Wine is recommended to serve with grilled meat, aged cheeses.
Rich spicy bouquet with notes of violets, blackberries, cherries, licorice, cinnamon, chocolate and tobacco.Complex and structured wine with excellent tannins, good acidity and perfectly integrated oak notes
History of wine
Harvesting begins in late September and early October with Merlot. Then the vines are removed from the Cabernet Sauvignon and, at the end, Aglianico. Fermentation takes place under strict control. At the initial stage, a long 20-day maceration on the skin is performed, and then-fermentation for 20 days with regular pressing of the wort. After that, the wine is placed in 225-liter French oak barriques, where it is aged for 10-12 months, which gives the wine a special refinement and balanced maturity. The potential for storage and development of wine in a bottle is 10-15 years.
Monteverano farm appeared as a result of a bold experiment of a group of friends United by a love of wine, namely, the legendary wines of Bordeaux at that time. The base for the creation of the winery was an old farm, once owned by the Bourbons and purchased in the 40s. In 1985, about two hectares of land was allocated for the planting of Aglianico Taurasi, Cabernet Sauvignon and Merlot grapes. And in 1991, the first bottles of wine made from Cabernet Sauvignon (70%) and Aglianico (30%) were released. They were intended only for a narrow circle of friends. But, to everyone's surprise, the wine exceeded all expectations. Then old friends Silvia Imparato and Ricardo Cotarella, who were at the head of the company, as a result of experiments found the ideal blend formula: Cabernet Sauvignon (60%), Merlot (30%) and Aglianico Taurasi (10%). Since that time, "Montevetrano" has been leading the ratings.