Avignonesi

Avignonesi is situated in southeastern Tuscany, located just outside the village of Valiano di Montepulciano, with the hilltop town of Montepulciano on one side and Cortona to the northeast. The estate comprises nine vineyard plots spread across varying soils, aspects, and elevations ranging from 250 to 600 meters. The winery takes its name from the Avignonesi family, who established the estate in 1974 alongside agronomist Ettore Falvo, whose wife Adriana bore the Avignonesi surname. The historic Palazzo Avignonesi, built around 1550, sits above cellars dating to the fifteenth century.

• Location: Valiano di Montepulciano, between Montepulciano DOCG and Cortona DOC, southeastern Tuscany
• Nine vineyard plots: eight in Montepulciano appellation, one in the Cortona commune to the northeast
• Elevations range from 250 to 600 meters across varied clay, limestone, and sandy soils
• Historic founding in 1974 by the Avignonesi family; Palazzo Avignonesi built c.1550 with 15th-century cellars below

Since Virginie Saverys acquired full ownership in 2009, Avignonesi has been transformed into Italy's largest biodynamic winery. With the guidance of organics specialist Dr. Adriano Zago, the estate achieved full organic certification from Suolo e Salute in 2016 and Biodyvin biodynamic certification in 2019. The winery subsequently earned B Corp certification in 2022, recognizing its environmental stewardship and social commitments. Saverys also restructured the estate under the Victrix Group, a family-owned investment vehicle focused on sustainable and impact investments, with CEO Matteo Giustiniani overseeing operations.

• Organic certified by Suolo e Salute (2016); biodynamic certified by Biodyvin (2019)
• B Corp certified 2022; registered with The Vegan Society; ISO 45001 certified
• Italy's largest biodynamic winery by vineyard acreage
• All synthetic herbicides and pesticides eliminated; biodynamic preparations and cover crops employed throughout

Avignonesi practices minimal-intervention winemaking, fermenting with indigenous yeasts and aging in large format wooden vessels to preserve terroir character. The flagship Vino Nobile di Montepulciano is made from 100% Sangiovese (Prugnolo Gentile), aged 18 months in large casks and barriques. The single-vineyard Poggetto di Sopra undergoes 25 days of maceration and 24 months in wooden casks, and represents Avignonesi's most site-expressive Nobile. Beyond Sangiovese, the portfolio includes the Merlot-based Desiderio, Sangiovese-Merlot Grifi, and Chardonnay Il Marzocco, all as Toscana IGT. Entry-level wines are sold under the Cantaloro banner.

• Vino Nobile di Montepulciano: 100% Sangiovese, aged 18 months in large oak casks and barriques
• Poggetto di Sopra (single-vineyard): 100% Sangiovese, 25 days maceration, 24 months in 500L wooden casks
• Occhio di Pernice Vin Santo: 100% Sangiovese, grapes dried on bamboo mats, over 10 years in 50-60L caratelli
• IGT Toscana portfolio: Desiderio (Merlot), Grifi (Sangiovese-Merlot), Il Marzocco (Chardonnay)

Avignonesi's Vino Nobile di Montepulciano has earned consistent critical recognition. The single-vineyard Poggetto di Sopra has received aggregated critic scores of 92 to 95 points across multiple vintages on Wine-Searcher, with the 2021 vintage scoring 95 and the 2017 and 2016 each reaching 94. The Occhio di Pernice Vin Santo is regarded as one of Italy's greatest and rarest dessert wines, with the 2005 vintage scoring 97 points from Wine Spectator. With fewer than 1,500 bottles produced annually from the single-vineyard project, and deeply limited quantities of Occhio di Pernice, these wines are among the most collectible from the Montepulciano appellation.

• Poggetto di Sopra: aggregated critic scores of 92-95 across recent vintages; 95 points for 2021
• Occhio di Pernice 2005: 97 points, Wine Spectator; consistently praised for concentration and extreme rarity
• Single-vineyard project produces approximately 1,000-1,500 bottles per year per cru
• Rosso di Montepulciano: reliable, fruit-forward entry wine with bright acidity and light body

Avignonesi's Vino Nobile di Montepulciano displays the aromatic profile typical of Prugnolo Gentile from clay-limestone soils. Wines show red and wild berries, cherry, violet, and rose petal with earthy and balsamic undertones. The palate offers bright acidity, precise ripe tannins, and a medium body, typically around 13.5% ABV. With five or more years of age, secondary complexity emerges: dried cherry, tobacco, leather, and dried herbs, while the wine retains its characteristic freshness. The Occhio di Pernice presents a completely different profile, with aromas of dried plums, dates, gingerbread, and tobacco, and a sweet, spicy, concentrated palate with extraordinarily long persistence.

• Primary aromas: red cherry, wild strawberry, raspberry, violet, rose petal, balsamic and earthy notes
• Secondary complexity (5+ years): dried cherry, tobacco leaf, leather, Mediterranean herbs
• Structure: bright acidity, precise ripe tannins, medium body, typically 13.5% ABV
• Occhio di Pernice: dried plum, dates, gingerbread, tobacco, smoked hazelnut; concentrated sweetness balanced by freshness

Avignonesi's wines span a wide range of pairing possibilities thanks to their acidity-driven structures. The lighter Rosso di Montepulciano suits pasta, vegetable dishes, and fresh cheeses. Vino Nobile di Montepulciano's mineral definition and silky tannins are a natural partner for roasted meats, game ragu, and aged Pecorino Toscano. The Poggetto di Sopra and older Riserva-style expressions complement braised meats, wild mushroom preparations, and truffle dishes. Occhio di Pernice, with its concentrated sweetness and balancing acidity, pairs memorably with almond biscotti, aged blue cheese, dark chocolate, and dried stone fruit.

• Rosso di Montepulciano: pappardelle with ragu, grilled vegetables, fresh mozzarella, light poultry
• Vino Nobile: roasted duck, wild boar ragu, bistecca alla fiorentina, aged Pecorino Toscano
• Poggetto di Sopra and reserve bottlings: braised beef, wild mushroom risotto, game birds, truffle preparations
• Occhio di Pernice: almond biscotti, dark chocolate tart, aged Gorgonzola, dried fig and date compositions