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Dei Vino Nobile di Montepulciano 2010

Sangiovese from Tuscany, Italy
  • WE94
  • JS92
  • WS91
14% ABV
  • JS90
  • JS91
  • JS92
  • WS90
  • WE90
  • RP91
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14% ABV

Winemaker Notes

The Vino Nobile has a bright ruby red colour and a rich texture. Refined aromas of cherry and plum follow through to a full-bodied palate, with soft, round tannins and a flavorful finish.

Critical Acclaim

All Vintages
WE 94
Wine Enthusiast
This savory wine has earthy and fruity fragrances of underbrush, spice and plum. The palate delivers a lush dark cherry flavor, accented by white pepper, cinnamon and licorice spice. With its fresh acidity and firm but elegant tannins, this has complexity and modest aging potential.
JS 92
James Suckling
This is a very solid Vino Nobile with beautiful aromas and flavors of cherries, freshly cut flowers and minerals. Full body, super-integrated tannins and long finish.
WS 91
Wine Spectator
A bright, fruity version, exhibiting pure black cherry, blueberry and a touch of licorice as this stretches out on the lingering finish, with fine harmony and structure.
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Dei

Cantine Dei

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Cantine Dei, Tuscany, Italy
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The estate was established in 1964 when Alibrando Dei, the grandfather of Caterina, purchased Bossona where he planted a vineyard (from which Dei's top wine, Vino Nobile Riserva Bossona, is made). In 1973 the Martiena property was added together with the beautiful villa which was restructured in the 1930s by the well known architect Piacentini. During the first years the grapes were sold. The family then decided to start making wine and in 1985, which was an exceptional vintage, a cellar was rented in the centre of the town of Montepulciano and the first bottles of Vino Nobile di Montepulciano were produced. In 1989 a cellar with modern equipment was built next to the villa.

Caterina has personally managed the estate since 1991 when she left her career in the theatre. She is supported by Jacopo Felici, a young and very talented agronomist/oenologist who works full time at the estate, and by the well known oenologist Paolo Caciorgna. Paolo has been consulting at Tenuta Dei since January 2014, as Nicolò D'Afflitto, consulting oenologist at Dei since 1992, now works exclusively for a large wine enterprise.

The vineyard extension is 55 hectares, divided between the zones of Martiena, Bossona, La Ciarliana and La Piaggia on the slopes of the hill of Montepulciano. The varietals grown are mainly the ones utilized in the blend of the estate's Vino Nobile: Sangiovese and Canaiolo. A small percentage of the varietals is international and go into the blend of "Sancta Catharina", a proprietary wine and another small percentage is made up of white varietals for the production of Bianco di Martiena IGT and of Vin Santo di Montepulciano DOC: Grechetto, Malvasia and Trebbiano.

All the phases of wine production now take place in the impressive new cellar entirely built in Travertino marble (from the Dei's quarries) and glass. Energy is produced by photovoltaic panels and the temperature is kept even by a geothermal system. The cellar is partly built underground. Azienda Dei is certainly a reference for Vino Nobile di Montepulciano worldwide due to the extremely high quality of the wines.

One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.

Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.

Sangiovese at its simplest produces straightforward pizza-friendly wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello expresses well the particularities of vintage variations and is thus popular among collectors. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

SKRIDE118_2010 Item# 129509