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Avignonesi

Avignonesi Nobile di Montepulciano Sangiovese 2021

Red biodynamic still

Organic and sustainable
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Denomination Vino Nobile di Montepulciano DOCG
Size 0,75 l
Alcohol content 14.5% by volume
Area Tuscany (Italy)
Grape varieties 100% Sangiovese
Aging 12 months in French barriques and 6 months in large Slavonian oak casks, for 18 months, followed by at least 6 months in the bottle.
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Awards

  • 2021

    95

    /100

    James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.

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Details

Profumo

Perfume

Intense aromas of fresh, red fruits and forest floor with a touch of sweet spices.

Gusto

Taste

Medium-bodied, round and elegant with silky tannins and a round and persistent finish.

Serve at:

18 - 20 °C.

Longevity:

10 - 15 years

Decanting time:

1 hour

Full Bodied and Very Aged Red Wines

Pairings

Meat
Game
Cheese
Matured cheese
Pork

Producer
Avignonesi
From this winery
  • Start up year: 1974
  • Oenologist: Matteo Giustiniani
  • Bottles produced: 600.000
  • Hectares: 170
Working every day to become a good ancestor, nourishing the land and people, creating a better world for those to come, is the Avignonesi Group’s vision.

The company’s mission is to assume leadership in the context of the "good wine industry". An ecosystem built on organic and biodynamic agriculture, sustainable distribution systems and consumer education. We work transparently and by innovating, driven by a very long-term view. The development of Avignonesi, founded on the production of wine, also extends to our Hospitality.
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Name Avignonesi Nobile di Montepulciano Sangiovese 2021
Type Red biodynamic still
Denomination Vino Nobile di Montepulciano DOCG
Vintage 2021
Size 0,75 l
Alcohol content 14.5% by volume
Grape varieties 100% Sangiovese
Country Italy
Region Tuscany
Vendor Avignonesi
Origin Valiano di Montepulciano (Siena).
Soil composition Pleistocene and Pliocene origin.
Cultivation system Head-training, Guyot and spurred cordon.
Plants per hectare 2,564 - 7,158.
Harvest From the 20th of September to the 10th of October.
Wine making Spontaneous fermentation with the use of indigenous yeasts. Alcohol fermentation and maceration on the skins lasted 20 to 30 days, depending on the individual lots.
Aging 12 months in French barriques and 6 months in large Slavonian oak casks, for 18 months, followed by at least 6 months in the bottle.
Allergens Contains sulphites