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La Braccesca Vino Nobile di Montepulciano 2011

Sangiovese from Tuscany, Italy
    14% ABV
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    14% ABV

    Winemaker Notes

    Ruby red in color, the 2011 Vino Nobile shows red fruit, spices and sweet tobacco which fuse with aromatic notes of cherries and black currents on the nose. The mineral sensations of this wine, together with balanced tannins, accompany the entire flow over the palate, which is long in its finish.

    Critical Acclaim

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    La Braccesca

    La Braccesca

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    La Braccesca, Tuscany, Italy
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    Located few kilometers from Montepulciano, where southeastern Tuscany borders Umbria and Lazio, La Braccesca Estate is immersed in a pristine environment greatly loved and admired by travelers from all over the world. Montepulciano is the land of renowned "Vino Nobile", a wine appreciated already centuries ago by the Medici family. In the early 1990s, the Marchesi Antinori brought their experience, respect for tradition and capacity for innovation to this land of history and culture.

    One of La Braccesca's strengths is the harmony between the past and the future, reached through a strong knowledge of winemaking and a infinite passion for quality. These qualities represent the mission statement of a young dynamic winery in one of the most prestigious winemaking areas of Italy.

    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, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind.

    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, perfect for Sangiovese as it ripens most efficiently on slopes with maximum exposure to sunlight.

    Sangiovese at its simplest produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. 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 in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. 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, the island of Elba and more inland, in Carmignano.

    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.

    AMR29816_2011 Item# 139380