Tenuta Meraviglia sits at the southernmost end of the Bolgheri denomination, on an impressive plateau 150 metres above sea level surrounded by woodland with sweeping views of the Tyrrhenian Sea and the Tuscan Archipelago. The estate was acquired in 2016 by Argentine entrepreneur Alejandro Bulgheroni, who by that point had already built a significant wine portfolio spanning Uruguay, Argentina, and Tuscany — including the renowned Dievole and Certosa di Pontignano estates in Chianti Classico. With 30 hectares of certified organic vines planted primarily with Cabernet Franc on rare volcanic soils rich in rhyolite, Tenuta Meraviglia quickly established itself as one of the most exciting new names in a region already packed with icons.

The winemaking team is led by celebrated consultant Alberto Antonini, working alongside soil specialist Pedro Parra — a partnership that has defined the estate's philosophy from the start. Their approach is deliberately counter-cultural for Bolgheri: grapes are harvested earlier rather than later to preserve freshness and aromatic precision, extraction and maceration are kept as light as possible, and the wines are aged in large, untoasted French oak vessels rather than the small barriques typical of the region. The result is a style that looks more toward northern Italy or even the Loire than classic Bolgheri — refined, mineral, and driven by terroir rather than oak.

The 2017 vintage in Bolgheri was one of the hottest and driest on record in Tuscany — a genuinely difficult year that demanded careful management in the vineyard. For Maestro di Cava, the decision to harvest early proved critical, preserving the natural acidity and freshness that define the wine's character. After spontaneous fermentation in raw concrete tanks, the wine spent 24 months ageing in large, untoasted French oak barrels before bottling. Only 5,000 bottles were produced, making this one of the most limited releases from an estate that was, at the time, still just announcing itself to the world.