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Vino Nobile di Montepulciano Master Class, Guided Tasting led by Antonio Galloni, Consorzio, Marina Nordic of IEEM USA – Wine Review

Vino Nobile di Montepulciano Master Class & Guided Tasting “The History Teller” led by Antonio Galloni, hosted by the Consorzio and Marina Nordic of IEEM USA.

Vino Nobile di Montepulciano has a long history and tradition of producing memorable bottles, so today should be a phenomenal event..

As expected, the room was crowded with curious and distinguished palettes.  Sommeliers, wine educators, wine critics, wine journalists, importers.

Vino Nobile di Montepulciano Region

The event featured Andrea Rossi, President of the Consorzio del Vino Nobile di Montepulcino and Antonio Galloni, Wine Critic & Founder of Vinous, who led the tasting.  

Andrea Rossi, President of the Consorzio del Vino Nobile di Montepulcino
Andrea Rossi, President of the Consorzio del Vino Nobile di Montepulcino

Rossi spoke about the Consorzio and Montepulciano while Galloni explained the Vino Noble di Montepulciano region with intrigue and excitement

The Vino Nobile production zone is positioned between Val di Chiana and Val d’Orcia at altitudes from 820 and 1900 feet. 

Antonio Galloni, Wine Critic & Founder of Vinous, led the tasting.  
Antonio Galloni, Wine Critic & Founder of Vinous, led the tasting.

The climate is influenced by nearby Trasimeno Lake, its soils composed of marine fossils, sandstone, salt rich clay and precious silt deposits.

The Sangiovese grape is locally called Prugnolo Gentile. Within their local Producer community, it’s name is mostly interchangeable. 

Montepulciano in Tuscany is the center for Vino Nobile’s vinification efforts where both vinification and aging takes place and are supervised  in the municipal area.

Vino Nobile is aged for a minimum of two years, including one year  in oak barrels;  and  three years total in order to earn the title Riserva.

Vino Nobile di Montepulciano Tasting

There were 11 wines tasted in total.  

“Alboreto”  Vino Nobile di Montepulciano 2020
“Alboreto”  Vino Nobile di Montepulciano 2020

“Alboreto”  Vino Nobile di Montepulciano 2020

From Fattoria della Talosa made from 100% Sangiovese. 

The vineyard is at 350-400 meters above sea level.  After a careful selection of grapes, from the last week of September to the first week of October, the fermentation time is about 15-20 days. 

Then malolactic fermentation is in stainless steel. The maturation is for 2 years in big barrels and stainless steel for another 2 months. The finished wine continues to be aged in bottle before release. An easy drinking win, hints of plum, blackberries, a kiss of strawberry and pepper. An excellent start to the day.

Vino Nobile di Montepulciano 2020 docg from Dei
Vino Nobile di Montepulciano 2020 docg from Dei

Vino Nobile di Montepulciano 2020 docg from Dei

Made from 90% Sangiovese and 10% Canaiolo. 

The soil is mostly clay with sand (tuff) and the vineyard is at 300 meters above sea level. Soft pressing of the grapes followed by spontaneous fermentation with the use of indigenous yeasts in stainless steel tanks at a controlled temperature. Maturation on the skins for 15 – 25 days with pump over’s. Aging for at least 24 months of which a minimum of 18 months is in wood. The wine remains in-bottle for some time before release. 

On the nose, hints of cherry, plum and violets with a hint of coffee and a touch of vanilla. Pair it with braised beef cheek with mashed potatoes.

“Asinine” Vino Nobile di Montepulciano Selezione 2020
“Asinone” Vino Nobile di Montepulciano Selezione 2020

“Asinone” Vino Nobile di Montepulciano Selezione 2020

Made from 100% Sangiovese.  

The vineyard is at 380 – 400 meters. The soil is clay and silt with embedded fossils. Fermentation is in stainless steel vats for 20 to 25 days with cultured yeasts from the vineyard. Malolactic fermentation in 6,000 to 8,000 French oak vats.

A vibrant wine with hints of red currant, cherry, strawberry, plum, violet.  Pair it with ribeye

“La Braccesca”  Vino Nobile di Montepulciano 2020

“La Braccesca”  Vino Nobile di Montepulciano 2020

Made from 90% Sangiovese and 10% Merlot.

The vineyard is at 290 meters. The soil is sandy loam. Each grape variety was harvested separately, de-stemmed and delicately crushed. Then transferred into stainless steel vats where alcoholic fermentation took place at a controlled temperature to preserve the fruit’s aromatic profile. Maceration on the skins for 10 days.  Malolactic fermentation.  Then the following spring, the bottles were aged approximately 12 months. Then bottled in spring 2020 and aged for one additional year in the bottle. 

Red currant, strawberries, cherries and a subtle hint of spice and vanilla. 

 “Vigna d’Afiero”  Vino Nobile di Montepulciano docg Selezione 2020 from Tenuta Valdipiatta
“Vigna d’Afiero”  Vino Nobile di Montepulciano docg Selezione 2020 from Tenuta Valdipiatta

“Vigna d’Alfiero”  Vino Nobile di Montepulciano docg Selezione 2020 from Tenuta Valdipiatta

Made from 100% Sangiovese. 

