate with a bevy of sweet floral notes, silky tannins, red berry fruit and cinnamon. Drink this perfumed gracious Maremma red over the next few years. The blend is 50% Cabernet Sauvignon, 25% Merlot, 15% Alicante-Bouschet, 5% Cabernet Franc and 5% Petit Verdot. Drinking window 2015-2021.


16.5/20 I VINI D’ITALIA, GUIDE DE L’ESPRESSO 2016.
Al naso fresco, un po’ chiuso, dalla piacevole scia speziata; più definito e intenso al gusto: emergono il frutto (ribes) e un’apprezzabile armonia d’insieme.


🍷🍷 GAMBERO ROSSO, I Vini d’Italia 2016


▼▼▼▼ BIBENDA 2016
Rubino splendente. Stilla nobili profumi di frutti selvatici, tabacco mentolato, rosmarino e accenni di cuoio. Bocca equilibrata, con precisa tessitura tannica e lauta morbidezza, esaltata da chiusura rispondente.


89/100 I VINI DI VERONELLI 2016

2010

 

89/100 VINOUS, A. Galloni, Settembre 2014
The 2010 Caburnio is one of the best Maremma wines in its price range. A blend of Cabernet Sauvignon, Alicante Bouschet and Merlot, the 2010 is warm, supple and resonant from start to finish. Mocha, espresso, plums, sweet spices and savory herbs bristle on the palate in this very pretty, entry-level wine from Monteti. Drinking window: 2014-2020.


89/100 WINE SPECTATOR, February 2014
An aromatic version, with flavors of flowers, black currant, raspberry and briar backed by burly tannins. On the wild side, showing personality and length. Should pair well with grilled lamb. Cabernet Sauvignon, Alicante Bouschet, Merlot, Cabernet Franc and Petit Verdot. Best from 2015 through 2021.

2009

 

91/100 THE WINE ADVOCATE DI ROBERT PARKER, Agosto 2013, M. Larner.
The 2009 Caburnio (65% Cabernet Sauvignon, 25% Alicante Bouschet and 10% Merlot) is a full and generous wine with layers of red cherry, light spice and leather that are delivered in quick succession. Sharp freshness cuts to the back of the palate and gives this wine an incredibly vibrant feel. The menthol reinforces those sensations and peppermint-like tones also present here. At this price, this is an unbelievable steal. Anticipated maturity: 2015-2022.


89/100 VINOUS – ANTONIO GALLONI, August 2013
The 2009 Caburnio comes across as a bit slender in this vintage, with less of the opulence of the very best years, when it has challenged some of the region’s higher priced bottlings. A solid second wine, the 2009 shows good depth and balance, although some slightly green, herbal notes are a bit of a distraction.


90/100 ★★★ GUIDA VERONELLI 2013


▼▼▼ AIS – GUIDA DUEMILAVINI

2008

 

91/100 WINE SPECTATOR Ottobre 2012, B. Sanderson.
Marked by sweet black cherry flavors, this red also evokes cedar, lead pencil and floral notes. Fresh and firm, with fine balance and a lingering aftertaste. Cabernet Sauvignon, Alicante and Merlot. Best from 2013 through 2022.


92/100 THE WINE ADVOCATE DI ROBERT PARKER, Giugno 2012, A. Galloni
The 2008 Caburnio is one of the very best wines from Tuscany in its price range. Espresso, mocha, sweet grilled herbs and plums wrap around the palate in this deep, inviting wine. Hints of licorice, crushed flowers, tobacco and new leather add complexity on the striking, nuanced finish. Caburnio is 55% Cabernet Sauvignon, 25% Alicante-Bouschet and 20% Merlot aged partly in oak and partly in steel. Anticipated maturity: 2012-2018.


89/100 FALSTAFF, June 2011


90/100 ★★★ GUIDA VERONELLI


15/20 I VINI D’ITALIA – GUIDE DE L’ESPRESSO
This year the winery presents both the wines: next to the always reliable Caburnio there is the real jewel, Monteti, a red Bordeaux-style wine, full bodied and very fascinating; made with a modern concept but without the common characteristics that make similar all the wines of the same typology.


▼▼▼ AIS – GUIDA DUEMILAVINI
An intense ruby colour invites to taste the wine. Perfumes of mature fruit, blackberry and plum. A high acidity gives the wine a freshness that is balanced with the alcohol and young tannins. Good persistence. The wine is aged separately before the final blend, half of the varieties age in stainless steel vats, and the other half age in two years old oak barrels and tonneaux.

2007

 

Medaglia d’Oro – 2012 CINCINNATI INTERNATIONAL WINE FESTIVAL
www.winefestival.com


91/100 THE WINE ADVOCATE di ROBERT PARKER N. 196, Agosto 2011, A. Galloni
Tenuta Monteti’s Caburnio is one of the best value in Italian wine today, and the 2007 is another strong effort. Sweet roasted coffee beans, mocha, grilled herbs and dark red fruit are woven in a gorgious fabric of considerable elegance. The Caburnio possesses striking mid-palate presence and a long, harmonious finish. Caburnio is 52% Cabernet Sauvignon, 28% Alicante Bouschet and 20% Merlot aged in equal part steel and French oak, most of it neutral. Anticipated maturity: 2012-2019.


92/100 WINE SPECTATOR INSIDER Vol. 7, No. 10, Marzo 2011, B. Sanderson
Fresh and focused flavors of black cherry, black currant and herbs that border on jammy, but never cross the line. Supple and smooth, offering ripe tannins and bright acidity for structure, with excellent length. Cabernet Sauvignon, Alicante and Merlot. Best from 2012 through 2024.


