Vino Nobile di Montepulciano Docg

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Montepulciano. This is also documented since ancient times by a kylix (a wine glass) with the portray of Flufluns, the Etruscan Bacchus god of wine, which was found in 1868, in a tomb close to the Tuscan town. The documentations regarding the celebrity of this superb red wine are numerous. It is described as “the king of all wines” in the poem “Bacchus in Tuscany” written by Francesco Redi in 1685, famous doctor and naturalist, but also wise poet. The fortune of this poem favoured the wine which became more prestigious and popular also abroad, and became one of the most requested wines in the court of William III, king of England, Scotland and Ireland. The Vino Nobile of Montepulciano s a red table wine which is also produced in the Reserve version.

How it is consumed

The Vino Nobile di Montepulciano is perfectly accompanied by fresh meat-based dishes such as the famous bistecca alla fiorentina, cold cuts, sausage, red meat and liver. It is also served with semi mature Pecorino Toscano and with beans. It is served in ballon chalices at a temperature between 16 and 18°C.

How it is produced

The Vino Nobile di Montepulciano does not follow any rigid preservation rules: it is enough to keep the wine in the dark, at a constant temperature of 10 to 15°C. To avoid that the cork becomes too dry, the humidity must be around 70-75%. The bottles must be conserved horizontally on wooden shelves.

How it is known

In the production of the Vino Nobile di Montepulciano the fermentation of the must takes place in contact with the marc, which during this phase eliminated part of the substances it contains, such as the tannic and anthocyanin ones. The grapes are presses and in many cases, picked from the bunch, sulphited with the addition of sulphite anhydride. At this point, the fermentation phase, followed by maceration, initiates in special wine recipients for more than 15 days. The drawing of wines from the vat which allows the separation of grape-skins and grape-stones from the wine-must follows, decantation, refining. The aging period must be two years long, three if the wine is “Reserve”, starting from the first of January of the year following vintage.

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