Salcheto Vino Nobile is always about elegance and the 2018 vintage is no exception. Aromas of plum, strawberry, olive tapenade and baking spices lead to a medium weight palate replaying those flavours. There are tannins here, but they are silky and refined. The prevalent acidity is perfectly knitted into the wine, coming off as more of a mouthwatering aftereffect than a tingle. There is a good note of umami in this vintage which would make this a great partner to Marinara. It would also hold up well to a good rib steak.
Sangiovese 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.
Vino Nobile di Montepulciano is one of Italy’s classic red wines and has unquestionably helped Tuscany retain its privileged place on the world wine map. It comes from the vineyards which surround Montepulciano, a picturesque hill town 40 km southeast of Siena, in southeastern Tuscany. The key grape variety grown here is Sangiovese (known locally as Prugnolo Gentile). According to DOCG rules, to be labeled as Vino Nobile di Montepulciano a wine must come from vineyards on the hills which surround Montepulciano. This area is made up of slopes reaching 250–600 masl in altitude, located between two rivers – the Ocria and the Chiana.
Coming entirely from the 15 hectare ‘Salcheto’ vineyard, each bottle of the Vino Nobile is made from 1 plant of Prugnolo Gentile. These vineyards sit between 350 and 450 masl. The soil has a large portion of blue and gray clay in its composition, along with a large amount of sand. This allows for great development of primary fruit flavours.
Hand-harvested and sorted, the grapes are gently pressed into varying sizes of French Oak for fermentation and aging. The wine spends 18 months in barrel before bottling, where an additional 6 months of bottle aging allows the wine to settle and flesh out.