Avignonesi Vino Nobile di Montepulciano 2014 [375ml/12cs]

avignonesi vino nobile di montepulciano
Italy Tuscany
Type: Red Table Wine
Vintage: 2014

Avignonesi’s Vino Nobile not only brought the winery fame, it also revitalized the DOC. After more than 25 years, Avignonesi Vino Nobile di Montepulciano continues to be considered one of the region’s best. The wine is made entirely of Prugnolo Gentile (the local name for the clone of Sangiovese) from eight of the estate’s vineyard sites, all based on clay-rich soil. Vines range in age from 11 to 41 years old.


Following fermentation by native yeast, the wine rested on skins for a period of extended maceration. It was aged for 18 months: 80% in barriques, 20% in largeĀ barrels.


A soft, nicely-rounded wine with elegant aromas of fresh red berries and floral and balsamic undertones. Medium-bodied with a palate of ripe blackberry and black cherry fruit, silky tannins, and a long mineral finish. Similar in profile to the 2013 vintage. While nicely balanced to enjoy now, the wine will age well for six to eight years.


“A fresher style of Vino Nobile that’s elegant and pretty, showing red cherries, a hint of licorice, some herbs and a slice of blueberry cake. The palate is well defined with lots of acidity, red fruits, a medium body and a fruity finish. Drink now and enjoy.”

92 points, JamesSuckling.com, Oct 2017


“The queen of the ball is the 2014 Vino Nobile di Montepulciano. This wine shows grace and elegance, and it pulls itself together with a profound sense of firmness and textural compactness. The quality of fruit is sweet and accessible, but the wine also reveals ethereal tones of grilled herb and blue flower that add to its good complexity. Avignonesi shows great results in a difficult vintage.”

91 points, Robert Parker’s Wine Advocate, Dec 2017


“A light, elegant style, delivering cherry, iron, leather and earth flavors in a balanced profile. Clean and lively, with a lingering aftertaste of leather, earth and almond. Drink now through 2023.”

90 points, Wine Spectator, Oct 2017