2017 Ventisei Vino Nobile de Montepulciano, Tuscany, Italy

Shy nose that eventually gives aromas of cassis, wild herb and spice. The medium-bodied palate suggests dried morello cherry, ground pepper, crushed sage and a hint of coffee bean alongside fine-grained tannins that leave a drying finish.



Mostly Sangiovese with a small amount of Merlot and Cabernet Sauvignon, the wine is fermented and aged in oak barrels and barriques for 18 months. Lots are kept separate until just before bottling. 


Eline was bitten by the wine bug a long time ago, but didn’t fully feel the symptoms until she arrived in Montepulciano, Tuscany. Her mother, Virginie Saverys, had taken over Avignonesi winery. Observing her and her team walking the vineyards and caring for every single bunch of grapes was a pivotal moment of fascination. The way they managed to bottle the message of each vintage in such a unique manner, giving voice to a specific terroir, was like a budburst of inspiration--she had to take a step further. When Eline turned 26, she opened Avini wine bar and shop in Antwerp, Belgium. She would often visit Avignonesi in Tuscany though, and during one of their blending sessions she couldn’t resist the temptation of sneaking in. For fun, Eline tried her own blend...and she fell in love on the spot. When she was looking for a name for this wine, it seemed only natural to refer to this intense and wine-fueled year. Thus, Ventisei--26 in Italian--was born.


Grape(s) Sangiovese, Merlot, Cabernet Sauvignon
Farming Organic