When we talk about some of the most well known producers in Abruzzo (Valentini and Emidio Pepe) – we are usually speaking about coastal vineyards. These terroirs change drastically and rather quickly moving into Monte Tino, reaching 6,000+ feet above sea level. This is where Benedetta and Marco drew the name, and the inspiration behind, Montetino. The vineyards here are very unique and most of them ancient, an intriguing opportunity given how the climate is changing in Abruzzo. When the idea came to start their own label, one thing was for sure – it would be in the mountains.
Benedetta originally went to school for medicine, but quickly knew she wanted to pursue something closer to nature, later gaining her masters in Oenology and Viticulture. Benedetta wanted to spend time in the vineyards, soon going to work at a winery in Tuscany. Her exposure to conventional viticulture there pushed her towards her practices today – essentially doing the exact opposite of what she was taught there. She quickly moved to a smaller biodynamic winery, where her interpretation of winemaking fit right in. New Zealand’s Villa Maria was her next stop: a larger winery, but still focused on sustainability. She then moved on to a boutique winery in Oregon.
Though appreciative of the experiences, she felt the urge to return back to Italy to work with Arianna at Occhipinti. Her father's passing brought her home to Abruzzo, where she pursued working alongside the region’s best. Benedetta soon joined Chiara at Emidio Pepe, which is her current full time job. Her father was an inspiration for her – he was one of the first sommeliers in Abruzzo. Benedetta’s mother also took a liking to the world of wine, and pursued becoming a sommelier when Benedetta returned home.
Marco has a different background; his experience is mostly in brewing beer and is currently the brewer at world-renowned Birra del Borgo. His passion for wine and viticulture drew him to work various vintages at his friends' wineries. He has extensively traveled in pursuit of experiencing wine culture, which has played a large role in developing his palate. These things combined built his passion for viticulture and ultimately his decision to get involved with winemaking.
Viticulture & Vinification
The winery is at about 850m above sea level. 1.5ha of vineyards spread among 5 different plots consist of Montepulciano, Trebbiano and a small amount of Malvasia. Wanting to get to know the vineyards before making major changes, 2021 was the first year for full biodynamic treatments. All the vineyards are co-planted with native plants and are leased from generational families, with most of the vines being planted in the 1970s. Apple, cherry, fig, almond, and plum trees all naturally grow throughout. Everything blooms on its own, supporting the natural cycle in the vineyard and biodiversity. They planted green manure by hand, increasing the biodiversity. The only machines that are used in the vineyard work just the top 20cm of soil. An Arieggiatore is used for working the soil, as it gently allows air into the ground without any compaction. Most of the work is done naturally deeper in the soil, close to the roots, by the nutrients and various species of living things in the vineyard. They believe in respecting the nature of the soil and plant, and trying to make decisions based on that. There is as little pruning as possible, consisting of very small cuts and a maximum of two buds left on the cordon; this allows them lower yields and high quality grapes. The pruning is always done on decrescent moon, in respect of the vascular flow of each plant, usually starting in February.
For every wine, sulfur is only added in small amounts and before bottling. Temperature is not controlled during transfer or fermentation. The ambient temperatures of the mountain allow for natural cooling. They respect the phases of the moon, even in the cellar with a strong focus on transfer, racking, and bottling. The wines are not fined or filtered. 2022 will be the first release in the US!
Benedetta's Notes on the Release of the 2024 Vintage:
"The 2024 vintage was definitely a complicated one, especially because we were coming off 2023, which had been the exact opposite. So both psychologically and agronomically, we had to rethink everything.
We tried to keep the soils as covered and grassed as possible, and that really made a difference because it helped preserve water reserves. We also kept the clusters protected — we did not remove leaves around the fruit — and that helped preserve the aromatics, the acidity, and the overall quality of the skins.
Then in August, almost like a miracle, after our daughter was born, the rain finally came back. That made all the difference: the water in August and September replenished the berries again and brought them back into balance.
It was beautiful to observe the resilience of the vines and to learn from them.
Completely different personalities [between the two vintages]. The 2023s were more restrained and vertical while the 2024s feel more open, abundant and vibrant. Maybe a little more immediate generosity than 2023, but more energy and finesse. In the end, I think the struggle of the season gave the wines a kind of energy and sensitivity that is really beautiful and I feel like the wines tell the story of the season very honest!"
