Lunadoro's Vino Nobile di Montepulciano 'Pagliareto' is expertly crafted using Sangiovese grapes. It has a beautiful ruby red colour and an enticing and complex scent with aromas of ripe fruit, black pepper, plum, violet, cigar and dark chocolate. All perfectly balanced with sweet tannins and a dynamic acidity, it offers a long and enjoyable finish.
Lunadoro Vino Nobile di Montepulciano 'Pagliareto' is a medium to full-bodied red wine that pairs perfectly with traditional Tuscan dishes. Ideal for red meats, braised meats, soups, and mushroom or tomato based dishes, it may open up and benefit from decanting prior to drinking and in an ideal world would sit between 16-18°C for optimal taste.
|Style||Dry, Red, Medium to full Bodied, Complex, Spice, Oak Ageing, Food Friendly, Elegant, Black Fruit|
|Region||Vino Nobile di Montepulciano, Tuscany|
|Dietary||Vegetarian, Vegan, Sustainable|
About the Producer
The Lunadoro farm is located in Valiano, in the renowned municipality of Montepulciano inside the park Natural of the Val d'Orcia. The estate extends over a ridge for 40 hectares, of which 12 are vineyards: of these 10 hectares Sangiovese and 2 Ha divided between Merlot and Petit Verdot. The cellar and the land are located in an optimal position and of prestige, because it is subject to the frequent presence of wind which guarantees the best conditions for the health status of the plants and grapes, ensuring a gradual and complete ripening of the bunches, to produce a wine of excellence. The cellar was completely renovated in 2006, by local architects and engineers, with the implementation of modern technologies for winemaking, combined with traditional oak barrels where the wine rests and it sharpens. The production of Lunadoro is a closed cycle, with the winemaking, storage and aging cellar in bottle and barriques.
The protection of the territory and the belief that nature is able to defend itself in the best possible way, in 2020 he pushed the Lunadoro winery to embark on the path towards the conversion of the entire vineyard into biological within three years. The attention to the soil and the greater care of the vineyard, also assisted by the favorable ones soil and climatic conditions of the area, will be determining factors in raising the qualitative bar even higher of the grapes and therefore of the wines.
Vineyard and Winery
The grapes are harvested by hand in the early days of October. Vinification takes place in temperature controlled steel tanks and then aged in large French oak 3000 litre botti for at least 24 months.
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