Region

The Rosso di Montepulciano uses the same borders in the heart of Tuscany as it’s more famous and expensive counterpart Vino Nobile di Montepulciano DOCG. Both wines use Sangiovese Grosso, but the Rosso wines use younger vines and require less aging. 

Variety

Sangiovese produces highly structured wines with good acidity and balance. The wines in Montepulciano use the Sangiovese Grosso clone exclusively, which are plumper and richer than other sangiovese clones. The wine also includes small amounts of Cannaiolo and Mammolo grapes to help enhance colour and aromatics.

Producer

Giulio Caporali is an avid historian who has studied Montepulciano wine making going back 700 years. His daughter Miriam has now taken over production at the estate and brought an educated modern approach to vineyard maintenance.Together they bring a strong combination of tradition and innovation.

Serving

Chill down the wine slightly and use a Bordeaux glass. The larger size of the glass allows the fruit bouquet to develop. It smooths out rough edges, plays down tannins, and allows the wines to achieve balance.

The Nose

An expressive wine showing rich aromas of red fruit, notes of wild flowers, tobacco, licorice and spice.

Tasting Notes

Elegant and bright with characteristics of strawberry, blackberry and raspberry. The lifted acidity carries the flavour to a long spicy finish.

Food Pairings

Restaurant: The wood fire oven at Farina a Legna just off of Lonsdale makes amazing traditional pizza. Make sure to choose a pizza with a tomato base like the classic Prosciutto and Arugula.

Home: Spaghetti and meatballs.

If You Like This Wine, You May Also Like…

 Aglianico. 

Why We Like It

Sangiovese is one of my favourite red wine varieties. These Rosso wines from both Montepulciano and nearby Montelcino offer great value when enjoying more casual Italian fare.