Monteverro is a winery located at the extreme southern edge of Tuscany, where the rolling hills of the Chianti landscape drop down to the sea. It is a place where, as the saying goes, the Etruscans could just as well have planted vineyards. The reality, of course, is that this is a land steeped in the traditions of Italian viticulture. There’s not just a focus on smart farming (or what the people at Monteverro prefer calling, with good reason, Mediterranean viticulture). It’s happening in a context where both science and story can be trusted.

History
Monteverro was founded in the early 2000s by Georg Weber. He is a young German entrepreneur who fell in love with the Tuscan Maremma region. He was just 27 when he bought the land not far from Capalbio, a medieval town near the Tyrrhenian Sea. His goal was to make world-class wine in a place that was still pretty unknown to most wine lovers. He traveled widely, learned from top wine regions like Napa Valley, and brought that knowledge to Tuscany. In 2004 the first vines were planted and the debut vintage was 2008.
Today, Monteverro is known for its careful approach and its focus on quality over quantity.

The vineyards
The Estate Monteverro covers about 60 hectares. Just a little over half (32 hectares) of that area is planted with vines. The rest of the land consists of olive trees, wild Mediterranean plants, and a natural lake, part of the estate's commitment to keeping the land healthy and full of life. The vineyards lie on three hills, and the sea is only five kilometers away. The main part of the Estate, inhabited by the Winery, is on the hill to the right just before the road winds back down to the coast. In fact, the road winds up and back down several times on its way to and from the sea. Most of the area between the hills and the sea is taken up by the Estate's natural lake with the kind of olive and wild plants that are part of nature preserves.

Terroir

Monteverro’s terroir is shaped by its location and its soils. Being close to the Tyrrhenian Sea means that the vineyards have abundant sunlight, while also receiving cool breezes that keep the grapes from overheating and keep them cool at sundown. The red clay and rocky soils are rich in minerals and drain well, which is important for keeping the healthy vines that are necessary for producing great wine. Above the vineyards, the land is covered in Mediterranean scrub, lots of herbs, like rosemary, thyme, and lavender, to name just a few.

This biodiversity is not just an environmental nicety; it is crucial for keeping the vines healthy (the cure for grapevine maladies is better than 100% organic). And we all know that a healthy vine is a necessary precondition for great wine. Moreover, the more complex the environment and the better the health of the vines, the greater the complexity of the wine, a condition that our winemaker really likes.

The Grapes Used

Monteverro is most famous for its blends in the Bordeaux style. The lead grapes are Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot. These choices were made, in part, because the grapes' varieties suit the climate and the soils of the estate. But they were also made because, well, Weber wanted to grow some serious grapes that could stand with wines from anywhere. Along with these key varieties, the estate has also planted some Syrah and some Grenache, and it grows Chardonnay for the estate's fresh, lively white wines. All the grapes are still picked by hand.

Way of Winemaking

Winemaking at Monteverro is a combination of tradition and cutting-edge technology. Grapes are handpicked and sorted before being moved to the winery with the help of gravity, much gentler than pumps and better for the delicate fruit. Small batches ferment in a variety of vessels that suit the aesthetic and construction of the corresponding wine. In this case, concrete eggs were used. Six months later, fermentation is complete. The wines are then aged for an additional 18 to 24 months in French oak barrels. Again, using no more manipulation than necessary to coax out the distinct character of the wines.

3 Fun Facts
- The name "Monteverro" comes from "verro," the local word for wild boar, which roam the hills and forests around the estate. The wild boar is a symbol of the region and is featured on the winery's labels.

- Monteverro's vineyards are so close to the sea that you can see the water from the vines. The constant sea breeze is a key part of the estate's microclimate.

- Many of the wildlife species found on the estate call the area home thanks to its commitment to biodiversity and leaving much of the land uncultivated.