Chi è
Montauto is a winery in Tuscany, Italy.
History, winemaking, wines and news for this producer are being prepared. Meanwhile, visit the official website.
Terroir
The vineyards represented in the estate’s technical documentation lie in inland Maremma, in the southern part of Grosseto province. They are positioned at approximately 200 m above sea level and 10 km from the coast.
The soils are predominantly clay-based. The Pinot Nero and Bianco di Pitigliano vineyards are described as particularly rich in quartz, while the Sangiovese used for Metodo Classico comes from soil with a substantial skeletal component. Pronounced temperature differences between day and night are a recurring feature of the growing environment.
Vinificazione
The Pinot Nero and white-blend vineyards are managed organically. Vineyard protection is limited to copper and sulfur treatments, while stable manure is used for fertilization.
Harvesting is manual and includes selection of the grapes. Pinot Nero and the varieties used for Bianco di Pitigliano are placed in 18 kg crates; the Sangiovese destined for Metodo Classico is placed in 20 kg crates. Harvest work is scheduled in the early morning for Pinot Nero and the white blend so that the fruit reaches the cellar at a low temperature. Pinot Nero is harvested in the final ten days of August, the Sangiovese for Metodo Classico after the first week of September, and the Bianco di Pitigliano varieties in the final ten days of September.
Canopy architecture is adapted to the fruit: the Pinot Nero vineyard uses a high spurred cordon to shade the bunches and protect their aromatic qualities.
Grapes are selected and harvested by hand. For Pinot Nero and Bianco di Pitigliano, the harvested fruit spends one night in refrigerated storage before pressing, helping preserve aromas and limit oxidation. Gentle pressing is employed for the white blend and the Metodo Classico base; the latter is pressed to a yield of 50%.
The documented cellar work combines temperature management with vessels appropriate to each lot. The white blend is settled for 36–48 hours and fermented without skin contact in stainless steel at a controlled 16°C. Pinot Nero ferments in wooden vats. Metodo Classico undergoes a cold-managed fermentation and then remains on its lees for 36 months.
All energy used during the documented production processes comes from renewable sources.