91/100 WINE ENTHUSIAST MAGAZINE, February 2012


88/100 FALSTAFF


★★ GUIDA VERONELLI


15,5/20 15,5/20 I VINI D’ITALIA – GUIDE DE L’ESPRESSO
This year the winery presents both the wines: next to the always reliable Caburnio there is the real jewel, Monteti, a red Bordeaux-style wine, full bodied and very fascinating; made with a modern concept but without the common characteristics that make similar all the wines of the same typology.


▼▼▼▼ AIS – GUIDA DUEMILAVINI
An intense ruby colour invites to taste the wine. Perfumes of mature fruit, blackberry and plum. A high acidity gives the wine a freshness that is balanced with the alcohol and young tannins. Good persistence. The wine is aged separately before the final blend, half of the varieties age in stainless steel vats, and the other half age in two years old oak barrels and tonneaux.

2006

 

90/100 THE WINE ADVOCATE di ROBERT PARKER N. 190, Agosto 2010, A. Galloni.
The 2006 Caburnio is a big, boisterous wine that captures the essence of this important Tuscan vintage. Blackberries, grilled herbs, spices, menthol and cassis are some of the nuances that come together in the glass with tons of Maremma character. This is a fabulous wine for the money. Anticipated maturity: 2010-2016. Tenuta Monteti is doing some very interesting things in Maremma. The entry-level Caburnio, a French oak-aged blend of Cabernet Sauvignon, Merlot and Alicante Bouschet, expresses plenty of the signature house style.


90/100 WINE ENTHUSIAST MAGAZINE, Febbraio 2012


▼▼▼▼ DECANTER


91/100 FALSTAFF


▼▼▼▼ I VINI D’ITALIA – GUIDE DE L’ESPRESSO


▼▼▼▼▼ AIS – GUIDA DUEMILAVINI


★★ GUIDA VERONELLI

2005

 

89/100 THE WINE ADVOCATE di ROBERT PARKER N. 190, Agosto 2010, A. Galloni.
The 2005 Caburnio reveals a brighter shade of red fruit and higher-toned aromatics than the decidedly virile 2006. Red raspberries, flowers, minerals, scorched earth and spices emerge on a mid-weight frame. In keeping with the style of the vintage the tannins are a touch firm, but that is a relatively small critique for a wine at this price point. This, too, is another fabulous effort. Anticipated maturity: 2010-2013. Tenuta Monteti is doing some very interesting things in Maremma. The entrylevel Caburnio, a French oak-aged blend of Cabernet Sauvignon, Merlot and Alicante Bouschet, expresses plenty of the signature house style.


90/100 WINE ENTHUSIAST MAGAZINE, February 2012


▼▼▼ GAMBERO ROSSO
Caburnio 2005 has a delicious freshness and drinkability, a blend made with cabernet sauvignon, merlot and alicante.


▼▼▼▼ I VINI D’ITALIA – GUIDE DE L’ESPRESSO
Only recently come onto the maremman wine scene, Tenuta Monteti has quickly managed to create a big attention around itself with two wines, very convincing thanks to the vigour and balance that characterize them. Although their young age, a particular and strong structure appears, which with aging will create unusual wines.


▼▼▼▼▼ AIS – GUIDA DUEMILAVINI


★ GUIDA VERONELLI

2004

 

90/100 THE WINE ADVOCATE di ROBERT PARKER N. 190, Agosto 2010
The 2004 Caburnio is fairly forward and evolved (in a positive sense) in its dark red fruit, tobacco, licorice, chocolate, spices and dried flowers. This is a beautiful wine for readers who want to enjoy a Tuscan red with a little bit of bottle age. The balance here is impeccable. Anticipated maturity: 2010-2012. Tenuta Monteti is doing some very interesting things in Maremma. The entry-level Caburnio, a French oak-aged blend of Cabernet Sauvignon, Merlot and Alicante Bouschet, expresses plenty of the signature house style.


★★★ RECOMMENDED – DECANTER APRILE 2007


90/100 FALSTAFF


90/100 FALSTAFF MAGAZINE, Oktober 2006, “Neue Stars Aus der Maremma”, Othmar Kiem
A deep rich ruby violet colour, the bouquet presents itself initially with slightly smoky notes, a bit of tar and then an abundance of black currants. The approach to the palate is juicy, opening up then with wonderful firmly structured tannins, deeply profound. A long finish.


▼▼▼ GAMBERO ROSSO
Extraordinary debut for Paolo Baratta’s winery, which has a 25 hectare vineyard. The Monteti 2004, a blend of Cabernet Sauvignon, Petit Verdot, Cabernet Franc with a small part of Alicante and Merlot, reached the final stage of the three glasses competition, proving to be a complex and very fascinating wine. Caburnio 2004 is a very pleasant wine to drink, a blend of Cabernet Sauvignon, Alicante and Merlot.


89/100 BIBENDA n°21, Agosto-Settembre 2006
Very powerful, deep impenetrabile inky colour. Perfumes are driven by a forceful impact of wild berries and violets and evolves into vanilla, chocolate, coffee and sweet tobacco. Silky, slightly hot and fully flavoured. Fruity and smoky in the finish.
The Caburnio of Tenuta Monteti capable of demonstrating in merely one tasting all the charm of the enchanting land of Capalbio.


86/100 GUIDA VERONELLI 2007

Monteti e TM Rosé