The 2012 Vino Nobile di Montepulciano and the 2009 Vino Nobile di Montepulciano Riserva Bossona of Cantine Dei: two beautiful expressions of Sangiovese.

The winter was cold with snow. There was a good water supply after 2011 that was a warm and dry vintage. The budding phase started at the beginning of April. The temperature during the spring was average and the rainfall was also average. The temperature during the summer was normal with little rain. There were no problems with disease. The clusters were flawless with excellent phenolic and technical ripeness. The weather was good during the harvest that was slightly early from the 15th of September till the first week of October. The blend is 90% Sangiovese and 10% Canaiolo Nero.
The clusters were pressed softly. The alcoholic fermentation and maceration with the skins lasted for 18-22 days with temperature control at 26-30 degrees Celsius. No selected yeasts were used. Malolactic fermentation in steel. The wine then matured in large Slavonian oak casks of a capacity of 30-50 hectolitres for 18-24 months and was finished in the bottle for 6 months.
This Vino Nobile is extremely elegant, on the nose it is intense and complex, with wonderful aromatics, in the mouth it is vibrant, with tightly knit and silky tannins and with an excellent acidity, the finish is long and pleasant. At a recent tasting in Italy, where over 200 Tuscan producers were present, it stood out as one of the best wines!

2009 was an excellent vintage. The good rain at the end of June/beginning of July counteracted the late vegetative development of the springtime. Due to the altitude, the vines did not suffer from the summer heat. The clusters were flawless. The grape yield was good, the sugar content of the grapes was high, but the acidity and structure were good. This wine is for the lovers of 100% Sangiovese. It is a lovely, austere and elegant wine. It is the flag wine of the estate made from vineyards where Sangiovese expresses its best character. The grapes from the Bossona vineyards always reach perfect ripeness: a “signor” Sangiovese! The vineyard was planted by Caterina’s grandfather in the 1960s. Dei is one of the few estates that makes a Vino Nobile di Montepulciano Riserva. The Riserva is released one year later than Vino Nobile with one additional year of maturation.
The clusters were crushed softly. The alcoholic fermentation and the maceration with the skins lasted for 30-32 days in stainless steel tanks with temperature control. No selected yeasts were used. Malolactic fermentation in steel. The wine then matured in tonneaux of a capacity of 5-7.5-10 hectolitres for 36 months and was finished in the bottle for 12 months.

Food matches
Tuscan game dishes, pheasant with a strong and sweetish taste that blends well with the structure and with the elegance of Sangiovese. These wines are particularly elegant, well balanced and with pleasant tannins. They are also a good match for foreign cuisines, such as the Korean cuisine, with fish. In Norway these wines were matched with success with fish dinners. They are versatile, perfect with Tuscan dishes, but they are also friendly, without having to be left in the bottle for years. The wines of Dei are released on the market a bit later than the other wines of the area. The acidity blends well with spicy dishes, with cheese, they are “multitalented” wines.