Monteverro Wines Express the Grandeur of Tuscany's Coastal Territory in Their Bottles

Having always been a great lover of fine wines, Georg Weber decided to be a producer instead of a collector. He is not new to wines of prestige so he already knew what kind of wines he wanted to create when he acquired a piece of land at the beginning of the millennium at the heart of Maremma, Tuscany. It had been an endless search for years until he found a jewel of a place along the Costa d’Argento at the foot of the medieval town of Capalbio, built a winery in the 50-hectare land and planted 35 hectares of vineyards with Chardonnay, Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Syrah and Grenache.

Julia and Georg Weber

He chose the name Monteverro, a name that carries the essence of the territory rich in character where the undisputed king of the territory’s local fauna is the “verro” or wild boar in English. Having been oenologically formed on the great wines of Bordeaux, Georg has used it as a point of reference and his continuous inspiration for his own wines. With this impetus, he wanted to create unique wines that draw inspiration from the great crus but expressing the soil and climate typical of southern Tuscany. 

The land, which rises gently from 30 to 80 meters above sea level, is halfway between Capalbio and the Tyrrhenian Sea, in a particularly favorable hilly area, surrounded by centuries-old olive groves and wild Mediterranean scrub of Maremma. It’s an enchanting landscape with views of the sea and soft hills with ancient villages perched on top the hills. Most importantly, its proximity to the sea at just about 5 kilometers away, the vineyards receive constant sea breezes and ideal sun exposure. The soil’s predominant composition of red clay and large eroded pebbles rich in minerals is optimum for the production of great wines, since the clay retains humidity and releases it gradually, while the stone skeleton allows natural drainage which eliminates the water in excess and prevents stagnation.

In the same years that Georg was laying out the foundations for his winemaking venture, Julia, a violinist, entered his life and they got married in 2011. It had been a magical union that had become meaningful to the activity that Georg started because Julia became a fundamental part of the company. They are two opposite and complementary personalities: – he is pragmatic, she is a musician and an idealist, and they both represent the dual soul of their enterprise, the perfect balance of being a couple. 

Today, the Webers lead the winery assisted by a team of international experts: Matthieu Taunay as oenologist, Michael Voegele as General Director; Andreas Comploj as Commercial Director; Michel Rolland as oenological consultant; and Jean Hoefliger as consultant. To strengthen the bond with the territory, there is an all-local staff on the estate and in the cellar, who knows the land. Although the Webers live in Germany, they involve themselves in the daily routine of the winery and it is where they spend all their free time. They both embrace the tradition and spirit of the Tuscan territory with great fervor and dedication.

Matthieu Taunay, oenologist

The Green Strategy in the Vineyards

They believe that a good wine is not made in the cellar but in the vineyard. For this reason, they have adopted a green scheme, a strategy that maintains great respect for the environment, staying chemical or pesticide-free, and keeping a keen attention to practices that influence the quality of the wine. It is their conviction that when the nature is left to take its own course and react with its natural search for balance, it allows the land to best express its character and uniqueness. Their methods include the recycling of all the by-products of the cellar, stems, pomace and hedge prunings, and most importantly, the utilization of pheromone confusion technique against vine moths. This technique entails the distribution of pheromones that block or reduce insect mating and, consequently, damage to the crop, without having to resort to any chemical insecticides. 

The Wines

Monteverro has sailed a long way from the first harvest in 2008 when the young vines were destined to express the richness and complexity that Georg had been aiming for. By the year 2011, the wine labels of Monteverro, which at that time were four, started their journey into the international market. Today, there are six labels that Monteverro is proudly producing: Monteverro, Tinata, Chardonnay, Terra di Monteverro, Verruzzo and Vermentino.

The flagship wine, Monteverro, is obtained from a cuvée of Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot grapes which is then aged in French oak barrique for 24 months, 80% of which are new. The tastings of three vintages best describes the wine with aromatic intensity, complexity and elegance. The 2019 vintage was youthful, fruit-forward, fresh, and has a great possibility to age with elegance. The 2016 had a muscular characteristic with palate that opens with smokiness, dark fruits and suppleness. Whereas the 2013 has evolved into a beautiful maturity of concentrated flavors of dark fruit, dried flowers, chocolate and spices.

