We are in the land of the ‘’Prugnolo Gentile’’, a name chosen by the inhabitants of the area to call the Sangiovese grape, used to produce the renowned Vino Nobile di Montepulciano, the Rosso and the Vinsanto of Montepulciano. Here, tradition is more alive than ever, even though, as you will see during our tours, there are new cellars that make innovation their peculiarity while maintaining high quality end products. The three main wines of Montepulciano are all recognizable by the denomination DOC (DOCG for the Nobile) and are produced each according to its own specification. The Nobile di Montepulciano, is produced from a 70% of Sangiovese grapes, a 25-30% of alloed in Tuscany, red grapes and a 5% of white grapes. It can be marketed after two years of maturation (the Reserve after three) and bottled only in the Municipality of Montepulciano. The Nobile is one of the oldest wines in Italy: Records of its existence and quality can be traced back to 1530. It goes perfectly with grilled meat, but reaches the top with Fiorentina steak. The Rosso di Montepulciano, Nobile’s younger brother, is a decidedly younger wine both in terms of ripeness and discipline, in addition to being considered as a table wine. It goes well with first courses of the Tuscan tradition, better if based on meat sauces, local cured meats and cheeses. Last but not least, The Vinsanto of Montepulciano, also called “the wine of hospitality”. It is a sweet wine of absolute value that not all wineries produce and market due to the particular environment required for the drying of grapes and aging, in addition to the uncertainty in forecasting the final quantities produced. The grapes are carefully selected when still attached to the plant, harvested and left to dry in rooms with strict environmental conditions. The grapes are then pressed and put to age in wooden containers (the famous caratelli) of a capacity that varies according to the type of Vinsanto produced and ranging from a minimum of 75 liters (for the most valuable) to a maximum of 300 liters. Aging goes from a minimum of three years to six (and sometimes even ten) years. Depending on the type and age of the caratello itself, there will be a more or less satisfactory income which, for obvious reasons, will determine the final price. In addition to the standard Vinsanto, there are two superior varieties: Vinsanto Riserva and Occhio di Pernice. Vinsanto is generally combined with any type of dessert but it is typically used in Tuscany to accompany Cantucci. These dry biscuits with almonds are traditionally softened and flavoured at the end of a meal, dipping them in a glass of Vinsanto. Along our visit through the wineries of Montepulciano area, we will also find some IGT wines that, as you will have the chance to experience, have nothing to envy to the fine products described above.