# Vino Nobile di Montepulciano (2017)

- **Producer:** Contucci di Alamanno Contucci & C. Sas
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese, Canaiolo Nero, Colorino
- **Region:** Tuscany, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** violet, red cherry, granite

## About this wine

Contucci Vino Nobile di Montepulciano 2017 is a testament to a winemaking lineage stretching back to the 11th century. Produced by Contucci di Alamanno Contucci & C. Sas, this wine originates from Montepulciano, Tuscany, a region celebrated for its Sangiovese. The estate, with vineyards at elevations of 280-450 meters on Pliocene soils, maintains a strong connection to its historical roots, evident in its 12th-century winery and 13th-century cellars. The 2017 vintage was shaped by a hot and dry climate, influencing the wine's aromatic profile and color.

## Interesting facts

- Contucci family presence in Montepulciano dates back to the 11th century.
- The winery's historic cellars were built in the 13th century.
- Vineyards are situated at elevations between 280 and 450 meters.
- The 2017 vintage faced challenges from a hot and dry growing season.

## Food pairing

The wine's inherent acidity and tannins are well-suited to cut through the richness of roasted meats and fatty dishes. Its savory notes and fruit profile complement earthy ingredients like mushrooms and herbs, while the structure stands up to robust flavors.

## Wine making process

Contucci Vino Nobile di Montepulciano 2017 is produced through fermentation in stainless steel tanks with controlled temperatures and a maceration period of at least 15 days on the skins. Following fermentation, the wine is aged for 20 months in large Slavonian oak casks, followed by a minimum of 6 months of bottle aging. The 2017 harvest occurred in October, influenced by hot and dry weather conditions that affected grape skin thickness and color intensity.
