La Casella "Vino Nobile di Montepulciano" 2015

Blend of Sangiovese / Colorino / Carnaiolo
A still red wine from the Tuscany, Pisa region of Italy.


Warm with soft tannins. Cherries, licorice, graphite, mushroom.

Tasting Notes

On the glass the 2015 Vino Nobile di Montepulciano from La Casella has an attractive ruby colour with garnet rim.

On the nose the bouquet is rather evolved with underspirit cherries, licorice, graphite.

After opening up the nose offers deeper notes of underwood, mushroom and hints of chocolate.

The mouthfeel is smooth and warm with elegant tannins. Medium long finish.

88
Score 88

My score / points

La Casella "Vino Nobile di Montepulciano" 2015
Vino Nobile di Montepulciano (2015) Review
Estate making Vino Nobile di Montepulciano Estate La Casella
Vino Nobile di Montepulciano (2015) Label Vino Nobile di Montepulciano
Style of Vino Nobile di Montepulciano Style Red & Still
Country of La Casella Country Italy
Region of La Casella Region Tuscany, Pisa
Grape blend of Vino Nobile di Montepulciano Grapes Sangiovese, Colorino, Carnaiolo
Vintage of Vino Nobile di Montepulciano Vintage 2015
My review of Vino Nobile di Montepulciano Points
88

How it's made

Organic.

   

Learn more

Sangiovese

Wine making grape

Sangiovese is a red Italian wine grape variety named after the Latin sanguis Jovis, which means “Jupiter’s blood.” Though it is native to most of central Italy, from Romagna to Lazio, Campania, and Sicily, it is best known outside of Italy as the sole component of Brunello di Montalcino and Rosso di Montalcino, as well as the primary component of the blends Chianti, Carmignano, Vino Nobile di Montepulciano, and Morellino di Scansano, though it can also be used to make varietal wines like Sangiovese di Romagna

Link to here... | Derived from 'Sangiovese' on Wikipedia

Colorino

Varietal

In Tuscany, the Colorino grape variety is the most commonly grown. The grape is noted for its dark color and is commonly used as a coloring agent in red blends. Because of its obsession with and use of the governo winemaking method, it played a minor role in Chianti’s history. Colorino, like Canaiolo, did not rot easily when partially dried before being added to fermenting grape must. The grape, however, did not have the same amount of fruit or softening effect as Canaiolo, and it fell out of favor. Tuscan winemakers became more involved in the variety in the late 1980s, seeing parallels between it and the part Petit Verdot plays in Bordeaux blends. Colorino was planted to provide darker colors and structure from phenolic compounds in the thick skin of the grape, but without the overpowering aromatics of Cabernet Sauvignon. The resurgence of Colorino was short-lived, and by the turn of the century, it had returned to a minor position in Tuscan wines.

Link to here... | Derived from 'Colorino' on Wikipedia
   

What do you think? Comment below!

Comments