More consistent than Chianti and better value than Brunello, Vino Nobile is my favourite Tuscan red. This is a classic, mature example with a nose of black cherry, prunes, baked tomato and wild herbs. Delicious with meaty pasta dishes, grilled steak or hard cheeses.
Sangiovese is a red grape grown throughout Italy, but perhaps achieves its greatest expression in Tuscany. It produces medium to full bodied wines with very high acidity and shows Morello cherry, savoury herb, dried tomato and spice character.
The Innocenti estate lies just outside Montepulciano in the small medieval hilltop village of Montefollonico. The estate consists of about 32 hectares of which 12 are vineyard. Steeped in history, the cellar buildings date back to end of the 13th century. Most of the estate is dedicated to Sangiovese, although some Canaiolo Toscana is used in the blend.
Vino Nobile di Montepulciano is a red wine produced in the vineyards surrounding the town of Montepulciano in Tuscany. The wine is made primarily from the Sangiovese (known locally as Prugnolo gentile) blended with Canaiolo Nero and small amounts of other local varieties such as Mammolo. The wine is aged for 2 years (at least 1 year in oak barrels) and three years if it is a riserva. Vino Nobile strikes a balance between Chianti Classico and Brunello with softer tannins than Brunello, and broader, less acidic profiles than Chianti Classico. The wines offer better value than Brunello and more consistency than Chianti. Not be confused with Montepulciano d’Abruzzo, a red wine made from the Montepulciano grape in the Abruzzo region of east-central Italy!
With its characteristic high acidity and robust tannins Sangiovese demands food to show at its best. Perfect with roast meats, game, meaty pasta dishes and hard cheeses. It also has an affinity with any tomato based dishes.