Nobile di Montepulciano
Vigna Trecci, Andrea Sorlini

Grape


Prugnolo gentile, Canaiolo nero,
Mammolo, Colorino,
Trebbiano, Malvasia

Drinking Window


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Region


Montepulciano, Tuscany

Pairings


Pici pasta with white ragu and vegetables, grilled fiorentina steak, beef tartare, wild mushrooms risotto, artisanal charcuterie, aged cheese. 

Regional Recipes
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Winemaker Notes

The ancient recipe of Vino Nobile di Montepulciano includes the presence of indigenous red grapes with a small quantity of white grapes such as Trebbiano and Malvasia to complete the blend. The vineyards were planted between 1968 and 1977 and are located at an altitude between 530 and 560m above sea level on sandy and clayey soils. The management of the vineyard observes the dictates of organic and biodynamic methods. Green manure is practiced between the rows, especially with mustard and field beans. In the cellar, exclusively spontaneous fermentations are carried out in concrete tanks. Depending on the vintage, the wine can refine in cement tanks or in large 17 hl barrels for 16 months.


The Story

According to the historical recipe of Vino Nobile di Montepulciano, alongside the historical red native grapes such as Sangiovese, Canaiolo, Mammolo, it is necessary the presence of a small dose of white grapes (about 5% of the total) such as Trebbiano and malvasia to give softness and elegance to the final product. Andrea Sorlini Bifolchi produces his wine with the aim of recreating the "ancient taste" that made Vino Nobile di Montepulciano famous throughout the world. For this reason, the organic and biodynamic dictates are observed in the vineyard, the old vines, when necessary, are replaced by trimming the existing vines thus maintaining the original genetic heritage. In the cellar, the producer's hand follows the various phases with the least impact possible. For this reason, concrete tanks are used for fermentation and large barrels for aging. In every sip there is the ancient flavor of Montepulciano. 

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