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This fresh, juicy classic Vino Nobile tastes like capturing an autumn walk through Toscana’s hills in a bottle. It’s pure Sangiovese at its piquant best—all mouth-watering acidity and caressing tannins cradling a profusion of ripe, brambly fruits and underbrush. It’s a food wine, pure and simple, made with artisanal care. Drinking for the next five years.
- Country: Italy
- Region: Toscana
- Subregion: Vino Nobile di Montepulciano
Abandoning his work as a dentist in Zurich, Robert Kengelbacher followed his heart to the vineyards of California, where he would spend four months traveling and drinking in everything he saw. It was here that he found his creed of taking only the best from everything, an ideal that he then backed with a practical education in Waedenswil, Switzerland. Eager to apply what he had learned to Italian soil, Kengelbacher apprenticed himself to Franco Bernabei (at Castello di Fonterutoli in Chianti Classico) for a few months; and finally he found a small estate he could make his own, Il Macchione in Montepulciano. His four hectares of vineyards sit in the subzone of Le Caggiole, at an altitude of 400 meters that combines with the mildly argillous soil (compared to the Montepulciano appellation as a whole) to offer a more elegantly perfumed, harmonious Vino Nobile that nevertheless holds its own as a serious, full-bodied wine with good structure.
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