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Villa Montefiori Cabernet-Sangiovese 2009
Originally from the Le Marche region outside of Tuscany in Italy, the Paoloni family is dedicated to their long standing wine traditions and focus on both Italian and classic French grape varieties.
Paolo Paoloni left his post as an Enologist at the Perugia University to manage the Valle Redondo wine company in Aguascalientes, Mexico. After several years with Valle Redondo, Paolo purchased 38 hectares in the Toros Pintos section of the Valle de Guadalupe just outside of Ensenada.
The elegant, Italian inspired Villa Montefiori thrives in beautiful, agricultural landscape of Baja California, Mexico.
The Americas’ oldest wine producing country, Mexico began to produce wine grapes just one year after the arrival of the Spanish in 1520. In the next decade, King Carlos V of Spain ordered that every ship headed to the New World carry vines for cultivation. Over time viticulture spread northwards through the missions into today’s state of California but since then Mexican viticulture and winemaking has faced many challenges. Today the country is experiencing a rebirth with renewed interest in its potential. While there are seven wine producing states in Mexico, the Mediterranean climate of Baja California makes it Mexico’s most important. Most of the state of California’s principal varieties grow here with great success.
With hundreds of red 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 create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high 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.