Scents of coffee, clove and dried raspberries dominate this red’s savory bouquet. There’s a distinctly Italian
accent to this Cabernet Sauvignon, thanks to the spicy, earthy notes of black pepper and forest floor that
inflect its full-bodied palate.
Raspberries, coffee, clove, earth, black pepper and forest floor.
La Montecchia has been owned since the Middle Ages by the counts of Emo Capodilista. In 2000, La
Montecchia’s present owner, Count Umberto Emo Capodilista, purchased 50 acres of land in the Colle
Euganei (Euganean Hills), about 15 miles from the estate, planting a few choice sites to new vines. It was a
smart move: the green hills—remnants of ancient volcanoes—rise out of the Paduan plain and offer
winemakers lean mineral-rich soils and sunny south-facing slopes. While much of the Veneto’s production
focuses on traditional wines made from native grapes, vintners like Emo Capodilista have shown that, when
planted in the right place and vinified with care, international varieties like Cabernet Sauvignon can thrive as
well. Winemaker Andrea Boaretti was assisted by famed consultant Giuseppe (“Beppe”) Caviola in creating
a wine with seamless depth.
This Cabernet’s earthy qualities will be wonderfully complemented by red meats, especially lamb, beef and
game. Everything from thick steaks, juicy roasts, stews and braises to quick-cooking chops and burgers will
work well. Accents of fresh herbs will pick up on the varietal’s inherently herbaceous nature, while black
pepper will play to the wine’s spicy side. Earthy ingredients like root vegetables, olives and mushrooms will
be especially good with the Conte Emo’s savory flavors. If you are looking for something different, try my
Polenta Bites with Ccaramelized Mushrooms.
For more than a millennium, Veneto was an independent state. The Republic of Venice was dissolved by
Napoleon and eventually ceded to the Austrian Empire until an independence war allowed it to join Italy in
1866. Besides Italian, most inhabitants also speak Venetian.
