Avignonesi Vinsanto di Montepulciano 375ml, white, super sweet

came from France in the 14th century
A winery named after the Avignonesi family

The brewery has a long history and is one of the oldest in Italy. The Falvo brothers founded the company as a winery in 1974, and by focusing on maintaining vineyards and reviewing grape varieties, they built a worldwide reputation for "Vino Nobile di Montepulciano." Belgian lawyer Virginie Saveris has been the owner since 2009 and has been converting to organic cultivation. In 2011, we converted all of our fields to biodynamic cultivation. Giampaolo Chiettini, a well-known winemaker, serves as a consultant, and the wines made from grapes that can express the terroir of this region to the fullest have received high acclaim around the world. It is also famous as a maker of a high-quality Vin Santo called "Occhio di Pernice", which is extremely difficult to obtain.

History of Avignonesi

The history of the Avignonesi family dates back to the 14th century. In 1309, Pope Clemente V moved his residence from Rome to Avignon in the south of France, and after a period of change, in 1377 Pope Gregory XI once again made Rome the papal seat. At that time, the company's ancestors were the Avignonesi family, an aristocratic family that came to Italy from Avignon in France and put down roots in Italy. Eventually, they divided into Rome, Siena, and Montepulciano, where they flourished. The company's brewery is one of the oldest in Italy. The building, which was built in the mid-16th century and designed by a Renaissance architect, also shows its long history.

Conversion to Bio di Nami

Under the wishes of Virginie Saveris, who has been involved in the management since 2007 and became the sole owner since 2009, biodynamics has been applied to the vineyards of Avignonesi. In the first year, 2010, it was introduced to 20% of the total vineyard area, and in 2011, 140.5 ha of the entire vineyard was converted to biodynamic.

Vin Santo has a rich flavor, made by pressing grapes that have been dried in the shade, then fermenting them for 3 years in 50L wooden barrels, and then slowly aging them in the same barrels for 10 years. It is amber in color and has a concentrated scent of dried fruits, spices, and vanilla. A very smooth wine with a long finish. Enjoy a little at a time in a large glass.

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