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Vino Nobile di Montepulciano DOCG Riserva ‘Vitaroccia’

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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.

Produced only in the best vintages, Icario’s Vino Nobile Riserva Vitaroccia takes its name from the old farmhouse on the property. The blend is 95% Sangiovese with 5% Cabernet Sauvignon, aged for 24 months in a combination of  225lt French barriques and 500lt tonneaux, then refined in bottle for additional 12 months prior to release.

A full-bodied, sophisticated wine of an intense, ruby red color. A complex bouquet of dark cherries, blackberries, violets and exotic spices on a background of undergrowth and precious wood. Enveloping in the mouth, with great structure and elegance, the firm tannins make it suitable for long ageing. Vino Nobile gives its best with red meat, grilled steak, game and lamb. Excellent with Tuscan pecorino and aged cheeses.

– 2015 rated 93 JS

– 2016 rated 92 JS

Winery

Icario

Region

Toscana

Varietal

95% Sangiovese, 5% Cabernet Sauvignon

Location of Vineyards

Montepulciano

Orientation

North - West exposure

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 towards the end of September, followed by fermentation and maceration in steel tanks at a controlled temperature of 77-78°F for a minimum of 25-28 days. The raking then takes place and the temperature is lowered to 65-68°F to induce malolactic fermentation.

Aging

Aged for 24 months in a combination of 225lt French barriques and 500lt tonneaux. Refined in bottle for additional 12 months prior to release.

Alcohol Content

14.5%

Total Production

8,000 bottles

Oenologist

Franco Bernabei