Fattoria di Montechiari Cabernet 2018

Fattoria di Montechiari is a small, family-owned winery located in the historic hills of Montecarlo, Tuscany, near Lucca. Founded in the 1970s by Moreno Panattoni and Catherine Pirmez, the estate was lovingly restored on the ruins of a 14th-century fortress, blending Moreno’s passion for history and wine. With the guidance of renowned oenologists Giacomo Tachis and Stefano Chioccioli, they replanted the vineyards with both local and international varieties. When I visited in June 2025, I was struck by the estate’s 360° views, its unique microclimates, and the warmth of the family. Today, Montechiari produces five BIO-certified, handcrafted wines from 11 hectares of organically farmed vines—each bottle a true expression of their land, passion, and commitment to quality.

This Cabernet Sauvignon from Fattoria di Montechiari is the result of patient, precise craftsmanship. The grapes are hand-picked through a careful, selective harvest, ensuring only the best fruit reaches the cellar. After a long maceration of about 30 days on the skins at controlled temperatures, the wine undergoes malolactic fermentation and matures for 24 months in French oak barriques, followed by 12 months of bottle aging before release. In the glass, it shows a deep purple-red color with garnet reflections, and offers complex aromas of blackberries and blackcurrants, evolving into subtle spicy and tertiary notes. On the palate, it is full-bodied, elegant, and powerful, with robust yet well-integrated tannins and a long, persistent finish. A wine of structure and finesse, made to age and impress.

The 2018 vintage in Tuscany was marked by a cool and rainy spring, followed by a warm but not excessively hot summer, creating balanced growing conditions. While spring rains led to some pressure from mildew in certain areas, careful vineyard management allowed quality-focused producers to maintain healthy fruit. The summer was relatively mild compared to previous hot vintages, with good diurnal temperature variation that helped preserve acidity and aromatic complexity in the grapes.