PRODUCTS
The vineyards of Montepulciano nurture three amazing wine:
Vino Nobile di Montepulciano
Rosso di Montepulciano
Vin Santo di Montepulciano
Pieve Vino Nobile di Montepulciano
APPELLATION: Pieve Vino Nobile di Montepulciano Denominazione di Origine Controllata e Garantita (DOCG)
DELIMITED ZONE: Decree by the President of the Italian Republic on August 5, 1980 and subsequent modifications. The wines must be obtained exclusively from the vinification of grapes produced from vineyards conducted by the bottling company.
VINEYARDS: Vineyards must be at least 15 years old.
GRAPES: Sangiovese Prugnolo Gentile minimum 85%, Canaiolo Nero; Ciliegiolo, Mammolo, Colorino maximum 15%. Not allowed grape varieties: international and white berry varieties.
MINIMUM PLANT DENSITY PER HECTARE: 2.5 kg per vine.
YIELDS: Maximum yield 70 quintals per hectare.
MATURATION: Minimum 36 months, of which at least 12 months in wood with free use of the format and type. Followed by a bottle aging period of an additional 12 months.
ANALYTICAL CHARACTERISTICS: Total acidity: 5g/l Minimum total alcoholic strength by volume: 13% Minimum non-reducing extract: 26 g/l Maximum volatile phenols: 450μ/l
Vino Nobile di Montepulciano
Vino Nobile di Montepulciano with its intense ruby-red color, which evolves into garnet with age, this wine offers an intense, ethereal, and distinctive bouquet. On the palate, it is dry, well-balanced, and persistent, with delicate hints of wood.
Perfectly paired with red meat, Vino Nobile di Montepulciano enhances the depth and richness of every dish.
THE LAW: The first production regulations were drawn up on July 12 1966. In 1980 Vino Nobile di Montepulciano was granted the Denominazione di Origine Controllata e Garantita, and was the first wine to be released with the top classification recognised by Italian legislation. The most recent modifications were approved by decree on November 9th 2010.
PRODUCTION ZONE: The territory of the municipality of Montepulciano excluding the area of the Valdichiana, and limited to vineyards situated between 250 and 600 metres above sea level.
THE GRAPES: Sangiovese, minimum 70% may be joined up to 30% by other varieties authorized for the Tuscany Region.
YIELDS: The maximum yield of grapes per hectare is 8 tons.
AGEING: Vinification and compulsory ageing must take place within the territory of the commune of Montepulciano. Wine with the appellation Vino Nobile di Montepulciano DOCG must undergo an ageing period of at least two years, starting from January 1st following the harvest. Within this period producers may choose from the following options:
- 24 months of maturation in wood
- 18 months minimum maturation in wood and the remaining months in other ageing vessels.
- 12 months minimum in wood and six months minimum in bottle and the remaining months in other ageing vessels. In the second and third cases, the beginning of wood ageing must not be after April 30 of the year following the harvest.
Wine with the appellation Vino Nobile di Montepulciano DOCG cannot be released before the end of the two years maturation prescribed by law, with the starting date being January 1st of the year following the grape harvest.
BOTTLING: Bottling operations must take place within the vinification zone. Wine with the appellation Vino Nobile di Montepulciano DOCG which does not qualify as riserva may be bottled in the entire territory of the region of Tuscany by cellars which have been bottling Vino Nobile di Montepulciano DOCG for at least three years before the present production regulations came into effect.
RISERVA: Wine with the appellation Vino Nobile di Montepulciano DOCG deriving from grapes with a minimum natural alcoholic content by volume of 12.50% and subjected to an ageing period of at least 3 years of which six months must be in bottle, may have the added qualification riserva on the label, with the minimum time to be spent in wood as stipulated.
CHARACTERISTICS: Minimum total alcoholic strength by volume: 12.50%, for the Riserva 13.00% Minimum total acidity: 4.5 g/l Minimum net dry extract: 23 g/l.
Rosso di Montepulciano
Rosso di Montepulciano deep ruby-red hue is complemented by an intensely vinous bouquet, while the palate reveals a dry, persistent character with a hint of tannic structure.
Aging refines Sangiovese’s characteristic tannins, lending freshness and balance. Perfectly suited for first courses, vegetable dishes, red meats, or medium-aged cheeses, it’s a wine made for every occasion.
THE LAW: DOC production regulations approved by presidential decree on December 21st 1988 and subsequent modifications as prescribed by decree on November 9th 2010.
PRODUCTION ZONE: The territory of the municipality of Montepulciano excluding the area of the Valdichiana, and limited to vineyards situated between 250 and 600 metres above sea level.
THE GRAPES: Sangiovese, minimum 70% may be joined up to 30% by other varieties authorized for the Tuscany Region.
YIELDS: The maximum permitted yield of grapes for the production of “Rosso di Montepulciano” DOC is 10 tons per hectare of specialized vineyard.
