Lodola Nuova Vino Nobile di Montepulciano DOCG

Vineyard and terroir

The fruit comes from the Lodola Nuova vineyard near Abbadia di Montepulciano, at 270–320 m above sea level. The mixed soils contain clay and limestone, and the oldest vines are around 40 years old.

Vinification

Harvest runs from late September to mid-October. Alcoholic fermentation takes place for two weeks in temperature-controlled stainless-steel vats at 27–30 °C, followed by a further 7–10 days of skin maceration. Malolactic fermentation is completed before the wine rests briefly in steel.

Ageing

The wine matures for up to 24 months in 250- and 600-litre oak barrels, followed by additional ageing in bottle in the estate’s cellars.

Label / history

Vino Nobile di Montepulciano became Italy’s first DOCG in 1980. Documentary references to Vino Nobile date to the 14th century, while some historians place the beginning of its production 600 years earlier. Until the mid-19th century, production was restricted to noble families. The word “Nobile,” meaning “noble,” first appeared on labels in 1930, when Adamo Fanetti used it for a Montepulciano wine presented at an exhibition in Siena.