Villa S. Anna
Vino Nobile di Montepulciano Poldo
Vino Nobile di Montepulciano
2016
Vintage
Varietal
Sangiovese
Where it is, October 2026
At Peak: inside the peak window (2020-2031), within the full drinking arc.
This bottle is in its peak window through 2031, with a drinking horizon to 2036.
The ‘16 Vino Nobile di Montepulciano Poldo.
Villa S. Anna Vino Nobile di Montepulciano Poldo 2016 is from Italy.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Villa S. Anna Vino Nobile di Montepulciano Poldo 2016 has a full body, fresh acidity, and firm tannins.
The 2016 vintage
Villa S. Anna's 2016 Vino Nobile di Montepulciano Poldo comes from Italy.
About Villa S. Anna
Villa S. Anna's Vino Nobile di Montepulciano Poldo comes from Italy.
From the cellar: pair with
Bone-in ribeye with rosemary butter
The pairing is scaled to the wine's full body.
Braised short ribs with truffle polenta
The wine's fresh acidity keeps the pairing lively.
Roasted venison with juniper berries
The pairing leaves room for the wine's firm tannins.
More from Vino Nobile di Montepulciano
Frequently Asked
What is Villa S. Anna Vino Nobile di Montepulciano Poldo 2016?
Villa S. Anna Vino Nobile di Montepulciano Poldo 2016 is from Italy.
What does Villa S. Anna Vino Nobile di Montepulciano Poldo 2016 taste like?
Villa S. Anna Vino Nobile di Montepulciano Poldo 2016 has a full body, fresh acidity, and firm tannins.
When should Villa S. Anna Vino Nobile di Montepulciano Poldo 2016 be opened?
The canonical CAI full drinking arc is 2018-2036. Within that arc, the peak window is 2020-2031. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Villa S. Anna Vino Nobile di Montepulciano Poldo 2016?
Pair this wine with Bone-in ribeye with rosemary butter; Braised short ribs with truffle polenta; or Roasted venison with juniper berries.