At 300 meters in elevation, the soil at Torcalvano is rich in clay, and slightly skeletal. High vine density, low average yields and later October harvests combine to produce grapes with concentration, complexity and a mature, balanced ripeness. The wine was fermented at a controlled temperature in stainless steel tanks and macerated on the skins for at least 15 days to give it a rich color. It was matured in traditional large Slavonian oak casks for 20 months and at least another 6 months in bottle before release.

90 Points
Wine Spectator
2016 vintage
Harvest Note
Across Tuscany, vintners are quite happy with the 2016 harvest. Many say quality matched 2015, but add that 2016 is different in style. This year's growing season was less uniform, and the grape skins were thinner and more pliable than last year's. Thus, the 2016 wines are more aromatic and deeper in color, but less structured. If there is a downside to the 2016 harvest, it was the lower quantity for many wineries, roughly 15 to 20 percent less than a typical crop, some producers told Wine Spectator. Others harvested an average crop.
Tasting Note
Shows aromas and flavors of granite, violet and cherry, with high acidity leading to a long finish.
Food Pairing
Pairs well with grilled steak and other beef, rich poultry dishes, and game such as venison and boar.
Technical Data
GRAPES: 100% Sangiovese
APPELLATION: Vino Nobile di Montepulciano DOCG
PH: 3.59
ACIDITY: 5 g/l
ABV: 13.5%
AGING: 12 months is Slavonian oak barrel and 3 months in bottle
RESIDUAL SUGAR: 1 g/l
Unique Selling Points
  • A classic Vino Nobile, 100% Sangiovese
  • Matured 20 months in oak, 6 months in bottle before release
  • Ample acidity makes Vino Nobile versatile with food.

About the Grape

Sangiovese
Sangiovese has aromas of black cherries with alluring wood, smoke, tar and herbal notes. The best wines made from this grape have incredible complexity, depth, finesse and power.
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