Monte Antico Supremus

Monte Antico "Supremus" Toscana IGT (750ML)

Supremus represents the pinnacle of the Monte Antico blending program. Created by boutique wine selectors Neil and Maria Empson alongside master enologist Franco Bernabei, this flagship expression shifts focus away from broader regional sourcing to showcase a highly concentrated, single-vineyard stylistic architecture.

The fruit for Supremus is pulled from 6 hectares of south-southwest-facing vineyards located in the historical heart of the Chianti Classico zone, specifically situated between Monteriggioni and Castellina in Chianti. Cultivated on a soil grid composed of calcareous limestone, sandstone, and ancient marine sediments, the estate vines yield grapes with dense skins and high structural concentration. The blend consists of 75% Sangiovese, 15% Merlot, and 10% Cabernet Sauvignon, resulting in a full-bodied Super Tuscan style.

Technical Product Specs

• Size: 750ML Heavy-Gauge Premium Glass Bottle

• ABV: ~13.5% to 14.5% (Vintage Dependent)

• Wine Type: Full-Bodied Super Tuscan Red Blend

• Grape Composition: 75% Sangiovese, 15% Merlot, 10% Cabernet Sauvignon

• Aging Program: 14 Months in French Allier oak barriques (utilizing 70% brand-new wood), followed by 6 months of undisturbed bottle conditioning before release.

• Viticulture: Certified sustainable farming (utilizing integrated pest management guidelines).

• Origin: Chianti Classico Zone (Toscana IGT), Italy

Tasting Notes: Flavor and Aroma Profile

The high concentration of new French Allier oak barriques combined with the low-yield hillside fruit alters the texture completely, driving an ink-dark extraction and a complex tannic grid.

• Aroma (Nose): Deeply concentrated, dark, and highly perfumed. The bouquet opens with a dominant wave of ripe blackberries, wild blueberries, and dried black cherries, supported by secondary layers of toasted vanilla cream, crushed violets, old leather, balsamic reduction, and a sharp crack of black pepper.

• Palate (Taste): Full-bodied, rich, and texturally velvety. The entry coats the tongue with a polished, extraction-heavy rush of dark stone fruits. Across the mid-palate, the international grapes and new wood components take the lead, unrolling dense layers of dark baking chocolate, sweet pipe tobacco, graphite minerality, and ground cinnamon.

• Finish: Exceptionally long, warming, and structured. The dark berry notes fade into a savory close highlighted by firm, dusty, mouth-coating wood tannins, balanced by a sharp line of natural Sangiovese acidity that leaves a clean, complex aftertaste.

Service and Decanting Rituals

• A Mandatory Decant: This is a tightly wound, highly structured Italian red wine saturated with new French wood tannins. To unlock the full flavor profile, pour the bottle into a wide-bottom decanter for at least 45 to 60 minutes before serving. Exposure to oxygen breaks down the tight phenolic grid, allowing the hidden violet, mocha, and balsamic layers to breathe.

• The Cellar Temp Target: Serve this wine at a European cellar temperature of 60°F to 65°F (15°C to 18°C). Keeping the liquid cool ensures the high-octane fruit stays focused and prevents the barrel spices from tasting overly alcoholic.

Food Pairings

Supremus features a powerful combination of heavy fruit extract, firm oak tannins, and high natural acidity that allows it to slice through heavy proteins and complex sauces.

• Flame-Broiled Steaks: A match for a traditional Bistecca alla Fiorentina (thick-cut T-bone steak rubbed with sea salt and olive oil). The robust wood tannins break down the dense beef fats.

• Rich Old-World Comforts: The structural acidity and dark cocoa undertones complement rich, slow-cooked meats like wild boar ragù over pappardelle pasta, braised beef short ribs, or roasted leg of lamb infused with fresh rosemary.

• Salty & Savory Platter: Pair a glass next to a charcuterie board showcasing aged Pecorino Toscano, Parmigiano-Reggiano, cured bresaola, and dark kalamata olives.

Frequently Asked Questions (FAQs)

How does Supremus compare to the standard Monte Antico Rosso?

They use completely different production philosophies. The standard Monte Antico Rosso is a medium-bodied everyday table wine aged mostly in large, older Slavonian casks, leaning heavily into bright red cherries and soft, rustic textures. Supremus is a small-batch selection sourced from premium Chianti Classico dirt, utilizing higher percentages of international grapes (Merlot/Cabernet) and an intensive 70% new French oak barrique program. This results in a vastly darker, heavier, and more tannic profile.

What does the international grape component bring to the Sangiovese?

Winemakers use Merlot and Cabernet Sauvignon to polish the edges of the rustic Sangiovese grape. The Sangiovese provides the structural spine, high natural acidity, and bright red fruit notes. The Merlot plumps up the mid-palate with a soft, velvety texture, while the Cabernet Sauvignon darkens the color, introduces deep blackberry tones, and adds firm, age-worthy tannins.

How long can I keep this bottle in a cellar?

Thanks to the high concentration of the old-vine fruit, the brilliant natural acidity of the Sangiovese grape, and the heavy structure of the new French oak barrels, Supremus possesses excellent cellaring bone density. While completely approachable after a thorough decant, this bottle will continue to evolve, soften, and gain deeper layers of earthy truffle and leather complexity in a temperature-controlled cellar for 8 to 12 years past its vintage date.

If you are mapping out your wine cellar inventory, I can pull together a quick comparison table matching Monte Antico Supremus against other upper-tier Super Tuscans (such as Il Bruciato by Guado al Tasso or Promis by Gaja) to analyze their exact grape ratios and aging windows. Would you like that?