History

It was a clear summer Sunday and I, freshly graduated in Economics from Siena, just had to decide what to do with the time I finally had.
Not even time to say it and here I am back home in Montauto, at km 10 of the Campigliola.
The grape harvest was approaching and I, who until then had participated more for pleasure than genuine interest, decided to take part in it and, why not, also participate in the delicate moment of winemaking.
The Montauto company has been in my family for more than 60 years. It was my grandfather Enos who planted the first Sauvignon Blanc vineyards back in the 1980s. He had intuition or, more appropriately, what the Latins call genius loci, and although little was still known about traditional zoning, exposure and vines, the fact that Montauto was only 10 km as the crow flies from the sea at Capalbio must have shown him, even then, the oenological path to follow: that of whites.
Going back to that summer, I was walking with a friend who was also an oenologist among the old Sauvignon vines now teeming with turned bunches of grapes when our nostrils were struck by the intense perfume emanating from the grapes themselves. Few people know, in this regard, that even just touching them during the grape harvest, the Sauvignon grapes perfume the hands in a way that is as insistent as it is delicious.
It was that scent that persuaded me to return home and dedicate my life to wine and the red soil of Montauto.
After all, the premises were of the most encouraging: the composition of the soil, clayey and very rich in fulgent minerals such as quartz, the proximity to the sea, whose breezes gild the grapes and cool them in summer, and finally the wind, which blows here and dries the grapes, made and still makes this an ideal territory for the production of white wines.
It is up to man - myself, in this case - to make them 'great' and, in so doing, to transform the territory into terroir.
So I imagined and implemented, little by little, a company policy that I still like to call 'small steps'. One step at a time, I made up the cellar, bought the crusher-stemmer, the steel and wooden vats, imagined a tasting room and planted new vines and, over the years, my sense of parsimony has allowed me to create a healthy company, capable of sustaining itself and of speaking, through its wines, to its customers. All over the world.