Vinification is in steel tanks at controlled temperatures. Maceration on the skins for 20-25 days. Daily pump over and délestage at the beginning and in the middle of fermentation. Spontaneous malolactic fermentation. Fermentation in stainless steel tanks for 20 days. Malolactic fermentation in stainless steel. The wine is aged in French barrels at 20% new oak for 18 months, then aged in bottle before release. 

A delicious and complex flavor.  Black cherry, dark chocolate, balsamic notes and a touch of vanilla   Pair this with duck, roasted and grilled meats.

Vino Nobile di Montepulciano docg 2020 Boscarelli
Vino Nobile di Montepulciano docg 2020 Boscarelli

Vino Nobile di Montepulciano docg 2020 Boscarelli

Made from 85% Sangiovese and 15% Canaiolo. 

Alluvial and sandy lime soil with silt, clay and stony structure. The grapes are picked manually. After de-stemming and soft pressing, they are fermented in oak vats. Indigenous yeast is used in the fermentation process that lasts about a week.  Aged in Slavonian oak casks, where malolactic fermentation occurs. Maturation takes from 18 to 24 months, then aged in the bottle for several more months before the release.  

Strawberry, blueberry and sage notes.  Medium body, medium tannin.  Suggested pairing:  grilled, roasted or braised meat and manchego or other seasoned cheese. 

Luca de Ferrari of Boscarelli shares stories and insight about their wine
Luca de Ferrari of Boscarelli

Vino Nobile di Montepulciano docg 2019 Avignonesi

100% Sangiovese.  

This bottle is even more special, as it employs Pied de Cuve, a process used by winemakers wanting to use wild yeast from the vineyard to ferment their wines. The process aims to build a population of viable (alive yeast) and vital (strong) in the wild yeast culture in a small volume of wine.

20-25 days of maceration.  Pied de cuve used for the first bath of grapes in advance, select yeasts which are naturally present on the skins.  Then these grapes become the basic yeast used for the fermentation.  At least 18 months in Slavonian oak barrels and then at least 6 months aged in bottle.

On the nose, strawberry and red currant with subtle vanilla and spices.  Well-balanced, medium body,  ripe cherries and plum.  Elegant tannin that creates a nice balance against the flavor and mouthfeel.  Surprisingly long finish. 

Would pair well with traditional Italian dishes, prosciutto, pecorino.    

“Tenuta Calimaia” Vino Nobile di Montepulciano docg 2020 Marchesi Frescobaldi

90% Sangiovese (Prugnolo Gentile) and 10% red grape varieties.  

Maturation in oak barrels for 24 months.  Bottle aged for 4 additional months.

Intense ruby red in the glass.  Nose is vibrant with cherry, sage, cardamom.  Dark chocolate.  Body is bold and velvety. Heavy tannin.  Long dry finish.

 

“Silineo” Vino Nobile di Montepulciano docg 2020 from Tenute del Cerro

Fermentation and maceration at controlled temperature with daily pump overs.

Goes through malolactic conversion then 18 months of aging.

Cherry and red currant on the nose.  Earthy, cedar, vegetal.

Pairs well with roasted chicken, and sharp cheddar.

"Messaggero" Vino Nobile de Montepulciano docg 2018
“Messaggero” Vino Nobile de Montepulciano docg 2018

“Messaggero” Vino Nobile de Montepulciano docg 2018

 

95% Sangiovese and 5% Canaiolo Nero.

The grapes are handpicked, fermented in small containers to facilitate extraction of the skins.  Fermentation is made with natural yeast, in full respect of the area, when the wine is still in contact with the skin, for 18-20 days.    Then transferred to Slovenian oak casks for 18 months, then 6 more months in oak.  During this period, they decant to make the wine clear and prepare for bottling.

The nose is pronounced with black currant, blackberry, blueberries, spice and leather.  Full body, medium tannin, long finish.

Would pair well with aged pecorino, ribeye and game

Vino Nobile di Montepulciano docg 2018 from Villa S. Anna
Vino Nobile di Montepulciano docg 2018 from Villa S. Anna

Vino Nobile di Montepulciano docg 2018 from Villa S. Anna

85% Sangiovese, Mammolo Canaiolo, 8% Colorino, 7% Merlot.

Fermented with a 20 day maceration.  Then 24 months in Slavonian oak barrels, French Oak, barriques.  After bottling, kept in bottle for another year.

Ruby in the glass, Dark cherry on the nose with tobacco and licorice.  Light body, medium tannin, dried cherry, raspberry, crushed herb, medium finish.

Pairs well with game meats, venison, seasoned cheese.

 

Joe Winger
Joe Wehinger (nicknamed Joe Winger) has written for over 20 years about the business of lifestyle and entertainment. Joe is an entertainment producer, media entrepreneur, public speaker, and C-level consultant who owns businesses in entertainment, lifestyle, tourism and publishing. He is an award-winning filmmaker, published author, member of the Directors Guild of America, International Food Travel Wine Authors Association, WSET Level 2 Wine student, WSET Level 2 Cocktail student, member of the LA Wine Writers. Email to: [email protected]
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