Avignonesi Vino Nobile Di Montepulciano 2017


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Avignonesi Vino Nobile Di Montepulciano 2017

93 pts – Wine Enthusiast

Certified organic and following the principles of biodynamic viticulture, this lovely red opens with enticing scents of camphor, pressed rose petal, forest floor and licorice. Smooth and savory, the linear, elegant palate delivers juicy cranberry, pomegranate, coffee bean and orange zest alongside taut but extremely refined tannins. Surprisingly fresh acidity for the hot vintage keeps it balanced. Drink through 2029.  Kerin O’Keffe

2017 Vintage

Avignonesi’s Nobile philosophy is deeply rooted in balance and terroir. Made of 100% Sangiovese estate grown grapes, the wine shows an elegant medium body, seamless tannins and a unique tasting profile. Our Nobile is a precise portrait of the variety of the Sangiovese growing in the Nobile di Montepulciano appellation. At its first stages it stands out for its exceptional drinkability and over the decades it surprises for its impressive ageing potential.

Tasting Notes

In the glass it has intense garnet red reflections. On the nose, aromas of red berries, cherry and pomegranate and the unmistakable violet scent of Sangiovese. In the background a touch of vanilla and Mediterranean herbs. On the palate it is well balanced and ripe cherry and plum return, supported by a dense tannic texture. The body is warm, ethereal and enveloping with a long and persistent finish.


100% Sangiovese.


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, Banditella and El Grasso.


The plants are between 12 and 42 years old. The vines are bush-trained, guyot and cordon-trained at an altitude of 270 – 375 metres a.s.l. / 885 – 1,230 feet a.s.l. and grow at a density of 2,564 – 7,158 plants / hectare (1,025 – 2,863 plants / acre).



The fermentation was spontaneous. Alcoholic fermentation and maceration on the skins lasted up to 30 days, depending on the individual lots.


18 months in large oak casks and barriques.

ALCOHOL: 13.5%