Storia
Creation in 1975
Neil and Maria Empson created Monte Antico in 1975 with their longtime friend Franco Bernabei, presenting the project as a tribute to Tuscany. The original concept placed Sangiovese at the center, with Merlot and Cabernet Sauvignon used to complete the composition. The name Monte Antico means “ancient mountain” in Italian.
Bernabei became the project’s winemaker and worked with the Empsons on its style. Neil Empson is also credited as co-winemaker for the red Monte Antico and Supremus.
Supremus
Neil and Maria Empson launched Supremus in 2009. Described as the outcome of three decades of research and experience, it introduced a more selective expression based on fruit from historic vineyards between Monteriggioni and Castellina in Chianti. The project uses six hectares with southwest exposure and selects its preferred lots during vinification.
Fiftieth anniversary and Monte Antico Bianco
The flagship Monte Antico red reached its fiftieth anniversary in 2025. The anniversary also provided the occasion to introduce Monte Antico Bianco. The white project followed a lengthy period of consideration and experimentation with chief winemaker Franco Bernabei. It was conceived to translate the red’s intended drinkability, freshness and affordability into a white based on Malvasia, Vermentino and Trebbiano from areas close to the Tuscan coast.
Terroir
Tuscan sourcing
Monte Antico works with fruit from several parts of Tuscany rather than a single contiguous estate. The principal red draws on Maremma, Colline Pisane—particularly Alta Valdera—and Colli Fiorentini. Its source vineyards encompass markedly different elevations and soil types: compact, very finely textured limestone at approximately 396–457 m; rocky, clay-and-limestone galestro at about 396 m; and clay-rich, siliceous and calcareous soils at approximately 250–302 m. This geological range underpins the project’s pursuit of consistency across different Tuscan origins.
Historic sites in Chianti Classico
Supremus comes from six hectares of historic vineyards in the heart of Chianti Classico, between Monteriggioni and Castellina in Chianti. The vineyards have southwest exposure. Their soils combine calcareous earth, sandstone, silt, clay and marine sediments, resulting in mineral-rich ground.
Coastal sources for the white varieties
The white varieties come from production areas close to the Tuscan coast. Vermentino’s coastal origin is used to provide salinity, while Malvasia contributes aromatic character and Trebbiano supplies acidity and structural balance.
Vinificazione
Supremus’s six hectares are undergoing a transition toward certified sustainable viticulture under Integrated Pest Management principles. From the 2022 vintage, the wine’s back label carries a bee symbol representing this ecological commitment.
Fruit for the principal red is harvested at peak ripeness, with the finest grapes selected for production. The white varieties are picked between August and September once fully ripe, with the aim of preserving their natural fruit expression.
Monte Antico Bianco carries Equalitas and vegan-friendly certifications.
Red-wine production
The red wines ferment in stainless-steel tanks at 25 °C. Fermentation is followed by 15–20 days of skin maceration and a seven-day malolactic fermentation.
Monte Antico matures for one year in oak, divided between 80% Slavonian casks and 20% French barriques. Approximately 10–20% of the oak is new; the remainder is second-use. The wine then receives 12 months of bottle maturation.
For Supremus, the preferred lots of Sangiovese, Merlot and Cabernet Sauvignon are selected during vinification. After blending, the wine matures for 14 months in barriques, principally made from Allier oak, with 70% new barrels. It then rests in bottle for six months before release.
White-wine production
The fully ripe white grapes are gently pressed. Most of the must ferments at low temperature in stainless-steel vats to retain freshness and varietal character. Ten percent ferments for 90 days in medium-toast, 500 L French-oak vessels. After fermentation, the components are blended and given several weeks to stabilize, rest and settle.
Filosofia
Monte Antico was conceived as Neil and Maria Empson’s tribute to Tuscany and as a Sangiovese-centered interpretation of the region. Merlot and Cabernet Sauvignon play complementary roles, adding color, texture, structure and aromatic breadth without displacing Sangiovese as the central variety.
The principal red is intended to combine accessibility, food compatibility and value with consistent quality. Its broad Tuscan sourcing brings together fruit from different elevations, geological settings and growing areas.
Supremus represents the project’s more selective and age-oriented expression. Preferred lots are chosen during vinification from historic vineyard sites, with complexity, harmony, finesse and development in bottle as the stated goals.
Monte Antico Bianco extends the principles of drinkability, freshness and affordability to white wine. Malvasia, Vermentino and Trebbiano were selected after experimentation for their complementary aromatic character, salinity, acidity and structure.
Environmental responsibility is expressed through the Supremus vineyards’ transition toward certified sustainable viticulture and Integrated Pest Management, as well as through the Equalitas and vegan-friendly certifications carried by Monte Antico Bianco.
Commercial relationships are guided by an emphasis on quality, reliability, efficiency, shared professional values and durable partnerships.