The wine created in the second half of 1800 by Ferruccio Biondi-Santi, is produced solely in the area surrounding Montalcino in the southernmost part of the province of Siena, and by adhering to very strict procedural guidelines. The Sangiovese Grosso is the only grape used to make this wine, which is known as the “Greatest among Tuscan Reds”. The grapes are matured for at least 5 years in various stages between barrels and bottles, and the Sangiovese Grosso is also used to produce the young Rosso di Montalcino.  Full day…

At the mention of “Chianti”, one of the most widely consumed Italian wines, one thinks automatically of Tuscany. Chianti is not just a wine, but also a vast area in the provinces of Siena and Florence with over 600 wine producers.Sangiovese here can be a blend and mainly aged in french barriques; so the wine variety is a “never ending” experience. It’s also the land of unique medieval hamlets and castles, which have remained intact throughout centuries of history; lovely to toggle between wine and history around the “Black Rooster”…

The Prugnolo Gentile, a clone from the Sangiovese family, is the most important vine variety in the production of the Nobile. After the vinification process, the wine matures in wood barrels for a minimum of two years, perfects its taste in bottles and is put on the market no sooner than three years after its grapes were initially harvested. The old town centre of Montepulciano is home to historical cantine (wine cellars) which remain active to this day and which, for centuries, have maintained the practice of producing the “King…