” When you buy something from an artisan you don't buy a simple object, you buy hundreds of hours of experiments, failures and tests. You buy days, weeks and months of frustration and moments of pure joy. You are not buying an object but a piece of heart, a part of the soul, a moment in someone else's life. You buy the time taken by the artisan to make what is his passion and your pleasure “

The artisan in wine and winemaking at Montauto

Etymologically speaking, an artisan is someone who makes art, whether material or non-material.

Wine, in its double nature as companion to the meal and an inspiration to thought, is both physical and cerebral and, is therefore, an artisan product par excellence.

Which is why, at Montauto, we simply define ourselves as artisans.

But a wine is a product transformed by man from grapes. For a wine to be artisanal requires a series of steps that are for the exclusive benefit of the wine itself and, consequently, for those who drink it.

First and foremost, we have made the decision to harvest selectively because the soil types and angles of exposure in various parts of the vineyards are vastly different and we want to make sure each grape is picked at its optimal ripeness.

Of course all harvesting is done by hand, which allows us to select the best bunches right there amongst the wines.

In addition, we want to ensure each box of grapes weighs less than 20 kg because overfilling would crush the grapes and allow oxidation to  begin.

All this, just in the vineyard.

Then there is an additional concern when are conveying the grapes to cellar because the sun, at these latitudes, is unforgiving. So we always make sure to promptly chill the grapes in order to limit, as much as possible, the activity of the enzymes naturally present in the berries and thus, again, we avoid the risk of pre-fermentation oxidation.

Once crushed and pressed and put into fermentation vats in the cellar, the grapes are transformed into must and this, Ladies and Gentlemen, is when things get exciting.

In fact, when producing white wines, it is precisely this pre-fermentation phase that plays the most important role in determining the quality of the future wine.

To avoid the occurrence of reduction, the wine is decanted, if necessary, and racked day and night, alongside continuous analyses of the must, for weeks, and months.

But that’s not all we’re doing.

Back in the vineyard, this is the moment for ploughing between the rows. And then, traditionally, after the first half of January, winter pruning of the vines can begin.

And that’s how at Montauto, we make artisannal wines: healthy wines with low levels of sulphur, with well-defined aromas, and flavors that are rich in natural complexity.