Montagna Quattro Bianchi 2014 Front Label
Montagna Quattro Bianchi 2014 Front Label

Montagna Quattro Bianchi 2014

    750ML / 13.5% ABV
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    750ML / 13.5% ABV

    Winemaker Notes

    A deep straw color with light golden tint and subtle green huesoffers bright aromas of poached pear, green apple, pineapple,honey suckle/honey comb, and hints of grated lemon rind. Thepalate plush and round with flavors of guava, kiwi, and citrus. Showing moderate acidity with a long and clean persistence.
    Blend: 37% Fiano, 18% Greco di Tufo, 9% Ribolla Gialla, 18% Arneis, 18% Coda di Volpe

    Critical Acclaim

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    Montagna

    Montagna

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    Montagna, California
    Montagna Napa Valley has been an estate and winery in the works for a number of years. Proprietor Bob Long and his family have been associated with Pritchard Hill since the 1960’s; this is among the best terroir in Napa to not have a sub appellation designation. Bob’s parents first fell in love with Napa in the 1950’s and their family visited the valley fairly often. He remembers his first trip in 1955, driving up from their family home in Palo Alto and arriving at Charles Krug and being impressed with the huge casks as well as the invigorating smells inside the winery.

    His uncle was well traveled and had visited France a number of times. He introduced the family to French wines and their trips to Napa become more frequent until Bob’s father decided to purchase hillside land. Pritchard Hill in the 50’s and 60’s was little developed; it was used almost exclusively for ranching and cattle grazing and the “main” road in the area was a dirt. Bob’s parents met local winemaking families including the Martini’s and the Long family ultimately purchased nearly 1000 acres in this now exclusive winery neighborhood. Top wineries have estates here including Bryant Family, Chappellet, Colgin, Continuum, and Ovid, among others.

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    One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

    The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

    Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

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    With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    MTGMC14QB_2014 Item# 161400

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