Vino Nobile di Montepulciano is a renowned Italian wine that is made primarily from the Sangiovese grape varietal, locally known as Prugnolo gentile. This grape varietal must make up a minimum of 70% of the wine's blend. The remaining 30% can consist of other local grape varieties, with the most common being Canaiolo Nero, which typically makes up 10% to 20% of the blend.
The use of Sangiovese as the dominant grape in Vino Nobile di Montepulciano is significant as it gives the wine its characteristic flavors and structure. Sangiovese is known for its medium to full body, high acidity, and vibrant red fruit flavors. It contributes to the wine's ageability and ability to develop complex aromas and flavors over time.
In addition to Sangiovese and Canaiolo Nero, small amounts of other local grape varieties may also be included in the blend of Vino Nobile di Montepulciano. One such variety is Mammolo, which adds a touch of floral and spicy notes to the wine.
The specific blend of grape varieties used in Vino Nobile di Montepulciano can vary slightly between producers and vintages. This variation allows for different expressions of the wine, showcasing the unique characteristics of each vineyard and winemaking style.
Having personally tasted and explored various Vino Nobile di Montepulciano wines, I have found that the Sangiovese dominant blends offer a beautiful balance of fruit, acidity, and complexity. The Canaiolo Nero adds a layer of richness and depth, while the other local varieties contribute their own unique nuances.
The grapes used in Vino Nobile di Montepulciano, particularly the Sangiovese grape, play a crucial role in shaping the wine's character and quality. The combination of these grape varieties results in a wine that is elegant, age-worthy, and representative of the unique terroir of Montepulciano.