Vino Nobile di Montepulciano
guide to the cellars

20 km from Sarteano, Montepulciano is one of the capitals of Tuscan wine: a Renaissance hilltop village built on a hill of vineyards, where cellars carve their barrel rooms beneath the very palazzi overlooking the main square. It's one of the simplest and most rewarding day trips for those staying in the area, at the Antico Convento Santa Chiara.

Here's what to know about Vino Nobile di Montepulciano before planning a day of tastings among historic cellars and country estates.

A wine history spanning centuries

The winemaking heritage of the Montepulciano area is documented over centuries, dating back to Etruscan and Roman times. Historical and bibliographical evidence of the local grape variety goes back at least to the 18th century, with the writings of Cosimo Villifranchi (1773); 1828 marks the first shipment of Vino Nobile to America by ship, documented by the Giornale Agrario della Toscana. Even Alexandre Dumas, in "The Count of Monte Cristo" (1844-46), mentions Montepulciano wine among the dishes of an elegant lunch.

Modern regulatory recognition came in two stages: the wine obtained Denominazione di Origine Controllata (DOC) status in 1966, before being elevated to Denominazione di Origine Controllata e Garantita (DOCG) by decree on 1 July 1980 — one of the first four Italian DOCGs, alongside Barolo, Barbaresco and Brunello di Montalcino. The protection consortium overseeing the designation was founded in 1965.

The grape: Sangiovese in its Prugnolo Gentile form

Vino Nobile is made from Sangiovese grapes, locally called "Prugnolo Gentile" for the specific characteristics this clone takes on in the soils of Montepulciano. According to the current production specification, Prugnolo Gentile must make up at least 70% of the ampelographic base; the remaining 30% can be completed with other non-aromatic grape varieties suited to cultivation in Tuscany (with the sole exception of Malvasia Bianca Lunga among aromatic varieties permitted), with a cap of 5% for white grapes.

The specification requires a minimum natural alcohol content of 12% and a mandatory maturation period of at least two years, starting from 1 January following the harvest, of which at least 12 months in wood containers. For the Riserva version, the rules are stricter: minimum 12.5% alcohol, ageing of at least three years (36 months), of which at least 6 in bottle refinement.

The result is a wine of intense ruby red colour that tends towards garnet with age, with aromas of black cherry, violet and spice, structured and endowed with a tannic backbone that gives it good ageing potential — often described as a stylistic bridge between the elegance of Chianti Classico and the power of Brunello di Montalcino, just a handful of kilometres away.

The younger sibling: Rosso di Montepulciano

Anyone visiting the area's cellars will almost always come across Rosso di Montepulciano DOC too, often mistaken for a "simplified" version of the same wine — not entirely wrong, but worth handling with a few distinctions.

Rosso di Montepulciano obtained its Denominazione di Origine Controllata by decree on 21 December 1988, later than Nobile. It shares with its elder sibling the same ampelographic base (minimum 70% Prugnolo Gentile) and the same production area, the municipal territory of Montepulciano, but differs in a few practical respects:

• Higher yield per hectare — the specification allows for greater grape production than Nobile
• No ageing requirement — unlike Nobile, the specification does not impose a minimum maturation period
• Earlier release — it can be put on sale as early as 1 March of the year following the harvest, compared with 1 January after a two-year wait for Nobile
• No Riserva version — this designation isn't provided for under this denomination

The result is a younger, lighter, more immediate wine, meant to be drunk sooner: a valid everyday alternative to Nobile, not a substitute for it. A useful fact to know: the Vino Nobile specification also allows the reverse path, namely the reclassification of a batch "fit for Nobile" as Rosso di Montepulciano, if the producer decides that vintage doesn't deserve the longer ageing required by the DOCG.

