Craftsmanship
"When you buy something from a craftsman you don't buy a simple object you buy hundreds of hours of experiments, fiascoes and trials. You buy days, weeks and months of frustration and moments of pure joy. You are not buying an object but a piece of your heart, a part of your soul, a moment in someone else's life. You buy of the craftsman the time spent doing what is his passion and your pleasure "
Craftsmanship in wine and Montauto
Etymologically speaking, a craftsman is one who exercises an art, whether material or immaterial.
Wine, in its dual nature as a companion to the meal, as well as to thought, is both material and immaterial and, therefore, a product of craftsmanship par excellence.
That is why, at Montauto, we call ourselves, quite simply, artisans.
But wine, as a product of man's processing of grapes, in order to be artisanal, requires a series of expedients that only benefit the wine itself and, consequently, those who drink it.
Firstly, the decision to do scalar harvests - because soils and exposures here are very different - in order to pick the grapes at their best moment of ripeness and to manage the entire vineyard organically, using only energy from renewable sources.
Obviously, the harvest is manual, which allows us to select the best bunches already in the vineyard, as well as to make up crates of a maximum of 20 kg because, if too heavy, the grapes would be crushed and the first oxidations would begin.
This, as far as the vineyard is concerned.
Because once the grapes are crushed and pressed and placed in the fermentation vats in the cellar, they turn into must, and here, ladies and gentlemen, the fun begins.
In the elaboration of white wines, in fact, the pre-fermentation phase plays a major role in the quality of the future wine.
To avoid reduction phenomena, the wine is racked, if necessary, and constant racking and analysis of the
musts.
But not only because, back in the vineyard, this is the time for ploughing and, traditionally after the first half of January, winter pruning.
That is why we make artisanal wines at Montauto: healthy wines with low levels of sulphur dioxide, defined in their aromas and rich in natural complexity.
Obviously, and given that the sun at these latitudes is unforgiving, we also take care to bring the grapes to the cellar, where they are promptly refrigerated in order to limit as much as possible the activity of the enzymes naturally present on the grapes and thus avert the risk of pre-fermentation oxidation.
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