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Vino Nobile di Montepulciano DOCG

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Tasting Notes

Though it often falls in the shadows of neighboring Chiantis, Brunello, or Super Tuscans, Vino Nobile di Montepulciano was the first DOCG wine to appear on the Italian market. A favorite amongst influential Italian Kings, Popes, and Presidents, the wine has been celebrated throughout history as the wine of the nobles (hence its name).

Vino Nobile di Montepulciano is produced from vineyards surrounding the town of Montepulciano, south of Siena where the art of wine-making dates back to Etruscan times and it is not to be confused with Montepulciano d’Abruzzo, a red wine made from the Montepulciano grape in the Abruzzo region of east-central Italy. Vino Nobile is made predominantly from Sangiovese, locally known as prugnolo gentile, which must occupy at least 70% of the blend.

Icario Vino Nobile is made with 90% Sangiovese, 10% Colorino, farmed organically (full certification is expected in 2023). Aged for 18 months in traditional French oak barrels of 3,500 lt. and 500 lt. and refined in bottle for 6 months prior to release.

Ruby red in color tending to garnet with aging. The nose displays an impressive intensity, remarkable balance and persistence. The aromas recall notes of fresh red and dark fruits, undergrowth and sweet spices, together with delicate floral tones. Full and enveloping in the mouth, with a balanced and fine body.
Vino Nobile gives its best with red meat, grilled steak, game and lamb. Try it with Texan brisket, Turkish lamb skewers or lamb tagine. Excellent with Tuscan pecorino and aged cheeses but it can also be enjoyed with vegetarian preparations based on eggplant, radicchio or mushrooms.

– 2016 rated 92 JS

– 2017 rated 92 WE

Winery

Icario

Region

Toscana

Varietal

90% Sangiovese, 10% Colorino

Location of Vineyards

Montepulciano (South of Siena)

Orientation

North - West

Altitude

1150-1480ft a.s.l

Type of Planting

Organic (full certification expected in 2023)

Soil

Tuff, clay and silt

Type of Cultivation

Spurred cordon. Yields are 50-60qt per hectare

Vinification

Harvest is carried out by hand in mid-September, followed by fermentation and maceration in steel tanks at a controlled temperature of 77-82°F for a minimum of 18-22 days. The raking then takes place and the temperature is lowered to 65-68°F to induce malolactic fermentation.

Aging

Aged for 18 months in traditional French oak barrels of 3,500 lt. and 500 lt. Refined in bottle for 6 months prior to release.

Alcohol Content

14.5%

Total Production

20,000 bts

Oenologist

Franco Bernabei