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Avignonesi

Avignonesi Vin Santo di Montepulciano Occhio di Pernice 0.375L 2010

Red dessert wine dessert wine

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Regular price €204,00
Regular price €204,00
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Denomination Vin Santo di Montepulciano DOC
Size 0,375 l
Alcohol content 12.5% by volume
Area Tuscany (Italy)
Grape varieties 100% Sangiovese
Aging 10 years in barrels.
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Description

"This wine has already aged for over a decade when it is launched on the market, yet it has an incredible capacity to refine further in the bottle without altering its unique characteristics." Ashleigh Saymour, oenologist.

Perfume

Perfume

Rich and concentrated with enveloping aromas of Mediterranean herbs, citron, plums, fruit cake, star anise and a long-lingering, nutty finish. This sweet wine reveals new, surprising sensory experiences with every sip.

Taste

Taste

It is a wine suitable for long ageing in the bottle.

Serve at:

14 -16 °C.

Longevity:

15 - 25 years

Sweet red and/or dessert wines

Producer
Avignonesi
From this winery
  • Start up year: 1974
  • Oenologist: Ashleigh Seymour, Matteo Giustiani
  • Bottles produced: 750.000
  • Hectares: 169
When in 1377 Gregory XI moved the papal seat from Avignon to Rome, some French families followed him to Italy, one of them, probably for simplicity, began to be called "Avignonesi".

Avignonesi consists of four wine-producing estates: Le Capezzine, I Poggetti, La Selva and La Lombarda. In total they comprise 225 hectares of open ground, 109 ha of vineyards and 3 ha of olive groves.
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Cheese
Desserts

Name Avignonesi Vin Santo di Montepulciano Occhio di Pernice 0.375L 2010
Type Red dessert wine dessert wine
Denomination Vin Santo di Montepulciano DOC
Vintage 2010
Size 0,375 l
Alcohol content 12.5% by volume
Grape varieties 100% Sangiovese
Country Italy
Region Tuscany
Vendor Avignonesi
Origin Valiano di Montepulciano (Siena).
Cultivation system Guyot.
Plants per hectare 2,564 vines per hectare.
Harvest The grapes have been hand-picked from the best vineyard parcels and places in small, vine leaf-coated bins.
Wine making The grapes were laid out on bamboo mats in the drying loft, where they remained to dry for 6 months. Afterwards, they were gently pressed, and the must was transferred to the kegs for slow and natural fermentation, with the addition of the indigenous yeast.
Aging 10 years in barrels.
Allergens Contains sulphites