Tuscan winery Avignonesi was founded in Italy’s Montepulciano region in 1974. Always known for producing high quality wines, the winery was bought in 2009 by silent partner Virginie Saverys. She took on the project to convert Avignonesi to organic and biodynamic farming practices. By adopting these farming practices Avignonesi is ensuring their vineyards will be sustainable for many years to come. While biodynamic farming practices may employ some strange practices, biodynamic farming ensures that the land is taken care now and for generations to come.
Avignonesi, Rosso di Montepulciano, DOC, 2013 is ruby red in the glass. The nose is filled with cherry, red delicious apple, mushroom and earthiness. The Avignonesi, Rosso di Montepulciano is 100% Sangiovese and sees five months in oak barrels and an additional three months in the bottle before being released. The palate is filled with tart cherry up front with raspberry and strawberry coming in secondary and baking spices to round out the palate. Light smooth tannins and crisp acidity lead to a medium long finish. Enjoy the Avignonesi Rosso di Montepulciano with herb marinated chicken thighs right off of the grill. The organically farmed grapes also lead to a cleaner more natural tasting wine.
Avignonesi, Vino Nobile di Montepulciano, DOCG, 2012 is dark ruby red. Dark cherry, raspberry, boysenberry, tobacco, vanilla and earth fill the nose. 100% Sangiovese, the Avignonesi, Vino Nobile di Montepulciano is aged for 12 months in new French barriques, followed by 6 months in large Slovenian oak barrels and finally 6 more months in the bottle before it leaves the winery. The rich palate has tart red cherry up front with raspberry, boysenberry, tobacco, vanilla and earth. Tart berries, apple, rich minerals and earthiness dominate the palate. The Avignonesi, Vino Nobile di Montepulciano has strong firm tannins that soften as the wine opens up. Decanting the Avignonesi, Vino Nobile di Montepulciano for one hour before serving would be perfect to let this wine open up and serve it. A medium rare T-Bone off a hot grill with roasted potatoes and creamed spinach would be a perfect fit. Of course make sure to eat organic and biodynamic-farmed meats and vegetables with the Avignonesi, Vino Nobile di Montepulciano.
Try experimenting with a Rosso di Montepulciano and a Vino Nobile Montepulciano tasted side by side. The contrast between aging and vinifying of two wines made with the same grape is a great example of how winemaking techniques with the same varietal can vary so much in character.