Avignonesi Vino Nobile di Montepulciano
WHY WE LOVE IT
- This wine is made with Sangiovese grapes highlighting the balanced and harmonious traits of its habitat.
- The wine shows a sleek medium body, seamless tannins and a distinctive tasting profile.
- Vineyards were planted between 1995 and 2017 in sedimentary soils of marine origins, calcareous with variable quantities of clay and sand from the Pleistocene (3 million – 120,000 years ago) at Le Capezzine, Lodola and Matracchio, from the Pliocene (3-5 million years ago) at I Poggetti, Le Badelle, Il Greppo, Banditella and El Grasso.
- Great for the ‘now’ it reveals an impressive aging potential.
Varietal: 100% Sangiovese
Elaboration: 20-25 days of maceration at controlled temperature. 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 18 months in Slavonian oak barrels, oak barriques and tonneaux (500 ltr.) and at least 6 months in bottles
Tasting Notes: In the glass it shows intense garnet red reflections. On the nose aromas of small red fruits, strawberries and currants. Then pomegranate and the unmistakable violet scent of good Sangiovese. In the background a touch of vanilla, sweet spices and liquorice. The palate is well balanced with hints of ripe cherries and plums, supported by precise and elegant tannins. The body is warm and enveloping with a long and persistent finish.
PRESS
2018 – 93 Wine Advocate | 91 Wine Spectator
2019 – 92 Wine Spectator | 92 James Suckling
2020 – 92 Wine Spectator
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.