Controlled and Guaranteed Designation of Origin

This is our oldest Vino Nobile label, the most representative and emblematic of our work philosophy.

Since the first edition in 1968, it has always constituted about half of the production; its composition and aging have remained substantially unchanged, and today about 50,000 bottles are produced.

Our Vino Nobile combines freshness, elegance, complexity and great aging potential.

Soil characteristics
Most of our vineyards in Cervognano are planted on calcareous soils of alluvial origin and sandy, with a good percentage of silt, clay and stony skeleton that vary according to the position and altitude of the deposits. The average planting density is 6500 vines per hectare.

Grape typology and selection
Vino Nobile is produced with grapes selected in vineyards that are at least 10 years old, mainly planted on red, sandy and mineral soils, which give the wine a lot of character and excellent aging potential. The vines that contribute to the composition of Vino Nobile are mainly Sangiovese Prugnolo Gentile with a balance of Canaiolo.

Winemaking
The grapes, harvested by hand and transported in crates, after destemming and soft pressing are left to ferment in oak or steel vats filled to no more than two-thirds of their capacity. The fermentation, carried out with native yeasts, lasts about a week at controlled temperatures of 28 to 30 degrees. Manual pumping over and punching down of the cap are carried out. Maceration continues, if necessary, for another 5/8 days after fermentation.

Aging
The Nobile is aged in Allier and Slavonian oak with a capacity ranging from 5 to 35 hl, where malolactic fermentation also takes place. Maturation lasts from 18 to 24 months. Before bottling, a light filtration is carried out, if necessary. The wine is then aged in the bottle for a few months before being released for sale.

Optimal maturity
The aging potential of our Nobile is several decades, but the optimal maturation period we recommend varies, depending on the vintage, from the fifth to the eighth year after the harvest.