This extraordinary wine comes from an area of south-east Tuscany with a unique artistic heritage and landscape, truly privileged thanks to its oustandingly prestigious “Nobile” wines. In the mid-16th century Sante Lancerio, cellarman to Pope Paul III Farnese, exalted Montepulciano as “perfettissimo tanto il verno quanto la state odorifero, polputo, non agrestino, né carico di colore, sicchè è vino da Signori” – ideal for noble tables.
PRODUCTION DISTRICT: Montepulciano hills.
ALTITUDE: 300–500 metres.
TYPE OF SOIL: Pliocene origin, with clay and marly sediment.
TRAINING SYSTEM: Guyot and spurred cordon
HARVEST: By early October.
WINEMAKING METHOD: The ripe grapes undergo the traditional red winemaking method with long maceration and frequent pumping-over, and fermentation at 25–28 °C.
AGEING NOTE: The wine matures for at least two years before bottling, mostly in oak casks. It then ages for a few months more before release.
SENSORY PROFILE: Ruby red colour with bright garnet hues. Vibrant, complex and particularly subtle aromas, prevalently dried plums, cloves and cinnamon with hints of Parma violets and irises. Dry, rounded, tangy flavour with well-judged tannin, and a stylish note of damson jam and toasted almonds in the lingering finish.
RECOMMENDED CELLARING: 10 years in bottle laid down in a dark place.
FOOD PAIRING: Roasted red meats, game, dishes flavoured with truffles, mature cheeses.