Nobile di Montepulciano

The grapes, after having been crushed and de-stemmed, are put into small stainless steel fermenters where they ferment for at least 10/15 days. Throughout this period, pumping over and punching down are carried out, sprinkling the skins with the must to obtain the maximum extraction of color and aromas. The subsequent malolactic fermentation also takes place in steel, followed by elevation in small oak barrels, in tonneaux and in barriques for a period ranging from 6 to 24 months depending on the types of wines. During these months the wines are followed scrupulously by me and by the cellarman who, respecting times and needs, carries out the cask-to-barrel decanting. At the end of the aging in wood, each single barrel is, for the last time, analyzed and evaluated by my wine consultant and myself before deciding the various blends together. For my Vino Nobile di Montepulciano I prefer the use of barrels of 25/30 hl and an aging period of 24 months followed by a period of 6/8 months of bottle aging.

My Nobile is only put on the market in September following the second year of production when it reaches the best conditions for tasting. My interpretation of Vino Nobile is therefore one of the most traditional of this area and offers a classic and respectful view of the use of Sangiovese Prugnolo Gentile.

Region: Toscana

Year: 2017

Alcohol content: 13,5%

Volume: 75 cl.

Winery: Romeo

Grape: Sangiovese, Colorino, Mammolo

Name: Nobile di Montepulciano DOCG

Pairing: Excellent aging wine with main courses such as Florentine steak and aged cheeses.

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