Floral and nutty perfume with a palate that r ecalls
dried apricots and sultana raisins”
is what to say to impress your friends!
Fattoria Monticino Rosso is a family-owned winery that was founded in 1961 by Antonio Zeoli. The 90 acre property has planted 35 acres to vine with indigenous varietals: Albana di Romagna (Italy’s first DOCG white), Pignoletto and Sangiovese di Romagna. Winemaker Giancarlo Soverchia insists that quality winemaking can only be achieved through dedicated participation of the owners, thus Antonio is slowly handing the reins over to his sons Gianni and Luciano. Gianni is the cellar master and Luciano handles the business.
|Wine maker notes
|Grapes are harvested in shallow crates to ensure that the
berries are perfectly whole on their arrival at the winery,
where the clusters are pressed whole. The must obtained
is fermented at a low, controlled temperature. The wine is
then left to settle, avoiding the malolactic fermentation,
and once bottled, it is kept in climate-conditioned cellars
for an additional period of refinement.
|The south facing vines are planted on gentle slopes to dark, stony soils. The fruit was whole cluster pressed, fermented at cool temperatures and settled naturally. Malolactic was blocked.
|Fattoria del Monticino Rosso is a family-run winery in the hills near Imola, just southeast of
Bologna. Founded in 1961 by Antonio Zeoli, the original property, called "Olmo”, consisted of 13 hectares (30 acres).
Through hard work and diligence, the Zeoli family, was able to expand by purchasing a
second property of 24 hectares (60 acres) called "Monticino Rosso”. Today, the property consists of 37 hectares (90
acres), of which 14 (35 acres) are vineyard. The rest of the property consists mostly of orchards of various fruit. More
vineyards are also in the planning, which will be planted at a much higher density with reduced production per vine.
Zeoli is now slowly handing the reins over to his sons Gianni and Luciano, who manage the property with a passion
equal to that of their father. Gianni, the younger, is the cellar master, while Luciano handles the administrative end.
For a few years now, there has been a project underway at Monticino Rosso to increase the quality of wine focusing on
the characteristics of the soil and climate where the wine is born. This quest has been facilitated by the location of the
property, which allows for hillside cultivation of indigenous varietals like the Albana di Romagna (Italy’s first DOCG
white), Pignoletto and Sangiovese di Romagna. In 2000 another important part of this project involved moving the
winery from Olmo to a new building at the Monticino Rosso farm, capable of housing the most up-to-date equipment,
yet aesthetically complementing the surrounding architecture.
At the center of all of this renovation is the expert guidance
of Giancarlo Soverchia, one of the most significant winemakers of the Adriatic coast. Bringing in a star
like Giancarlo does not make life in the farm any easier, though. Giancarlo Soverchia insists that quality winemaking
can only be achieved through dedicated participation of the ownership, and not just financially. It is thus the involvement
of the entire Zeoli family that is the greatest key to the success of the Fattoria Monticino Rosso.