The cellars to visit in Montepulciano

The area offers two complementary types of experience: historic cellars carved into the centre of town and country estates among the vineyards. Regardless, the best way to form an opinion is to taste the wines, so here are my five favourite producers, who make Nobili of different styles but all of them very good:

• Poderi Sanguineto I e II (Dora Forsoni) — sanguineto.com — about 35 hectares of land at Acquaviva di Montepulciano, of which around 6 are under vine; my favourite: one of the smallest and most artisanal estates in the area, producing a range of wines with real character, savoury and not too tannic
• Poliziano (Azienda Agricola Carletti) — carlettipoliziano.com — about 170 hectares under vine; one of the largest and most internationally renowned estates of the denomination, based at Montepulciano Stazione. The Asinone cuvée is a sure bet
• Boscarelli (Poderi Boscarelli, De Ferrari Corradi family) — poderiboscarelli.com — about 22 hectares under vine at Cervognano, one of the historic areas of Vino Nobile. Makes Nobili that are more elegant than powerful. A benchmark for Nobile.
• Icario — icario.it — about 22 hectares under vine in the Pietrose area, just steps from the historic centre; a contemporary-architecture winery that also hosts art exhibitions. Makes structured wines built to age, of which the Vitaroccia is a fine example
• Villa Sant'Anna (Ruggeri Fabroni family) — villasantanna.it — about 16 hectares under vine at Abbadia di Montepulciano, with centuries-old underground cellars; an entirely women-run estate. Poldo is the Nobile to taste.

Visiting conditions, opening hours and booking arrangements often change from one season to the next: it's always worth checking directly with the chosen cellar before planning your day.

How to organise a stress-free tasting

A good day among the cellars usually means two or three stops, no more: tasting too many wines in a row risks flattening your perceptions and spoiling the pleasure of discovery. An effective combination is to start with a historic cellar in the town centre in the morning, have lunch in town or at a country estate, and dedicate the afternoon to a second, more relaxed visit among the vineyards.

For anyone planning more than one or two tastings, it's worth arranging a designated driver in advance or considering an organised tour: the roads among the hills are scenic but winding.

What to eat with Vino Nobile

Vino Nobile loves the hearty dishes of Tuscan cuisine: pici all'aglione, pappardelle with wild boar ragù, bistecca alla fiorentina, local cured meats and pecorino from the nearby hills of Pienza. Many cellars also offer cheese and cold cut boards or small tasting menus paired with their own wines — a good way to sample local produce alongside the different labels.

Where to stay to visit the cellars without the stress

During high season, finding accommodation in central Montepulciano can be tricky and prices rise quickly. Staying in Sarteano, 20 km away, is a quieter and more affordable solution: it lets you reach the cellars in twenty minutes by car, while enjoying the calm of a less touristy village and a convenient base for exploring the Val d'Orcia and Pienza too.

Sources

• DOCG production specification "Vino Nobile di Montepulciano" (Official Gazette, last updated by Ministerial Decree of 21 January 2025)
• DOC production specification "Rosso di Montepulciano"
• Consorzio del Vino Nobile di Montepulciano (consorziovinonobile.it)
• National Catalogue of Grapevine Varieties, Ministry of Agriculture
• Official websites of the cellars mentioned (Poliziano/Carletti, Boscarelli, Icario, Villa Sant'Anna, Poderi Sanguineto)

Frequently asked questions

What's the difference between Vino Nobile di Montepulciano and Rosso di Montepulciano?

They share the same grape variety (minimum 70% Prugnolo Gentile) and the same production area, but Vino Nobile is a DOCG with a mandatory ageing period of at least 2 years (3 for the Riserva, which Rosso does not have). Rosso di Montepulciano, a DOC since 1988, has no ageing requirements and can be sold from 1 March of the year following the harvest: a younger, lighter wine, ready to drink sooner.

Which historic cellars can be visited in the centre of Montepulciano?

Several historic producers have their cellars carved beneath the palazzi of the historic centre, which can be visited on foot without needing to drive out among the vineyards — convenient for those staying in town or wanting to combine a tasting with a stroll through the village.

How far is Montepulciano from Sarteano?

About 20 km, around 20-25 minutes by car: one of the most convenient day trips for those staying at the Antico Convento Santa Chiara.

What is the best time of year to visit the cellars?

Spring and early autumn offer ideal temperatures, with the colours of the harvest between September and October. Summer is feasible but requires booking further ahead.

Do I need to book tastings in advance?

Yes, it's strongly recommended, especially at smaller family-run estates and during high season.