MONTEVERRO


    The house flagship wine is the finest expression of the Capalbio terroir; this cuvée of Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdot combines the best locations of our winery. Uncompromising quality control begins in the vineyard with patient care of the vines, rigorous selection during the harvest, and meticulous attention to the terroir during cuveéing. Careful work in the cellar enhances Nature’s gifts. Production quantities are naturally limited; Monteverro’s velvety texture, distinctive complexity, and striking, multi-faceted bouquet are the result of each individual phase of the production process.

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    TINATA


    Sensuality and Mediterranean aromas are what define this elegant cuvée of Syrah and Grenache that combines complexity and crispness. The grapes grow around a hundred yearold cork oak on one of our best slopes, bordering a stretch of typical Mediterranean maquis, which gives the wine its characteristic aromas of lavender, rosemary and thyme. Syrah gives this wine its spicy character and full-bodied structure, Grenache its crispness, elegance and engaging fruity note.

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    MONTEVERRO CHARDONNAY


    This type of vine poses a challenge in Tuscany – although the sea breeze, cool nights, and soil structure make it possible to produce this single varietal white wine in a select few locations. Its crispness and elegant texture are similar to the great examples of Burgundy; it owes its complex aroma to careful work in the vineyard and aging in both barriques and concrete. A unique Chardonnay from the Tuscan coast, produced in very limited quantities.

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    TERRA DI MONTEVERRO


    A classic cuvée of internationally renowned grape varieties, kissed by the Tuscan sun. The term “second wine” would not do justice to Terra di Monteverro, although it shares its composition with Monteverro, its more famous big brother: it’s associated with Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdot, which age 18 months in French oak casks. A distinctly harmonious wine that combines structure and intensity, a reflection of the fascinating terroir and the character of the region.

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    VERRUZZO


    Primarily blended with classic Bordeaux grapes, our Verruzzo – which means small wild boar – is clearly part of the Monteverro and Terra di Monteverro family and shares the same genes. The power and structure of the Cabernet Sauvignon, the aromatics of the Cabernet Franc, the strength of the Syrah and the softness of the Merlot all merge in a red wine full of aromas, Mediterranean character and elegance.

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    VERMENTINO


    Vermentino is the white vine variety par excellence of the Tuscan coast, it is used to make fresh, fruity white wines with fine minerality, and with the fragrance of summer grasses and blossoms, quince and pear. For us, our Vermentino, aged exclusively in steel, is an expression of Italy’s joie de vivre - a light, delicate white wine, particularly well suited as an apéritif or to accompany seafood.

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    GRAPPA & GRAPPA RISERVA


    Monteverro grappa is produced from Merlot, Cabernet Sauvignon, and Cabernet Franc grapes grown on our estate. The fresh pomace is gently pressed, then delivered to the distillery within 24 hours, where it is distilled following the traditional single-batch pot still method. The master distiller selects only the “heart,” the essence that displays the most refined aromas. The result of this ancient process is a beautifully-rounded grappa with a rich, multi-layered bouquet of grape pomace, pungent herbs, and spring flowers. Our grappa riserva is aged for 3 years in Monteverro barrels that confers elegance, harmony and complexity.

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    Extra virgin olive oil


    The olives for our extravirgin olive oil are grown in our own olive grove in the midst of Monteverro vineyards; its trees, many of which are centuries-old, bear the classic olive varieties of Tuscany: Frantoio, Leccino, Moraiolo, and Pendolino. Every operation throughout the year is carried out by hand, including the harvest, in order to preserve intact the olives’ high quality and freshness. As soon as the olives are picked, they are brought to the local press house, where they are pressed at a constant temperature under 27o C. This traditional process ensures an olive oil of top quality, distinctive for its freshness and aromatic qualities.

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