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Consorzio del Vino Nobile di Montepulciano
Members
Icario
The Icario winery is situated in Località Fucile, in the Montepulciano hills in Valdichiana. This area is a picturesque landscape of gentle contours, with the characteristic colors of the clay and golden tuff soils criss-crossed with bright streams. This beautiful, atmospheric setting is a land of wine and olives, a “terra grossa” where the soil bears the marks of its marine origins and is rich in fossils. Wine is the fruit of its vine. Although this might sound obvious, nothing better encapsulates the philosophy behind the traditional, and most successful approach to wine-making. This is why it is important to make the most of indigenous grape varieties, and select new ones with extreme care. Here on the Icario estate each cutting is selected with great care, and before that the land where it is to be cultivated must be prepared. On the estate, after in-depth research by specialized technicians, we have carried out excavation, leveling and drainage work in full respect of the surrounding environment. It is easy to see the great care which goes into our vineyards from one look at the 22 hectares which flourish over an entire valley. The vineyards occupy six hill crests, and feature two grands crus, where the natural qualities of the Prugnolo Gentile (Sangiovese), Merlot, Pinot Nero and Pinot Grigio (the only white varietal), varieties come to the fore. The Gujot cultivation technique is applied, with around 6,000 to 6,500 cuttings per hectare. Paradoxically, the poor quality of the soil in the area is a good thing for the quality of the wine produced, because it means that the vines concentrate all their energies in a low grape yield. The altitude of the terrain, from 450 to 550 meters above sea level, an annual rainfall of 740 mm, and an average temperature of 14°C, together with the composition of the soil, determine the characteristics of the Icario reds. Other important factors which contribute to the quality of the wines are manual harvesting by case, and ripening and girdling of the vines before harvest, practices which are much used in the production of the great French wines. The “Icario Project” aims to achieve maximum quality. This is why we have chosen to leave our traditional medium-sized cellars in favour of brand new premises designed by one of the most famous Italian architects: a blend of functional aspects, innovation, and tradition, all perfectly integrated with the environment and in a setting of great style.
Localizzazione

VITAROCCIA

Icario's leading wine, produced in
the estate's youngest vineyards planted
by the Cecchetti family themselves.
This is the origin of Vitaroccia,
a highly prestigious wine made
in limited quantities and only
in the best quality vintage years.
Scrupulous manual selection
of the grapes grown in the Podere
Fucile estate, and ageing in small
French oak barrels give this wine
its lingering, harmonious qualities
and enable it to achieve excellent
balance after a long ageing period
in the bottles.
This reflects our ongoing research
into the quality of Vino Nobile which
focuses on one leading feature, aside
from excellent flavour:
outstanding elegance.
 
Soil Composition:
Pliocene of medium clay mixture.
Grapes:
100% Sangiovese.
Harvest Method:
By hand in crates.
Vinification and Ageing:
The grapes are removed whole from the stalks. Fermentation and maceration takes place in
vats at 25-30°C for 20-25 days. The wine is then drawn off and kept at 18-20°C to allow
malolactic fermentation. This is followed by refinement in French oak barriques of 225 and
500 lt. capacities. After 18 months the wine is bottled and then refined for a further 8-10
months before to release on the market.
Production:
10.000 bottles (only produced in the best years)
Main analysis:
Alcohol content 14,5%; Total Acidity 5,5 g/l; Net dry extract 31,00 g/l
Tasting notes:
Very intense ruby red. Ample, spicy, ripe red berries and jam nose. Clean, rich, concentrated
on the palate, lengthy and elegant
Serving Temperature:
18°-20°C.
Serving suggestions:
A great wine ideal with roast and grilled meat, game and mature cheeses. Excellent with
the traditional “Fiorentina” or “Chianina” steak.
Ageing potential:
10-15 years
Icario's leading wine, produced in
the estate's youngest vineyards planted
by the Cecchetti family themselves.
This is the origin of Vitaroccia,
a highly prestigious wine made
in limited quantities and only
in the best quality vintage years.
Scrupulous manual selection
of the grapes grown in the Podere
Fucile estate, and ageing in small
French oak barrels give this wine
its lingering, harmonious qualities
and enable it to achieve excellent
balance after a long ageing period
in the bottles.
This reflects our ongoing research
into the quality of Vino Nobile which
focuses on one leading feature, aside
from excellent flavour:
outstanding elegance.
 
Soil Composition:
Pliocene of medium clay mixture.
Grapes:
100% Sangiovese.
Harvest Method:
By hand in crates.
Vinification and Ageing:
The grapes are removed whole from the stalks. Fermentation and maceration takes place in
vats at 25-30°C for 20-25 days. The wine is then drawn off and kept at 18-20°C to allow
malolactic fermentation. This is followed by refinement in French oak barriques of 225 and
500 lt. capacities. After 18 months the wine is bottled and then refined for a further 8-10
months before to release on the market.
Production:
10.000 bottles (only produced in the best years)
Main analysis:
Alcohol content 14,5%; Total Acidity 5,5 g/l; Net dry extract 31,00 g/l
Tasting notes:
Very intense ruby red. Ample, spicy, ripe red berries and jam nose. Clean, rich, concentrated
on the palate, lengthy and elegant
Serving Temperature:
18°-20°C.
Serving suggestions:
A great wine ideal with roast and grilled meat, game and mature cheeses. Excellent with
the traditional “Fiorentina” or “Chianina” steak.
Ageing potential:
10-15 years


