Vino Nobile di Montepulciano DOCG

Tuscan classic: what makes Vino Nobile special?

The town of Montepulciano sits atop a hill in the southern part of Tuscany, where sandy clay soils prevail. This Tuscan wine appellation stands out due to a specific Sangiovese clone, locally known as Prugnolo Gentile. According to strict DOCG rules, this clone must make up at least 70% of the blend, often complemented by Canaiolo Nero or Mammolo varieties. The wine exhibits a deep ruby color that takes on a brick hue with age. The aroma is dominated by ripe dark cherries, plums, and violets, while extended oak aging introduces notes of cloves, leather, and tobacco.

Food pairing guidelines

Thanks to its balanced body, refreshing acidity, and well-integrated tannins, Vino Nobile is an incredibly food-friendly wine. It demands protein and richer flavors in the kitchen. It shows its best when paired with:

• Fire-grilled meat—beef steaks (especially the classic Bistecca alla Fiorentina) and lamb;
• Slow-braised game dishes (wild boar, venison);
• Savory pasta dishes with meat ragù sauces;
• Hard, long-aged sheep's milk cheese (e.g., Pecorino di Pienza).

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How does it differ from Chianti Classico and Brunello di Montalcino?

All three of these great Tuscan wines are based on the Sangiovese grape. Brunello is the most powerful and massive, requiring the longest aging. Chianti Classico generally features higher acidity and a lighter body. Vino Nobile di Montepulciano sits right in the middle—it is fuller and softer than Chianti, yet more elegant and approachable earlier than Brunello.

What does "Riserva" mean on the label?

A standard Vino Nobile must be aged for at least 2 years (with a minimum of 1 year in oak barrels). A Riserva wine is aged for at least 3 years (with 6 months in the bottle). These wines boast greater complexity and have better potential for aging.

Can it be cellared for a long time?

Yes, high-quality vintages of Vino Nobile possess excellent aging potential. Under proper conditions in a cellar, it can be successfully stored for 10 to 15 years, allowing the tannins to soften further and the aromas to become more earthy.