Avignonesi Rosso di Montepulciano

Avignonesi Rosso di Montepulciano

WHY WE LOVE IT

  • With its abundant, upfront fruit and bright acidity Avignonesi’s Rosso di Montepulciano is a typical example of Sangiovese from Tuscany.
  • The vineyards were planted between 1990 and 2006 in clay rich soils of marine origin from the Pleistocene (3 million – 120.000 years ago) and the Pliocene (3-5 million years ago) era.

Varietal: 96.2% Sangiovese, 3.8% Colorino

Elaboration: The vines are cordon-trained, guyottrained and bush-trained at an altitude of 270 – 350 metres a.s.l. and grow at a density of 2.564 – 5.880 plants/ hectare. 8-12 days of maceration. Alcoholic fermentation is carried out by the yeasts selected from our pied de cuve. Pied de cuve is the first batch of grapes that is harvested in advance to select the yeasts naturally present on the skins. These will become the basic yeast for the fermentation of the grapes, which will be harvested later. This process enhances the link between the wine and its vineyard, thus sealing its sense of place. Aged at least 6 months in oak barrels.

Tasting Notes: Brilliant ruby red color. The nose opens with fresh notes of strawberry, blackberry and blueberry accompanied by final nuances of wild myrtle and black cherry. Juicy it has an increasing intensity of flavor. It has a delicate and soft tannic structure, accompanied by generous aftertaste notes of cherry typical of Sangiovese.

PRESS

2019 – 90 Wine Spectator | 90 James Suckling

2020 – 91 James Suckling

2021 – 91 James Suckling

PRODUCER BACKGROUND

A love for Tuscany and wine brought owner and winemaker Virginie Savery to Montepulciano, Tuscany, where she purchased 20% of Avignonesi in 2007, completing the entire winery’s purchase in 2009. Spending two years in Bordeaux, this wine consumer learned winemaking. Being a detail-oriented attorney who brokered deals for her well-known Belgian shipping family, she brought a skillset and a vision of eliminating herbicides and pesticides from all phases of production to her new business.

Savery’s goal was to marry consumer education, organic and biodynamic agriculture, and sustainable distribution systems. She provides English lessons to her workers’ children to enhance employability as adults. Avignonesi uses naturally-occurring yeast in their vegan wines, earning the Benefit-Corp Certification in 2022 for their efforts of being stewards of the land, mitigating impact, and being socially and environmentally responsible.