Wine Advisor
Montevertine, Montevertine Toscana IGT 2014
View analysis
Description
Tasting notes
Reviewed by: Monica Larner
A bright layer of primary fruit peels off the bouquet of the pretty 2014 Montevertine. This is a wine of sure pedigree, although the fruit aspires to a lower intensity threshold in this difficult vintage. The wine will surely flesh out with more bottle aging, but the vintage DNA is what it is. This subtle Sangiovese shows long silkiness and crispness on the finish.
Reviewed by: Monica Larner
The 2014 Montevertine shows a little less density and darkness compared to its predecessors. That lighter color and leaner consistency you see here is characteristic of the 2014 vintage that saw little sunshine during the summer months and lots of rain. But, the wine also offers a point of acidic freshness, cherry brightness and streamlined elegance that sets it apart. It represents extraordinary craftsmanship by the entire winemaking team. Despite the difficulties encountered, what emerges is a graceful, charming and beautifully vintage-specific Sangiovese.
Reviewed by: James Suckling
This is a really fine wine. Bright red with strawberry and lemon rind character. Medium to light body with delicate, silky tannins and a long and persistent finish. Vivid acidity. A lovely wine for a 2014. Drink now but the acidity will keep it going.
About the Producer
Montevertein is located in the heart of the Chianti hills, in the town of Lada, Chianti, at 425 meters above sea level. The winery grows only the indigenous grape varieties of the Chianti region: Sangiovese, Canajolo and Corolino. At Montevertine, simplicity, respect, extreme attention to detail and expertise are the guiding principles that inspire our daily work. The winery's winemaking methods are very traditional and have remained so since the first harvest. Hand-picked grapes are fermented in glassed concrete vats without temperature control, and pumping is done twice daily to keep the cap of the skins moist and thus more gently extract the tannins from the skins. After racking, malolactic fermentation begins in glassed concrete vats. Once fermentation is complete, the wine is left in barrels for approximately two years. The wines are aged in 5.5 to 18 hectoliter Slavonian and Ariel oak barrels and 225 liter Ariel oak barrels. The wines of the winery are never filtered, they are bottled by gravity.
