Thirty-two hectares of vineyards are located on some of the finest sites in the Soave appellation: Monte Tenda, Monte Foscarino, and Monte Tondo, from which the estate takes its name. These prized hillside vineyards give rise to wines with intense aromatics and a distinctive bouquet that moves gracefully from floral to fruit-driven notes, with a character that is unmistakably their own. The wines are a true expression of the deep connection between Monte Tondo’s Soave whites and the history of these hills.
Soave Mito
Straw-colored with lively green reflections, this wine opens with an inviting, expressive nose that highlights its freshness and clarity. The palate is clean and dry, driven by bright acidity that keeps it crisp and refreshing from start to finish. Approachable and well balanced, it is designed for easy, everyday enjoyment and offers exceptional versatility at the table, pairing effortlessly with a wide range of dishes and fitting seamlessly into any meal.
— Catherine Delaunay
Soave Classico
A yellow color with golden highlights and green hues, opening to a floral bouquet layered with exotic fruit, almond, hazelnut, and distinct mineral notes. Full-bodied and harmonious on the palate, it delivers a long, balanced finish and the capacity to improve with age. Ideal as an aperitif and a natural match for appetizers, fish dishes, shellfish, and white meats.
— Catherine Delaunay
Soave Classico
Foscarino
Sourced from the Casette Foscarin vineyards north of the Soave Classico zone, this wine is rooted in calcareous soils of volcanic origin. The most sun-exposed grapes are harvested in multiple passes to ensure optimal ripeness, then gently pressed with a low-temperature maceration. Aging takes place for about six months in barriques and 5-hectoliter tonneaux. A true Soave Classico cru, it shows a straw-yellow color with golden highlights and an intense, layered bouquet of ripe fruit touched by honey, vanilla, dried fruit, and a pronounced mineral note. The palate is full-bodied, rich, and smooth, making it an excellent pairing for vegetable-driven fish dishes, fish soups, and soft cheeses.
— Catherine Delaunay
Valpolicella
Superiore
Hand-harvested in early October, the grapes are gently semi-dried for 20 to 30 days in well-ventilated drying rooms known as fruttai. After pressing, the wine undergoes a six-day maceration on the skins, followed by five months of aging in barrel. Ruby red with purplish hues, it shows a complex, expressive nose of violets and roses layered with ripe cherry and sour black cherry, accented by a subtle touch of spice. The palate is well balanced, light and smooth, with gentle tannins and a clean, polished finish. An excellent match for hearty first courses, entrecôte, or grilled meats.
— Catherine Delaunay