AGEING: “Rosso di Montepulciano” DOC may not be released before March 1st of the year following the grape harvest. Within sixteen months from January 1st following the harvest, wine qualified for the appellation “Vino Nobile di Montepulciano” DOCG, may be re- classified as “Rosso di Montepulciano” DOC as long as it fulfils the conditions and requirements laid down by the production regulations.
CHARACTERISTICS: Minimum total alcoholic strength by volume: 11.50% minimum total acidity: 4.5 g/l minimum net dry extract: 21 g/l
Vin Santo di Montepulciano
The color of Vin Santo di Montepulciano ranges from deep golden yellow to rich amber, accompanied by an intense, ethereal bouquet of ripe fruit. On the palate, it is full and velvety, with remarkable roundness. It pairs beautifully with dry biscuits such as traditional Tuscan Cantucci.
Vin Santo di Montepulciano Riserva showcases a deep golden yellow hue, its intensity varying with sugar concentration. Its bouquet is intense and ethereal, with ripe fruit aromas, while the palate is broad and velvety, offering exceptional smoothness. This wine pairs perfectly with dry biscuits like Tuscan Cantucci, aged cheeses, and foie gras.
Vin Santo di Montepulciano Occhio di Pernice displays shades from amber to topaz, with reddish highlights that darken to brown as it ages. The bouquet is intense, rich, and complex, featuring ripe fruit alongside other layered aromas. On the palate, it is refined and persistent, with a delicate sweetness on the finish. This wine pairs wonderfully with dry biscuits such as Tuscan Cantucci, dark chocolate, and aged cheeses.
THE LAW: DOC production regulations approved by G.U. Serie generale n.269 on November 16th 1996 and subsequent modifications as prescribed by decree on November 9th 2010.
PRODUCTION ZONE: The production zone of the DOC wines “Vin Santo di Montepulciano”, “Vin Santo di Montepulciano Riserva” and “Vin Santo di Montepulciano” Occhio di Pernice, covers the territory of the municipality of Montepulciano excluding the low-lying area of the Valdichiana.
THE GRAPES: “Vin Santo di Montepulciano” and “Vin Santo di Montepulciano” Riserva: Malvasia bianca, Grechetto bianco (locally known as Pulcinculo), Trebbiano Toscano, either singly or together, for a minimum of 70%. A maximum of 30% of other white varieties may be included on condition that they are authorized to be cultivated within the Tuscan Region. Aromatic varieties may not be included. “Vin Santo di Montepulciano” Occhio di Pernice: Sangiovese (Prugnolo Gentile) minimum 50%; other varieties recommended or authorized to be cultivated within the Tuscan Region, either singly or together, up to a maximum of 50%.
AGEING: Vinification, storing, and compulsory ageing of the wines must take place within the territory of the commune of Montepulciano. Bottling must take place within the province of Siena. The maximum permitted yield of the grapes in wine at the end of the ageing period must not exceed 35% of the fresh grapes Traditional vinification is carried out as follows: The grapes must be carefully selected at harvest-time and laid out to dry in suitable premises; partial drying- out with ventilation is permitted, and the sugar content after the drying process must reach 28% for the “Vin Santo di Montepulciano” DOC and at least 33% for the “Vin Santo di Montepulciano” Riserva DOC and the “Vin Santo di Montepulciano” Occhio di Pernice DOC. The grapes must not be crushed before: December 1st following the harvest for the “Vin Santo di Montepulciano; January 1st of the year following the harvest for “Vin Santo di Montepulciano” Riserva and “Vin Santo di Montepulciano” Occhio di Pernice. Storing and ageing must take place in wooden vessels not exceeding a capacity of 300 litres for “Vin Santo di Montepulciano”, in casks not exceeding a capacity of 125 litres for “Vin Santo di Montepulciano” Riserva, and in casks not exceeding a capacity of 75 litres for the “Vin Santo di Montepulciano” Occhio di Pernice. The minimum ageing period in wood is three years for “Vin Santo di Montepulciano”, five years for “Vin Santo di Montepulciano” Riserva, and six years for “Vin Santo di Montepulciano” Occhio di Pernice.
CHARACTERISTICS:
“Vin Santo di Montepulciano”:
Minimum total alcoholic strength by volume: 17% of which at least 2% is unconverted; minimum dry extract excluding sugars: 20 g/l. minimum total acidity: 4.5 g/l volatile acidity: a maximum of 40 mEq/l”
“Vin Santo di Montepulciano” Riserva:
Minimum total alcoholic strength by volume 20% of which at least 3.5%;minimum dry extract excluding sugars: 22 g/l minimum total acidity: 4.5 g/l volatile acidity: a maximum of 40 mEq/l.
“Vin Santo di Montepulciano” Occhio di Pernice:
Minimum total alcoholic strength by volume 21% of which at least 4%;minimum dry extract excluding sugars: 25 g/l minimum total acidity: 4.5 g/l volatile acidity: a maximum of 40 mEq/l.
The “Vin Santo di Montepulciano” D.O.C., for all its typologies, must have a minimum alcoholic strength of 12% vol.
