Famiglia Cotarella spotlight
The official Famiglia Cotarella channel presents Rosso Montiano, the 100 percent Merlot flagship grown on volcanic Lazio ground, the same wine as this 2018.
2018 Famiglia Cotarella Falesco 'Montiano' Lazio IGT
Riccardo Cotarella's volcanic Lazio Merlot, barrique polish and black fruit, a 2018 you can open at fifty dollars.
The 2018 Montiano is 100 percent Merlot from volcanic Lazio ground: spiced plum, cherry, balsamic, sweet tobacco, and creamy tannin after 12 to 14 months in French barrique, now $50.
The Merlot that made Lazio feel possible
Montiano is not anonymous international Merlot. Volcanic Lazio ground, French barrique, and a Cotarella texture that lands plush without losing its spine. Monica Larner at Wine Advocate found a profound, concentrated 2018 with sweet tannin. James Suckling found spiced plums, cherries, anise, balsamic, and sweet tobacco. This is the flagship to buy like a cellar wine at a table price.
The house
Renzo and Riccardo Cotarella founded Falesco at Montefiascone in 1979. Their daughters now run Famiglia Cotarella. Montiano remains the flagship red.
The wine
100% Merlot on volcanic soils. Hand-harvested. 12 to 14 months in medium-toast French barriques. Velvety tannin, a long finish.
The scores
Wine Advocate 93. James Suckling 92. Wine Spectator 91.
The drinker
Spiced plum and tobacco first. Decant 30 to 45 minutes. Serve 60 to 64 F. Roman oxtail or roast lamb.
Spiced plum, then tobacco and a volcanic line
James Suckling found spiced plums, cherries, anise, balsamic, and sweet tobacco, with firm creamy tannins around a plush dark-fruit core. Wine Spectator added smoke, iron, baked black plum, fig cake, dried sage, and cocoa. The 2018 drinks round and well-knit, mineral underneath the sweetness.
A generous European year that still kept line. The 2018 is rich and concentrated, with sweet barrique tannin, built to drink now through about 2030.
Spiced plum, cherry, anise, balsamic, sweet tobacco, vanilla, red fruit and jam.
Full, velvety tannin, 12 to 14 months French barrique, a volcanic mineral line.
Cocoa, sage, iron, a long close. Decant 30 to 45 minutes. Serve 60 to 64 F.
Volcanic Merlot, then French barrique
Montiano is 100 percent Merlot grown on Lazio's volcanic soils, building depth while keeping a savory mineral edge. Fruit is hand-selected. Elevage runs about 12 to 14 months in medium-toast French barriques, adding polish, spice, and a long velvety finish. That is how Montefiascone stays in the glass instead of turning into toast.
Vinous noted northern Lazio plantings from the late 1980s, tronconical fermenters, and about a year in barrique, some of it new. The 2018 is the flagship in a generous vintage: plush, spicy, mineral.
Serve 60 to 64 F. Decant about 40 minutes. Air is for perfume and spice, not a rescue.
The red that changed the Lazio conversation
Founded by Riccardo and Renzo Cotarella in 1979, Famiglia Cotarella helped redefine modern Lazio winemaking.
Montiano first appeared in 1993 and quickly became one of the defining modern reds of a region easier to associate with Rome and white wine.
The Cotarellas treated Merlot not as a shortcut to softness, but as a vehicle for volcanic soil, selection, and cellar precision. In 2017 the sisters rebranded Falesco as Famiglia Cotarella so the name on the label matched the family in the cellar.
The 2018 is that flagship in a generous vintage: plush, spicy, mineral, built for a Roman braise and a quieter second chapter in bottle.
Go Roman: oxtail, lamb, rosemary, tomato
Montiano wants a slow braise, lamb, celery, garlic, wine, and enough acidity or umami to keep the Merlot feeling polished.
Two plates. One Roman oxtail stew. One roast lamb with rosemary and garlic.
Decant 30 to 45 minutes. Serve 60 to 64 F. Open while the stew simmers.
Coda alla Vaccinara
Roman oxtail with tomato, celery, and wine. Gelatin-rich and savory.
Why it works: The braise softens tannin. Celery, tomato, and spice pull tobacco and black cherry forward.
View Recipe for coda alla vaccinara (opens in a new tab)
Abbacchio alla Romana
Lamb with garlic, rosemary, wine, vinegar, and anchovy umami.
Why it works: Lamb loves Merlot's dark fruit. Rosemary and vinegar lift the sweet spice and mineral edge.
View Recipe for abbacchio alla romana (opens in a new tab)Put Montiano in the cart
Volcanic Lazio Merlot, Wine Advocate 93, fifty dollars against a $125 typical retail.
Put six in the cart. This is the Cotarella flagship to drink with a Roman braise and to hold for tobacco, spice, and a softer middle.
