Monte Antico Toscana IGT

italian market only

It was the early 70s when Neil Empson, father of this wine, was sitting at the table with other Tuscan producers and had the idea of coining the term “supertuscan”. With this word, we identify red wines produced in Tuscany that do not, on purpose, respect the traditional rules of preparation of the region, but use other types of grapes, especially cabernet sauvignon, in addition to or instead of the traditional Sangiovese and therefore not they can be classified as DOCG products. With the help of master winemaker Franco Bernabei, they made a wine using
Sangiovese, Merlot and Cabernet Sauvignon. The grapes used for the wines come from about 200 hectares (500
acres) under vine in Maremma, Colline Pisane and Colli Fiorentini, as well as a few areas in Chianti.


Most recent awards

  • 2015 | James Suckling90/100
  • 2013 | Wine Spectator88/100
Grape Varieties:

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

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

15-20 days

Type of yeast:

Selected

Fermentation temperature:

25 °C (77 °F)

Length of maceration:

15-20 days

Malolactic fermentation:

Yes

Aging containers:

Oak

Container size:

Barrels, barrique

Container age:

At least 10-20% of the French barrique is new, while the rest is second use. Slavonian barrels are 5-6 years old.

Type of oak:

80% Slavonian barrels, 20% barrique

Aging in bottle:

1 year

Closure:

Natural Cork/Screwcap

Vineyard location:

Maremma, Colline Pisane, Colli Fiorentini, Chianti

Soil composition:

Calcareous clay, galestro

Vine training:

Guyot

Altitude:

820-1,500 feet above sea level

Yield:

60hL per hectare

Total yearly production (in bottles):

1,200,000

Tasting notes:

A Tuscan classic! Deep ruby red with garnet reflections, it boasts elegant aromas of leather, black cherry, licorice and plum. The palate is medium to full-bodied with flavors of ripe red fruit, goût de terroir, and subtle notes of vanilla and violet; silk texture with soft tannins, a firm backbone, the perfect integration between acidity and fruit, and a pleasant finish.

Serving temperature:

Best at 16-18 °C (60.8-64.4 °F).

Food pairings:

Wonderful with pasta, risotto, structured dishes, meat and cheese; extremely versatile and food-friendly.

Alcohol:

Alcohol cont. 13% by volume; dry extract: 29.5 g/l; total acidity: 5.80 g/l; residual sugar: 2.85 g/l; pH: 3.36

Winemaker:

Franco Bernabei and Neil Empson

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