Moncaro

Moncaro observes a single overarching philosophy for its three wine-production sites: the belief that the highest work standards and un-compromised environmental stewardship will lead to the production of high-quality wines and the high standards set by the winemaking team reflect the best intentions of this philosophy, resulting in quality wines expressive of their local terroir and varietal character.Classification of the vineyards, according to their soil profiles and microclimate (elevation, aspect, weather), to determine suitability to certain grape varieties and crop yield per hectare is fundamental to quality. Careful winter and summer pruning ensures balanced vine growth, while excessive fruit production is managed by cluster thinning and multi-pass harvesting is practiced in order to gather each cluster at its optimal ripeness. Decades-long familiarity with the vineyards and their various grape varieties, as well as constant monitoring of seasonal weather conditions, allow Moncaro to plan  vinification methods and schedules before harvesting. All the grapes harvested are graded and coded according to category, sugar level, condition and yield per hectare.Maturation of wine is carried out in steel tanks or in oak barrels for between three to eighteen months, with Riservas up to twenty-four months. Bottling is done at the Montecarotto cellar. A state-of-the-art, automated bottling line ensures preservation of all the wine's sensory characteristics before the wines are stored in a climate-controlled warehouse that reproduces the temperatures and humidity of a natural cave. The bottles are protected from light and temperature fluctuations, ensuring ideal bottle-ageing conditions until they are ready for release.