Valdipiatta Vino Nobile di Montepulciano 2015

A blend of 95% Sangiovese (called Prugnolo Gentile in Montepulciano) and 5% Canaiolo Nero, the grapes for this wine are hand harvested in late September. The must undergoes an initial pre-fermentation maceration at low temperatures to release some of the grapes more subtle nuances. 

About the Vineyard

The sandy-claily soil enhance the elegance of the wines since the sand that is on top drains the water underground while the clay which is in the deepest layer is a kind of sponge that preserves the water and the hydratation of the roots. This factors make the plants being always in a good water balance even in hot and dry vintages

Wine Production

This wine is a blend of different vineyards that are picked and vinified separately and blended at the end of the malolactic fermentation. 

Tasting Notes

This stunning wine is deep ruby red in color with intense aromas of ripe dark berries and black cherries complemented by subtler notes of spices and tobacco. Lush and velvety on the palate, this wine offers a full-flavored, powerful profile with smooth, polished tannins and bright acidity.

Food Pairing

This wine is emphasized by tasteful and fat dishes that perfectly match with its smooth tannins and fresh acidity. Then pair this wine with tasteful pastas, rotisserie-roasted red meat, marinara sauces, braised lamb, and grilled polenta.

Production Info
Production area/appellation
Vino Nobile di Montepulciano DOCG
Vineyard size
30 acres
Soil composition
Clay and Sand
Training method
Spur-pruned Cordon
Elevation
1,055-1,155 feet
Vines/acre
1,320-1,600
Average Vine Age
40
Yield/acre
2.8 tons
Exposure
Various
Total SO2
89
Year vineyard planted
1973-1992
Harvest time
September
First vintage of this wine
1973
Bottles produced of this wine
50,000
Winemaking & Aging
Varietal composition
95% Sangiovese, 5% Canaiolo Nero
Prefermentation Technique
Cold maceration
Time on its skins
23
Fermentation container
Stainless steel tanks
Age of Aging Container
Two-Three years
Length of alcoholic fermentation
10 days
Fermentation temperature
86 °F
Maceration technique
Racking and Pumpovers
Maceration length
23
Malolactic fermentation
Yes
Fining agent
Animal based
Type of aging container
Barriques and Barrels
Length of bottle aging
6 months
Size of aging container
225 L and 50 HL
Type of oak
French and Slavonian
Length of aging before bottling
18 months
Certified Vineyards
Organic vineyards
Analytical Data
Alcohol
14 %
pH level
3.6
Residual sugar
2.2 g/L
Acidity
5.2 g/L
Dry extract
32.1 g/L

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