Avignonesi
Vin Santo Di Montepulciano 0.375L 2010
| Denomination | DOC Vin Santo di Montepulciano |
|---|---|
| Size | 0,375 l |
| Alcohol content | 12.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | Grechetto, Malvasia, Trebbiano Toscano |
| Aging | Maturation in small barrels for 10 years; refinement in bottle for 6 months. |
- Name and producer: Vin Santo di Montepulciano DOC 2010 by Avignonesi
- Format and alcohol: 0.375 l bottle with 12.5% vol, contains sulphites
- Grape varieties used: Grechetto, Malvasia and Trebbiano Toscano selected for drying
- Production process: Dried on racks for 6 months, maximum must yield 15%
- Tasting notes: Amber colour, dense consistency and balance, ideal with cantucci and blue cheeses
Description
What kind of wine it is
Avignonesi Vin Santo di Montepulciano is a sweet white dessert wine, created from a meditative blend of Grechetto, Malvasia and Trebbiano Toscano grapes. It displays a deep amber hue, the result of oxidative ageing. The bouquet is intense, dominated by clear notes of raisins and candied fruit, enhanced by hints of tobacco and subtle mineral nuances. On the palate, it is dense and enveloping, supported by a vibrant acidic freshness that balances the rich residual sugar, ensuring a persistent, dynamic and elegant finish.
Where it comes from
The grapes are sourced from the renowned Valdichiana area, at the Le Capezzine estate near Montepulciano. In this region, the Avignonesi winery carries out a rigorous selection in the vineyard, favouring loose bunches with resilient skins, ideal for withstanding dehydration. The deliberately limited yields ensure extremely concentrated raw material. The strong territorial connection is expressed through established production methods, which give Vin Santo di Montepulciano its unmistakable profile of balance and longevity.
How it is produced
After the harvest, the bunches are laid out on special reed mats inside drying rooms. The natural drying process lasts six months without any movement of the grapes, encouraging maximum aromatic and sugar concentration. This is followed by pressing, which extracts a dense must with extremely low yields. After static decantation, the liquid rests in small oak barrels, partially filled to trigger a slow oxidative development through the addition of the “mother”, a historic fermentative residue. This profound decade-long maturation concludes with a further six months of final rest.
History and Curiosities
At the Le Capezzine farm, Avignonesi celebrates the authentic Vin Santo di Montepulciano DOC. Only the finest grapes, including Grechetto, locally known as “Pulce in culo” due to a distinctive black spot on the skin, are left to wither for six months on reed mats. The dense must then matures for ten years in small oak casks, enriched by the historic “mother”. After a final refinement in the bottle, this superb sweet passito reveals a complex aromatic harmony, offering an elegant Tuscan experience.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
15 - 25 years
- Start up year: 1974
- Oenologist: Matteo Giustiniani
- Bottles produced: 600.000
- Hectares: 170
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. Read more
| Name | Avignonesi Vin Santo Di Montepulciano 0.375L 2010 |
|---|---|
| Type | White dessert wine dessert wine |
| Denomination | Vin Santo di Montepulciano DOC |
| Vintage | 2010 |
| Size | 0,375 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | Grechetto, Malvasia, Trebbiano Toscano |
| Country | Italy |
| Region | Tuscany |
| Vendor | Avignonesi |
| Story | History and Curiosities At the Le Capezzine farm, Avignonesi celebrates the authentic Vin Santo di Montepulciano DOC. Only the finest grapes, including Grechetto, locally known as "Pulce in culo" due to a distinctive black spot on the skin, are left to wither for six months on reed mats. The dense must then matures for ten years in small oak casks, enriched by the historic "mother". After a final refinement in the bottle, this superb sweet passito reveals a complex aromatic harmony, offering an elegant Tuscan experience. |
| Origin | Fattoria Le Capezzine, near Valiano, a few kilometres from Montepulciano, among the hills of the Chiuso della Valdichiana (Tuscany, Italy) |
| Plants per hectare | From 2,000 to 8,500 vines per hectare |
| Production technique | Appassimento of the grapes in a drying room on reed mats for six months; pressing with pneumatic presses; natural decantation; maturation in small oak barrels for 10 years and refinement in bottle for 6 months. |
| Wine making | After harvesting, the grape bunches are taken to the drying room and left to wither for six months, laid out in a single layer on reed mats; the grapes are pressed using pneumatic presses; after about two months of natural settling, the must is placed in small oak casks (about 50 litres) filled to nine-tenths with the addition of "mother"; maturation in casks for 10 years and refinement in bottle for 6 months. |
| Aging | Maturation in small barrels for 10 years; refinement in bottle for 6 months. |
| Allergens | Contains sulphites |