Vino Nobile di Montepulciano D.O.C.G. - Nobile

Soil: Most of our vineyards in Cervognano are planted on alluvial and sandy calcareous soils with a
good percentage of silt, clay and stony structure that vary between layers according to the altitude.
The average density is around 6,500 plants per hectare.
Grapes: Vino Nobile is produced with selected grapes from vineyards at least 10 years of age that are
mainly planted on red, sandy and mineral soils to give the wine a great deal of character and aging
potential. Grapes used in the vintage are 85% Sangiovese Prugnolo Gentile, with the remainder
Colorino, Canaiolo and Mammolo.
Vinification: The grapes are picked manually and transported in crates. After de-stemming and soft pressing, they are fermented in oak vats filled to no more than two-thirds of their capacity. Indigenous yeast is used in the fermentation process that lasts about a week at controlled temperatures from 28 to 30
degrees. Short manual re-passing of the must and pomace is completed in the initial phase. Pulping continues, where possible, for another 5 to 8 days after fermentation.
Aging: This Nobile vintage is aged in Allier or Slavonian oak casks of capacity ranging from 5 to 35
hectoliters, where malolactic fermentation occurs. Maturation takes from 18 to 24 months. Before delivery the wine is aged in the bottle for several months
Optimal maturity: The aging potential of our Nobile is a few decades, so the optimum maturation period we
recommend varies, depending on the vintage, from the fifth to the eighth year after harvest.