Vino Nobile di Montepulciano

A wine able to inject energy
and drive into the classic Tuscan
excellence that made Vino Nobile's
name famous.
In conformity with the winemaking
tradition of the Montepulciano area,
the grapes are always fermented gently
to obtain soft, elegant tannins
while preserving the full body typical
of the best Sangiovese.
After 18 months' ageing in small oak
barrels and barriques,
Vino Nobile Icario spends another
6 months ageing in the bottles
to achieve full maturity before release.
This noble wine reaches our tables
clothed in ruby red, well-structured
and confident with spicy aromas
but ready to offer its own unique
and balanced personality.
Soil Composition:
Pliocene of medium clay mixture.
Grapes:
80% Sangiovese, 20% Colorino, Canaiolo and Merlot.
Harvest Method:
By hand in crates.
Vinification and Ageing:
The grapes are removed whole from the stalks.
Fermentation and maceration takes place in vats at 25-30°C for 18-22
days. The wine is then drawn off and kept at 18-20°C to allow malolactic
fermentation. This is followed by refinement in tradiotional French oak casks of 3.500 lt.
capacities. After 18 months the wine is bottled and then refined for a further 6 months
before to release on the market.
Production:
50.000 bottles
Main analysis:
Alcohol content 14%; Total Acidity 5,3 g/l; Net dry extract 29,00 g/l
Tasting notes:
Intense ruby red. Ample with excellent fruit, spicy with tinges of vanilla and ripe red berries.
Full, elegant, well structured and well balanced
Serving Temperature:
18°-20°C.
Serving suggestions:
Very well with typical traditional Tuscan first courses (pasta) or second courses with meat
(roast and grilled)
Ageing potential:
10-12 years
A wine able to inject energy
and drive into the classic Tuscan
excellence that made Vino Nobile's
name famous.
In conformity with the winemaking
tradition of the Montepulciano area,
the grapes are always fermented gently
to obtain soft, elegant tannins
while preserving the full body typical
of the best Sangiovese.
After 18 months' ageing in small oak
barrels and barriques,
Vino Nobile Icario spends another
6 months ageing in the bottles
to achieve full maturity before release.
This noble wine reaches our tables
clothed in ruby red, well-structured
and confident with spicy aromas
but ready to offer its own unique
and balanced personality.
Soil Composition:
Pliocene of medium clay mixture.
Grapes:
80% Sangiovese, 20% Colorino, Canaiolo and Merlot.
Harvest Method:
By hand in crates.
Vinification and Ageing:
The grapes are removed whole from the stalks.
Fermentation and maceration takes place in vats at 25-30°C for 18-22
days. The wine is then drawn off and kept at 18-20°C to allow malolactic
fermentation. This is followed by refinement in tradiotional French oak casks of 3.500 lt.
capacities. After 18 months the wine is bottled and then refined for a further 6 months
before to release on the market.
Production:
50.000 bottles
Main analysis:
Alcohol content 14%; Total Acidity 5,3 g/l; Net dry extract 29,00 g/l
Tasting notes:
Intense ruby red. Ample with excellent fruit, spicy with tinges of vanilla and ripe red berries.
Full, elegant, well structured and well balanced
Serving Temperature:
18°-20°C.
Serving suggestions:
Very well with typical traditional Tuscan first courses (pasta) or second courses with meat
(roast and grilled)
Ageing potential:
10-12 years
A wine able to inject energy
and drive into the classic Tuscan
excellence that made Vino Nobile's
name famous.
In conformity with the winemaking
tradition of the Montepulciano area,
the grapes are always fermented gently
to obtain soft, elegant tannins
while preserving the full body typical
of the best Sangiovese.
After 18 months' ageing in small oak
barrels and barriques,
Vino Nobile Icario spends another
6 months ageing in the bottles
to achieve full maturity before release.
This noble wine reaches our tables
clothed in ruby red, well-structured
and confident with spicy aromas
but ready to offer its own unique
and balanced personality.
Soil Composition:
Pliocene of medium clay mixture.
Grapes:
80% Sangiovese, 20% Colorino, Canaiolo and Merlot.
Harvest Method:
By hand in crates.
Vinification and Ageing:
The grapes are removed whole from the stalks.
Fermentation and maceration takes place in vats at 25-30°C for 18-22
days. The wine is then drawn off and kept at 18-20°C to allow malolactic
fermentation. This is followed by refinement in tradiotional French oak casks of 3.500 lt.
capacities. After 18 months the wine is bottled and then refined for a further 6 months
before to release on the market.
Production:
50.000 bottles
Main analysis:
Alcohol content 14%; Total Acidity 5,3 g/l; Net dry extract 29,00 g/l
Tasting notes:
Intense ruby red. Ample with excellent fruit, spicy with tinges of vanilla and ripe red berries.
Full, elegant, well structured and well balanced
Serving Temperature:
18°-20°C.
Serving suggestions:
Very well with typical traditional Tuscan first courses (pasta) or second courses with meat
(roast and grilled)
Ageing potential:
10-12 years