2013 Antinori La Braccesca Vino Nobile di Montepulciano

SKU #1268939 91 points Wine Enthusiast

 Wild berry, tilled earth, new leather and truffle aromas lead the nose of this vibrant red. The linear palate offers tart cherry, cranberry, white pepper and clove flavors, framed by tightly wound, polished tannins and firm acidity. Give it time to fully come together. Drink 2020–2033. (KO)  (4/2017)

91 points Wine Spectator

 Fruit-driven, boasting black cherry and blackberry flavors, shaded by spice and tar. Firm and dry, with fine balance and a long finish. Best from 2018 through 2024. (BS)  (10/2016)


 The 2013 Vino Nobile di Montepulciano is round, succulent and quite expressive. Dark cherry, plum, new leather and cloves give the 2013 its juicy personality. This is an especially dark style, with firm tannins that are a hallmark of the cool, late-ripening vintage. (AG)  (11/2016)

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Price: $19.99
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Staff Image By: John Downing | K&L Staff Member | Review Date: 1/25/2017 | Send Email
While Chianti is widely known and loved, Vino Nobile remains somewhat in the shadows to this day. For those unfamiliar, Vino Nobile is produced primarily from Sangiovese (known as Prugnolo Gentile in the zone) vines planted on the hills surrounding the town of Montepulciano. The Antinori Family has taken what was traditionally a more rustic wine and created a wonderful rendition that combines ninety percent Sangiovese with ten percent Merlot. A nose of violets, red and black fruits and mineral complement a savory and smooth palate with a lasting finish. It's a wonderful Tuscan red that pairs especially well with pork, red meats and cheeses.

Staff Image By: Mike Parres | K&L Staff Member | Review Date: 12/2/2016 | Send Email
Delivers smooth and rich expressions that show the best of Montepulciano. Aromas include blackberry, cherry, smoked spice, leather and moist tobacco. Pair this wine with stewed veal.

Additional Information:



- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world.


Specific Appellation:


- Chianti is the most famous wine name in Italy is not the name of a grape but actually a region. Chianti lies in the 35 miles of hills between Florence and Siena, a complex geological region as well as geographically. The extraordinary geography makes grape growing a very challenging feat with multiple exposures and soil types on the same estate. The region comprises 9 different communes not dissimilar to Bordeaux wherein each commune has a particular characteristic that shows in the wine. The wine is made predominantly Sangiovese, the grape must comprise at least 80% of the blend. Chianti Classico is the "classic" region, though many other nearby regions now use the name "Chianti" to make similar wines. The "Gallo Nero" or Black Rooster on many of the Chianti Classico bottles is a private consortium of producers who try and control the direction of production and quality amongst their members.