Nobile di Montepulciano DOCG BIO Salcheto
| Points sommelier | 91/100 | 2025 |
| 4 Grappoli AIS |
|
2016 |
| 3 Bicchieri gambero rosso |
|
2016 |
| 2 Bicchieri gambero rosso |
|
2017 |
| Cave | Salcheto |
| Dénomination | Nobile di Montepulciano Docg |
| Millesime | 2020 |
| Cépages | 100% Sangiovese |
| Biologique | Oui |
| Degré alcoolique | 13,50% |
| Cl | 75cl |
| Sulfites | Contient des sulfites |
| Siège de la Cave | Salcheto - Montepulciano (SI) - Via Villa Bianca, 15 |
| Abbinamento | Maiale alla brace, Tagliata di Manzo, Bistecca Fiorentina, Affettati e salumi, Formaggi di media stagionatura, Pasta al sugo di carne |
| Carta dei vini | Nobile di Montepulciano |
| Formato | Bottiglia standard |
| Regione | Toscana (Italia) |
| Stile | Corposo e intenso |
The red wine Nobile di Montepulciano produced in Tuscany by the Salcheto cellar, is a prestigious red wine born in 2011 from the Sangiovese Prugnolo Gentile grapes. The wine making takes place in wood barrels to enrich the structure and the aging lasts, at least, 18 months. Finally there are 6 months of bottle refinement. The prestigious “Nobile di Montepulciano” wine is marked by a peculiarity which valorize the real “light storm” which damaged the peel of the bunches by disturbing the grape maturation. The selection of the grapes involves a low profit but it permits to have lively colored wines with a great structure.
Characteristics of this red wine from Tuscany
The red wine Nobile di Montepulciano of the Salcheto cellar is made by 100% Prugnolo Gentile grapes. The annual production never passes the 65000 bottles. This limit comes from the particular type of grapes used for the production. The aging lasts 18 months and takes place mostly in classical wood barrels and for a minimum part (30%) in Tonneaux. The choice is to give to the wine the right structure. The final refinement takes place in medium large bottles.
Suggested matches while tasting this wine from Salcheto winery
It is perfect to be matched with main structured courses, rich of sauces such as the tagliatelle with ragù. It is also good with course without tomatoes but with very rich creams such as the one with mushrooms and sausages. The second courses to be matched are the grilled meat, or meat in humid. The pizzaiola is the best match. It has to be served at 18°C in large wine glasses to permit the oxidation. The settling time is suggested for the aged bottles and it has to be of 1 hour. For the ones aged for more than 5 years, it has to settle for at least 2 hours.
