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

Since the first edition in 1968 it has always made up 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.

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

Type and selection of grapes
Vino Nobile is produced with grapes selected in vineyards of at least 10 years of age, mainly planted on red, sandy and mineral soils, which give the wine so much character and excellent aging potential. The vines that contribute to the composition of Vino Nobile are: 85% Sangiovese Prugnolo Gentile, Colorino, Canaiolo and Mammolo.

Vinification
The grapes, harvested manually and transported in crates, after destemming and soft pressing are placed 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 from 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 capacities 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 marketed.

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.