2011 - Ruffino

LODOLA NUOVA:
VINO NOBILE DI MONTEPULCIANO DOCG
VINTAGE: 2011
TOSCANA
GRAPE VARIETIES: 85% Sangiovese, 10% Merlot, 5% Cabernet Sauvignon
ITALY
VINEYARDS:
Place of production: Lodola Nuova Estate vineyards, in the Montepulciano area, are close to the village of
Valiano and near Abbadia di Montepulciano; exposition is variable, southwest, southeast, and northeast
Soil: Hilly land of Pleistocene and Pliocene origins with mixed calcareous soil of clay and limestone
Mesoclimate: Variable, but generally characterized by hot summers and little rain, with wide day-night
temperature swings, optimal for flavor development
Altitude: 890–1,050 feet (270–320 meters) above sea level
Firenze
Siena
Montepulciano
Vino Nobile di
Montepulciano
DOCG
Growing system: Cordon trained
Vine density: 2,025-2,300 vines per acre (5,000–5,700 vines per hectare)
Age of vineyards: The oldest vineyards date back to the mid-1970s with most replanted in the 1980s
VINIFICATION AND AGING:
Harvest: Lodola Nuova is made from a hand-harvested selection of the best grapes. Harvest started in late September
and ended in mid-October.
Aging: After malolactic fermentation and a brief rest in stainless steel vats, the wine was aged in 660–1,585 gallon
(25–60 hl) oak barrels for approximately 18 months.
Alcohol content: 14.0% vol.
TASTING NOTES: This wine is deep ruby red in color. The bouquet reveals intense notes of ripe plum followed
by delicate scents of fresh meadow flowers. Spicy sensations and hints of leather and nutmeg complete the nose,
offering depth and elegance. The round palate offers velvety, steady tannins for an elegant and well-balanced structure,
highlighting the wine’s fruity core. The flavors persist through a lingering and smooth finish.
PAIRING SUGGESTIONS: Lodola Nuova Vino Nobile di Montepulciano is a wine that begs for richly flavored
dishes such as roasted game, braised lamb with rosemary, veal Marsala, cassoulet, seared duck breast, or the famed
Florentine steak.
FIRST YEAR OF PRODUCTION: 1988
Please enjoy our wines responsibly. © 2014 Ruffino Import Company, Rutherford, CA
Fermentation: Alcoholic fermentation, aided by racking and punching down, took place in stainless steel tanks for
approximately two weeks at a controlled temperature of 80°–86°F (27°–30°C) and was followed by further maceration
on the skins for seven days for extra color and tannin extraction.