Montepulciano – September 19, 2026 -- Avignonesi, an organic and biodynamic producer of Vino Nobile di Montepulciano, is launching a three-wine project called 300% Sangiovese in the U.S. this September, built on more than 15 years of parcel-by-parcel vineyard research.
The collection brings back two wines that had been absent from the market for several years -- In Grandi Annate Toscana IGT 2021 and Vino Nobile di Montepulciano Late Release 2016 -- alongside a newer release, Poggetto di Sopra Vino Nobile di Montepulciano 2022.
Each wine represents a distinct lens on the same grape
Since 2010, Avignonesi has harvested and vinified more than 100 hectares of Sangiovese separately every year, producing over 60 individual micro-lots to study how the grape reacts to different soils, sites, and vintages around Montepulciano.
In Grandi Annate 2021 blends the year's top-performing vineyard sites and is made only in vintages Avignonesi considers exceptional, representing the project's "Vintage" pillar.
Vino Nobile di Montepulciano Late Release 2016, aged largely in bottle at the estate, explores the "Time" dimension and a decade of evolution. The 2016 vintage also marks Avignonesi's first certified-organic Vino Nobile di Montepulciano.
Poggetto di Sopra Vino Nobile di Montepulciano 2022 covers "Place," drawing on a single vineyard studied parcel by parcel since 2010, grown on Pliocene clay-silt and calcareous soils that Avignonesi considers highly representative of the Montepulciano terroir.
The Late Release bottle got a design overhaul
For the 2016 Late Release, Avignonesi worked with Bonvini 1909 and French design studio Atelier Bingo on a label and packaging inspired by Le Capezzine, the estate's visitor center and agricultural hub, and the surrounding Tuscan landscape.
Matteo Giustiniani, CEO of Avignonesi, said the project aims to show Sangiovese's range while staying rooted in Montepulciano's identity.
Alessio Gorini, COO of Avignonesi, noted that managing more than 60 individual lots has shown how the same variety behaves differently depending on soil, water availability, exposure, and vintage -- knowledge that has reduced the need to impose a predetermined outcome during winemaking.