Montepeloso produce top-notch Super Tuscan wines and the A Quo is where the action starts.
Grapes: Cabernet Sauvignon, Montepulciano, Sangiovese, Marselan, Alicante, Bouschet
Viticulture: Practicing organic
Vinification: Fermentation and maceration in stainless steel tanks
Ageing:12 months in 15% new barrels (tonneaux and barriques) and 85% in used barrels
Bottles produced: 60,000
Colour: Ruby red
Nose: Complex nose of dark red fruit, crushed flowers and balsamic hints
Palate: Medium body and good structure with a pleasant bittersweet finale
- Located in the hills of Suvereto, near Bolgheri on the Tuscan coast, Montepeloso is one of the region’s most respected wineries. In 1998 Fabio Chiarelotto, a Swiss-Italian, trained historian acquired the estate with the aim to bring out the best from the terroir-driven varietals.
The winery, that lies right above the famous Tua Rita estate is Suvereto, was already well known among the cognoscenti thanks to excellent reviews from acclaimed international critics and journalists. Instead of riding on the back of the existing estate acclaim, Fabio, an insatiable and tireless perfectionist, realised that there was more to be done to exploit the full potential of the vines. Within a year of purchase, he decided to embark on a significant vineyard redesign programme (named “The Tuscan Project"), pulling up low-quality vines and replacing them with varietals more suited to the Suvereto terroir. During this period which lasted eight years in total, Fabio ran experiments in the cellar with different vinification processes and blends with the aim to capture the best elements of the terroir for his wines.
Fabio grows Cabernet Sauvignon and Merlot, along with an impressive range of local varieties, including Sangiovese, Montepulciano, Marselan (a new breed of Cabernet and Grenache Noir), Malvasia Nera and Alicante Bouschet. The Montepeloso vineyards are partly terraced and spread across gently undulating slopes.
Fabio practices organic viticulture and follows a strict grape selection with up to “three harvests” when necessary: one green, one to eliminate less than perfect grapes and finally the ‘real’ harvest. In the cellar, Fabio conducts relatively short macerations, fermentation with natural yeasts, ageing in oak barrels and he bottles without filtration.
In 2000, Fabio began to collaborate with expert oenologist and long-time friend Fabrizio Moltard, who cut his teeth at Frescobaldi and Gaja.