Rosso di Montepulciano, Avignonesi
Staff Pick

Rosso di Montepulciano, Avignonesi - 2020

Item # 25618 750mL

Crushed red fruits and a touch of musk mingle in ripe harmony on this Italian red. The aromas are delicate, while roughened acidity means this pairs very easily with a wide range of tomato-sauced pastas and pizzas. A light touch of cedary spice as a backnote reminds one it has had four months of used barrel contact.

This item is currently out of stock.
Send me an email when this is back in stock.
Free shipping on first web orders over $299
Color
Red
Vintage
Country
Region
Sub-Region
Producer
Grape Variety
This item is featured in a tasting on: tasting date
This item is featured in: WineClub
This item is featured in AstorCenterClass at Astor Center
Need Help Deciding? Get personal recommendations from our staff

Staff Pick Notes

All I have to say is YES!!! What a fantastic wine. A true Rosso di Montepulciano that strives for greatness. A bright, focused yet firm, super food-friendly (yet very quaffable) wine. With notes of sour cherry, hibiscus, pencil shavings, cedar and strawberry, it is a truly noble wine with an aristocratic heritage. This just calls out for a rare steak or a tomato-based dish with a lot of herbs!

- OW

Glossary

Prugnolo

A clone of the great Sangiovese grape, used to make the famed Vino Nobile di Montepulciano red wine of Tuscany. Typically blended with up to 20% other varieties (traditionally Canaiolo). These wines often posses an almost sandy soil tone. Common tasting notes include herbs, chocolate, and both fresh and dried red fruits on the palate. The aromatics of Prugnolo express a more floral side of Sangiovese; the wines tend to show impressive balance, even upon release, which allows them to be consumed...

Read more about Prugnolo

Canaiolo

Also called Canaiolo Nero, this black grape is cultivated in Italy, but not as widely as in years past. After the 19th century's phylloxera epidemic, Canaiolo vines proved difficult to graft onto healthy rootstock, so it was grown much less. Today there are still pockets of Canaiolo vineyards throughout Tuscany, and it is an allowed ingredient in Chianti - in fact, in the 18th century it was even more crucial to the character of that beloved blend than Sangiovese.

Tuscany

When you think of Tuscan wine, think of Sangiovese, the grape that is common to most great Tuscan reds (Vernaccia is the only white wine made here). Brunello di Montalcino, one of the most complex expressions of Sangiovese, has the best aging potential. Vino Nobile di Montepulciano shows the softer side of the grape, containing up to 20% of other varieties. Young Chianti often smells of fresh fruit and herbs, while Chianti Classico Riserva can be dark and brooding. The term “Super Tuscans”...

Read more about Tuscany

Sign up. Get 10% Off.

Get a promo code for 10% off when you sign up for our emails.

 
 

Offer available to new subscribers. Cannot be combined with any other offers. Does not apply to items on sale, solid cases, corporate orders, or orders containing an item priced at more than $10,000.