Montecariano

VENETO Valpolicella

http://www.montecariano.it/sito/index.php/en/

I met Mariella Gini serendipitously on the bus in Verona going to VinItaly 2016. Of course we began a conversation. She told me about how she had taken over the property from her mother and was working it with her two sons. I was impressed that they only grow the red grapes of Valpolicella and promised to visit her stand. I didn’t get there until the afternoon of the last day. My first comment after tasting the “annata” Valpolicella was about the brilliant acidity. Son Matteo looked at me for a second and said in 4 days no one had mentioned it. I was shocked because it was so obvious a distinction. Then after taking me through the line (each more exciting that the last)  he delivered the telling blow…a taste of the stunning Reciotto 2001. Who could resist? Not I.

 

Montecariano totally changed the way I think about Valpolicella. It is definitely not a “generic” red wine – the entire line is distinctive and of great character with finesse and beautiful balance provided by restraint and the ever-present dancing acidity. The key to the kingdom:

 

SUSTAINABILITY

Montecariano applies “integrated production” technique. The main goal of this method is to obtain high quality products as well as the protection and the improvement of agricultural and anthropical environment. Integrated production is an agricultural production management system that involves the entire production process: the correct choice of implant techniques (in case of the renewal of the vineyard) fertilization, pruning, management of the foliage, the crop protection and harvesting. This production process is managed as “unique” during which the different phases are integrated and influenced by each other.

Nutrition: The nutritional supplements are monitored annually thanks to detailed analysis of soils, from the examination of yield and the pattern of vegetation. The fertilizers used are organic and mineral based on potassium and magnesium. Soil fertility: Leaving the grass keeps the soil clean of weeds; it brings oxygen; and it avoids the use of herbicides.

Balance vegetative and productive: Winter pruning allows to preserve the linear development of woody vessels. While during the spring and the summer we provide the suckering and the thinning of the branches close to the cluster in order to facilitate aeration. Drip irrigation: It’s usually used in case of emergency (when the weather is really dry).

Strategies of defence: We excluded many products which can be risky for the vineyard, by using bio-technology products. The defence by the two main pathogenic fungi, mildew and powdery mildew, is practiced through the mainly use of copper and sulphur. Before the harvest: Timely pruning of the foliage in order to have the regular maturation of the grapes.

MONTECARIANO	VENETO Valpolicella
Bianco “La Madonna”	Valpolicella “en blanc!” It came, it saw, it conquered! Colorless and full of flavor. Did I taste cinnamon?
Amarone (48 months)	Uplifted and uplifting Amarone; all the traditional flavors done with elegance and finesse. Beautiful acidity and balance. Looking for flavorful foods matching its elegance and finesse.
Amarone (32 months)	Brand new expression of Amarone. All the flavors you expect but not as concentrated; perfect any time of year with grilled meat. Almost sippable.
Ripasso	One part in stainless, one part in barrel; double fermentation on Recioto skins adds many dimensions, structure, density. Liquid velvet but light on its feet; the waltz!
Valpolicella Classico	Acidity!!! Bright, lively berry flavors; fine-grained tannins and crushed black currant, cassis, smoky stone and spice box flavors Touch of Teroldego no less!
Valpolicella Classico Superiore “Corte Monte”	Part in stainless, part in wood for 22 months; spicy cherry, black pepper and mint notes; moves gracefully on the palate; sauces, roasts, mellow aged cheeses,