La Braccesca Vino Nobile di Montepulciano 2016
La Braccesca Vino Nobile di Montepulciano 2016 La Braccesca Vino Nobile di Montepulciano 2016

WineProducer: Antinori

Grape: 90% Prugnolo Gentile (Sangiovese), 10% Merlot

Pronunciation: ‘vi-no-no-bile-di-mon-the-pull-chi-ano’

Region: Toscana

Zone: Vino Nobile di Montepulciano DOCG

Producer Info:

The Antinori family has been involved in the production of wine for over six centuries, ever since, in 1385, Giovanni di Piero Antinori entered as a member, the “Arte Fiorentina”, the Winemakers’ Guild of the city of Florence. During this entire long period, thorough twenty six generations, the family has always directly managed this work with courageous and, at times, innovative decisions, but always maintaining, unaltered, a fundamental respect for tradition and for the territory in which they have operated.

Today the firm is run by Marquis Piero Antinori with the support of his three daugthers, Albiera, Allegra, and Alessia, directly involved in the work of the house. Tradition, passion, and intuition have been the three driving principles which have led the Marquis Antinori firm to become a leader in Italian wine.

The La Braccesca estate, which extends over an overall surface area of 420 hectares (1050 acres), is composed of two separate blocks. The historic nucleus of the property is located in Montepulciano and consists of 103 hectares (some 255 acres) of vineyards planted in the finest sub-zones for the production of Vino Nobile di Montepulciano, while the other block of 405 acres (162 hectares) is situated at the foot of the Cortona hills. The first vintage of the La Braccesca Vino Nobile was the 1990.

Tasting note: A brilliant ruby red in color, the wine shows aromas of red currants and blackberries accompanied by light notes of violets and tobacco. Full and supple on the palate, the flavors once again show red fruit together with delicate notes of vanilla and tobacco. The wine is soft on the finish with balanced tannins and acidity, which add to its savor and persistence.

Growing System: Guyot

Production: The rise in temperatures in August of 2011 and their return to normal levels in the final phases of the ripening of the Sangiovese grapes led to structured wines with fresh and expressive aromas. The fermentation, accordingly, aimed to conserving the pleasurable fruity notes of the musts without excessively pushing extraction, given the “generous” character and personality of the grapes. The period of skin contact lasted approximately fifteen days and was followed by an month aging period in large casks, where it had also take the malolactic fermentation for twelve months. The wine was bottled in the spring of 2013 and was then given an additional twelve month period of bottle aging before commercial release.

Alcohol (%): 13.5%