The colour is medium garnet. On the nose cherries, tea leaf and coffee. In the mouth very elegant, fresh with drying tannins. The aftertaste is tasty and rather long.
This Vino Nobile di Montepulciano is made with 85% Prugnolo Gentile, 8% Colore, 5% Canaiolo and 2% Mammolo grapes.
Prugnolo Gentile is how Sangiovese is named in the region.
Colore is, as suggested by the name, known for its deep dark colouring and is used primarily as a colouring agent in red blends.
Canaiolo is a red Italian wine grape grown through Central Italy but is mostly known in Tuscany. In the history of Chianti it has been a key component blend and during the 18th century may have been the primarily grape, used in higher percentage than Sangiovese. Part of its popularity may have been the grape’s ability to partially dry out without rotting, ideal for use in the governo method. In the 19th century, the Chianti recipe of Bettino Ricasoli called for Canaiolo to play a supporting role to Sangiovese, adding fruitiness and softening tannins without detracting from the wine’s aromas. In the aftermath of the phylloxera epidemic, the Canaiolo vines did not take well to grafting onto new American rootstock and the grape began to steadily fall out of favor.
Mammolo is a red Italian wine grape that is planted primarily in Tuscany. While its use has been diminishing, Mammolo was historically included in the blended Sangiovese-based wines of Chianti and of the Vino Nobile di Montepulciano. It adds fragrance to the wines – the Italian word mammole means “violets”, which is the variety’s signature aroma.
For this wine I paid 28 EUR at Enoliteca in Montepulciano, while visiting the region in 2023. On the winery site it sells for 25 EUR.