Avignonesi Vino Nobile di Montepulciano 2004
Sangiovese from Tuscany, Italy
Varietals: Prugnolo Gentile, Canaiolo Nero, Mammolino
Vino Nobile is garnet red in color; its bouquet is delicate and intense, with a slight scent of violet; the taste is dry with a hint of tannin. This wine is ideal with roast and grilled meat, game and mature cheeses.
"The 2004 Vino Nobile di Montepulciano (mostly Prugnolo Gentile with some Canaiolo and Mammolino) presents a richer, riper expression of black cherries, licorice and smoke, in a linear, understated style, with notable purity and outstanding balance. Although delicious today, it is also quite fresh and primary. Readers who enjoy a more developed wine will want to give this Vino Nobile another year or two of bottle age. Anticipated maturity: 2007-2016."
Vinous / Antonio Galloni - "The 2004 Vino Nobile di Montepulciano (mostly Prugnolo Gentile with some Canaiolo and Mammolino) presents a richer, riper expression of black cherries, licorice and smoke, in a linear, understated style, with notable purity and outstanding balance. Although delicious today, it is also quite fresh and primary. Readers who enjoy a more developed wine will want to give this Vino Nobile another year or two of bottle age."
In 1309 pope Clement V transferred the papal residence from Rome to Avignon, France. In 1377, when pope Gregory XI moved the papal residence back to Rome, some noble families of Avignon left France to follow him. It was at that time, in Italy, that one of those families became known as Avignonesi - probably to simplify an otherwise difficult, foreign name. Soon the Avignonesi family separated into three branches which settled in Rome, Siena and Montepulciano.
It is not known exactly when Avignonesi's cellars were built, but they are doubtless among the most ancient in Italy. Palazzo Avignonesi was built according to a design by Jacopo Barozzi (called Vignola) in the second half of the XVI century and it has always been the cellars' seat.
In 1974 the Falvo brothers, owners of the vineyards in the municipality of Cortona, took over Avignonesi and refounded it investing greatly in viniculture, selecting the local varieties and introducing classical ones such as Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Pinot Noir. Nowadays, Avignonesi consists of four wine-producing estates: Le Capezzine, I Poggetti, La Selva and La Lombarda. In total they comprise 218 hectares of open ground, 103 ha of vineyards and 7 ha of olive groves. View all Avignonesi Wines
About TuscanyView a map of Tuscany wineries (TUSS-can-ee) Sangiovese. Most of the wine coming from Tuscany is made from some clone of this varietal, but a growing trend, started by the renegade winemakers of those Super Tuscans, is to incorporate more international varietals.
Notable FactsThe most well known sub-districts of Tuscany are Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (note that Montepulciano here refers to the local village, not the grape variety found in the Italian region of Abruzzi). Wine labeled from these regions is DOC-regulated and Sangiovese-based blends. Quality wine from these DOC areas has been on the rise for decades, with top-notch winemakers and wineries shedding the low-quality image once held for Tuscan wine by producing consistently outstanding bottlings that range from deliciously drinkable to highly ageable. Newer to the scene are regions like Bohlgeri and the Maremma, home to of what are now termed "Super-Tuscans," named for the wine coming from the Tuscany area, but not following all of the DOC or DOCG laws required in Italy. In the 1970's, some pioneer winemakers began buying land outside of Chianti and Montalcino, and planting not only Sangiovese, but also international varieties like Cabernet Sauvignon and Merlot. The wine they produced only fit into the lowest Italian category of "vina da tavola," but the winemakers sold the wine for high prices, creating an almost cult following, and spurning a new wine category called IGT.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
Customer ReviewsSign In to Add Your Review3 }div>3.2 out of 5 stars
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1 rating, 1 with reviewJeri - Ventura, CA13/10/2008The best thing I can say about this wine is its nice, buttery feel in the mouth and its pretty color. Aroma was indistinguishable, taste was light and had no complexity. So we let it breathe a while. Little improvement. Then we left it in the decanter 24 hours. About the same result. My experience is limited but in 6 years, this is the most mediocre wine at this price that I've tried. My husband's experience is far more extensive and his taste is far more educated than mine and he agrees with me. Final decision: Very drinkable but definitely mundane.Related ProductsVivid ruby red color and good concentration. Intense fragrant aroma with evident fruity notes among which are wild black cherry, ...
Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
- 5 Stars: