Wine Article
2009 Vecchia Cantina di Montepulciano Vino Nobile di Montepulciano
Last edited on 4/28/2015 by misfits
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By Vecchia Cantina di Montepulciano
Vino Nobile di Montepulciano
Technical Details
Grape Varieties: Sangiovese and Canaiolo
Production Area: Montepulciano (SI)
Yield per Hectare: 80 quintals of grapes, the equivalent of 56 hectolitres of wine.
Altitude of Vineyards: 250/450 m above sea level.
Soil Type: Autochthonous, medium texture
Training System: Guyot and spurred cordon
Plant Density: 2500/4500 vinestocks per hectare
Vinification: Separation of grapes from stalks and pressing; fermentation at controlled temperature followed by maceration, 10-12 days in total.
Fermentation Vats: Stainless steel vats
Fermentation Temperature: 26-28'C
Maturation: 2 years in large 35-85 hl Slavonian durmast barrels and refinement in bottle for at least 6 months.
Aging Capacity: 4-6 years
Colour: Vivid ruby red with pleasant violet hues.
Bouquet: Fresh and wide, persistent in the fruity notes. With age it releases scents of spices typical of this species of vine.
Service Temperature: It is best to decant the wine and serve it at a temperature of 16-18'C.
Food Pairing: Any kind of roasted meat including game, and stewed meat. Good with medium-aged cheese.
Vino Nobile di Montepulciano
Technical Details
Grape Varieties: Sangiovese and Canaiolo
Production Area: Montepulciano (SI)
Yield per Hectare: 80 quintals of grapes, the equivalent of 56 hectolitres of wine.
Altitude of Vineyards: 250/450 m above sea level.
Soil Type: Autochthonous, medium texture
Training System: Guyot and spurred cordon
Plant Density: 2500/4500 vinestocks per hectare
Vinification: Separation of grapes from stalks and pressing; fermentation at controlled temperature followed by maceration, 10-12 days in total.
Fermentation Vats: Stainless steel vats
Fermentation Temperature: 26-28'C
Maturation: 2 years in large 35-85 hl Slavonian durmast barrels and refinement in bottle for at least 6 months.
Aging Capacity: 4-6 years
Colour: Vivid ruby red with pleasant violet hues.
Bouquet: Fresh and wide, persistent in the fruity notes. With age it releases scents of spices typical of this species of vine.
Service Temperature: It is best to decant the wine and serve it at a temperature of 16-18'C.
Food Pairing: Any kind of roasted meat including game, and stewed meat. Good with medium-aged cheese.