Established in the early 1700’s in the heart of the Valpolicella area, this estate produces only the finest premium wines, keeping traditional skills in harmony with modern vinification techniques.
We truly believe that winemaking is an art and our team of oneologists believe in creating wines with true aristocratic personalities. Our ongoing mission is to make wines that bring out the true characteristics of the region they originate from, wines that can bring out the characteristics of the soil, the climate and the true meaning of the grapes they are made from. This, for us, is a wine with true aristocratic personality; this is a wine worthy of our portfolio.
Ca’Montini wines include the award winning Pinot Grigio, Cabernet Sauvignon and Prosecco.
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Wines
Ca'Montini Cabernet Sauvignon
This Cabernet Sauvignon from the Umbria region is generated from vines grown on mainly cacareous and limestone soils. After pressing, the must is fermented in stainless steel tanks and kept in contact with the skins for 16 days to soften the tannins and enhance the quality and varietal complexity. The juice is then transferred to French oak for a period of 14 months, giving it expressive roundness and depth. It unfolds with a combination of rich flavors and seductive layers of aromas.
- Tech Sheet CaMontiniCabSauv.pdf
Ca'Montini Pinot Grigio
Only the top Pinot Grigio grapes are selected from vineyards situated in the foothills of the Alps. Winds to the south of Trentino eliminate humidity and protect the grapes, allowing them to mature in a dry climate. At harvest, the grapes are hand-selected and carried in crates for crushing. The wine is fermented in temperature-controlled stainless steel tanks to retain its fresh and fruity flavor.
- Tech Sheet CaMontiniPinotGrigio.pdf
- Sante Award Sheet Sante Awards_CaMontini.pdf
- Reviews CaMontiniPinotGrigioREVIEWS.pdf
Ca'Montini Proseco Royal Cuvee
Ca'Montini Prosecco is made in the Charmat method, a sparkling winemaking process by which the second fermentation (the step that produces the all-important bubbles) is induced in a pressure tank rather than the individual bottle, as in the method champenoise used in France's Champagne region. In order to maintain our quality standards, we prolonged the charmat method to three months, which slowly refines the perlage and intensifies the rich varietal flavors and the formation of seductive aromas.
