This is a fruit-focussed, fleshy expression of Prugnolo Gentile. It shows intense dark fruits on the nose of black and red cherry, ripe blackcurrants and juicy berries. The use of stainless steel and exclusion of oxygen in the winemaking process has ensured the wine stays fresh, with a bright acidity that enhances the depth and intensity of the luscious fruit flavours.
Sangiovese, a dark-berried vine, is the most widely planted grape variety in Italy. Virtually synonymous with the red wines of Tuscany and all the romanticism that goes with the territory, Sangiovese is the core constituent in some of the great names in Italian wine. It is prized for its high acid, firm tannins and balanced nature. Savoury flavours of dark cherries and black stone fruit are characteristic and may be backed by secondary notes of tomato leaf and dried herbs. The use of oak has become more popular and this coaxes richer flavours from the grapes, tending toward plum and wild raspberry.
Rosso di Montepulciano is a DOC for red wines made from Sangiovese grown in Tuscany, central Italy. It is the junior appellation associated with the Vino Nobile di Montepulciano DOCG. Generally this wine (like its neighbour Rosso di Montalcino and its relation to Brunello di Montalcino) is an easier-drinking, fresher and fruitier version of the senior wine, though it is shorter lived. Amendments made to the regulations in 1999 led to the Rosso di Montepulicano wine style which exists today. Regulations now allow Rosso to be made in the same area of production around the town of Montepulciano and from similar grape varieties as its better-known sibling. There are two slight differences between the two siblings: yields tend to be a little higher for Rosso, which is allowed 7,000 liters per hectare compared to Vino Nobile’s 5,600 liters per hectare; and Rosso is released much earlier than its brother, only requiring six instead of 24 months of aging.
First pick from the ‘en goblet’ vines from the 11 hectare ‘La Bandita’ vineyard in the commune of La Traquenda. The vineyard is organically farmed.
Manually harvested, sulphite-free fermentation in stainless steel induced by native yeasts. The Rosso is then aged in bottle for four months with six months of refinement. There has been no manipulation or additions to the wine. It is 100% natural, “just the grapes”.