Montarone

Around the middle of 1800 a nobleman of our lands married a girl from Tuscany and in his honor wanted to plant the vines that he brought from her countries. The wine made from those vines turned out so good that in a short time the farmers spread vine stocks of these vines throughout our area. After careful research, the grapes used for this wine were detected to be Cabernet Sauvignon and Sangiovese. The nobleman of that time made ​​a very good blend still actual and valid and that Villa Puri strengthens and refines it by adding a small amount of Merlot.

Montarone


Tasting Notes

Description: garnet red colour with good intensity, very intense aromas of red fruit, blackberries, raspberries, with hints of spice and black pepper and cloves. In the mouth, good acidity, and a feeling of softness provided by tannins, and a remarkable persistence of flavour.
Vineyards: hills overlooking Lake Bolsena, facing south southwest. Altitude from 350 mt. to 450 mt. above sea level.
Type of soil: on mid hill, sloping down to the lake, volcanic, rich of skeletons tending to the dissolution and slowly absorbable potassium.
Grape variety: two clones of Sangiovese, Cabernet Sauvignon and a small amount of Merlot.
Harvest: manual and differentiated according to the degree of maturation of the different varieties, in order to obtain more harmonious musts.
Winemaking: cold maceration of grape's peels inside the musts for about three weeks pumping the wine over the cap three times a day and at least three "saignée" during last days.
Alcoholic fermentation: inside stainless steel at a temperature of 22°.
Alcoholic strength: 13.5% according to the seasonal weather pattern.
Food matching: pasta with beans and mussels.
Bottiglia: 0,750 lt. and 0,375 lt.