MONTEVERRO
Monteverro 2010, Wine Advocate by Robert Parker
Rating: 96 von 100

The flagship estate wine, 2010 Monteverro, is absolutely stunning. The blend is Cabernet Sauvignon (45%), Cabernet Franc, Merlot and Petit Verdot. Vineyards are located on a soft incline at the foot of Capalbio facing the glimmering Tyrrhenian Sea. The enormity of this wine cannot be exaggerated: Dark fruit, chocolate and spice make for a rich and opulent first impression. The excellence of the 2010 vintage is on full display thanks to the integrity of the fruit, the supple richness of the mouthfeel and the tangy sweetness of the finish. Monteverro is a relatively new estate that shows enormous promise.

Monteverro 2015, Wine Advocate by Robert Parker
Rating: 96

The 2015 Monteverro comes out with gangbuster intensity and richness, keeping the wine very much in line with our expectations of this profound and exuberant vintage. I tasted bottle number 3,505 of 17,821 made. The estate's flagship wine is composed of 40% Cabernet Sauvignon, 35% Cabernet Franc, 15% Merlot and 10% Petit Verdot all aged in oak (with 80% new barrique) for two years. This wine is lavishly layered with dark fruit, dried cherry, tar, smoke and exotic spice. Those aromas just jump right out at you, never letting up in intensity or complexity.

Monteverro 2015, Weinwisser
Rating: 19 von 20 Punkten

Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot. Sattes Purpur. Intensives Bouquet; man spürt deutlich die Cabernets im Blend. Im zweiten Ansatz, Kirschen und Kräuter, eine wunderschöne Röstung zeigend. Im Gaumen dicht, fleischig, kompakt, die Textur noch körnig und sanft aufrauend; zeigt viel Aromendruck, eine grossartige Tiefe und mit einem sagenhaften Powefinale ausgestattet. Das wird der beste Monteverro und vielleicht auch - von der Vision her - der Typischste. Er hat die Kraft vom 2010er und die Eleganz vom 2013er. Ein Maremma- premier Grand Cru; also finesse und Power.

Monteverro 2015, James Suckling
Rating: 97 von 100 Punkten

Wow. The nose here is alive with oyster shell, iodine, crushed stones, lavender, freshly picked blackcurrants, licorice and dried sage and thyme. Full-bodied and very deeply flavored, but the tannins are beautifully polished and dialed-in. The juxtaposition between sweet and sour flavors and umami nuances is enough to take anyone’s breath away. Delicious now, but better in 2024.