Terra di Monteverro
The smaller brother of Monteverro, with the same assemblage of Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdot. Aged in French oak casks for 20 months, 50% of which are new. It has characteristics of greater immediacy and accessibility than its older brother. The vintage 2019 is varietal-expressive in the nose with fresh roses, pepper and Mediterranean notes while the mouth is more eloquent with its expression of its territory, with an underlined sapidity, dark fruits and velvety. The 2018 expresses the fruits with more intensity and sweetness in the nose, and a mouth that captures the same aromas.

A tribute to Georg’s mother, Cristina, known as Tina who is a great Syrah enthusiast. Tinata is obtained from 70% Syrah and 30% Grenache. The grapes grow around a hundred-year old cork oak on one of our best slopes, bordering a stretch of typical Mediterranean maquis, which gives the wine its characteristic aromas of lavender, rosemary and thyme. The 2022, still a vat sample, exudes an intensity of ripe dark berries with evident Mediterranean notes and roses. Complex, sapid and soft in the mouth with the ever-present Mediterranean shrub. The 2019, powerful and elegant, expresses its readiness in the sip with darker notes of berries, chocolate, herbs and balsamic notes. The 2014 shows its maturity and evolution to ripeness of the wine with an open window to its freshness. Lots of ripe dark fruits, potpourri and sapidity.

Monteverro Chardonnay
A unique Chardonnay grown in the Tuscan coast which is a challenge to attain being an area not particularly devoted to white wines. Its proximity to the sea which catches the breezes, cool nights and soil structure make it possible to produce this single varietal white wine in a selected few locations. To guarantee freshness, the rows have east-west orientation (all the rest of the vineyards are facing north-south), so as to have less direct sun exposure, and the vine was deliberately made to grow taller to prevent the grapes from suffering from the glare of heat coming from the ground. In addition to this, they are partially aged in concrete egg-shaped concrete tanks and the rest in barrique. The result, in a limited production of numbered bottles, is a unique and important wine with character starting with its golden color, a strong backbone of acidity and explosion of complex aromas from tropical fruits, yellow flowers, honey and brioche. The vat sample of 2022 showed characteristic richness as a wine of complexity and incredible sip. The 2020 exudes a delicious complexity of aromas and flavors of crispy pears, apricot, baked brioche and citrus while on the palate, it envelopes your mouth with a splendid thin acidity, clean fruitiness and roundness.

Vermentino, aged solely in stainless steel on the lees, is made to be fresh, fruity white wine with fine minerality and enjoyed with its youthful crispiness. Its delicate and light features of white flowers, white pulp fruit and citrus make it an excellent sip for aperitif on warm days.

Young, fresh, lively and fragrant, the latest label of the Monteverro wine family. It bears the name of a small wild boar and is derived from the hill of the same name which extends behind the Monteverro forest. The most important grape variety in central Italy, Sangiovese, is combined with the structure of Cabernet Sauvignon, the aromaticity of Cabernet Franc and the softness of Merlot, to flow into a red wine with character, full of aromas and elegance.

Wine Pairing with Dishes of Chef Valeria Piccini

A beautiful autumn day was dedicated to the tour of the wine estate of the different vineyards of Monteverro, the most picturesque of which was the point overlooking the Tyrrhenian Sea. Organic vegetable plots in the estate, as Julia explained, are personally maintained by their employees who cultivate them with their families. They also breed bees for the production of their honey, and of course there’s always space for olive trees to produce their own oil. Quality doesn’t only hold with the wine but also with the cultivation of their own food ingredients. In this regard, Georg and Julia chose Chef Valeria Piccino, owner of two Michelin-starred Caino Ristorante in nearby Montemerano, Tuscany whom the couple regards as an outstanding chef who promotes the quality of the territory just like their wines. 

Veal sweetbread with porcini mushrooms and coffee paired with Terra di Monteverro 2019 and 2018
Risotto with roasted chestnuts and red wine paired with Tinata 2019 and 2014
Il Piccione…viaggiatore (carrier pigeon) paired with Monteverro 2019, 2016 and 2013
Pomegranate and chocolate paired with Monteverro Chardonnay 2020


Address: Strada Aurelia Capalbio 11, I-58011 Capalbio (GR), Italy
Tel: +39 0564 890721