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Nectar Dei

Nectar Dei, our super-premium wine, an extraordinary cuvée of Cabernet Sauvignon, Merlot, Syrah and Petit Verdot, was christened after the ancient name of the Nittardi estate discovered in a document from 1183. As is the tradition of Nittardi, the first bottles of this new wine were presented to Pope Benedict XVI — just as Michelangelo Buonarroti did in the 16th century when he, the owner of the estate at the time, paid tribute to the popes Julius II and Leo X by presenting them with, to use Michelangelo’s own words, “the genuine wine of Nittardi”.

Download Technical Sheet 2016


James Suckling: 95 Points

Download Technical Sheet 2015


James Suckling:95 Points

Robert Parker: 93 Points

Download Technical Sheet 2014


James Suckling: 93 Points

Download Technical Sheet 2013


James Suckling: 94 Points

Wine Advocate/Robert Parker: 93 Points

Download Technical Sheet 2012


Jancis Robinson: 17.5 Points

James Suckling: 92 Points

Download Technical Sheet 2011


Decanter World Wine Awards: Gold Medal

Vitis/Ais Sommelier: 4 vines (highest award)

Jancis Robinson: 17.5 Points

Bibenda: 4 grapes

Download Technical Sheet 2010


Livets Goda: 94 Points

Wine & Spirits: 92 Points

Jancis Robinson: 17.5 Points

Vini d’Italia: 17 Points

Wine Spectator: 91 Points

Download Technical Sheet 2009


James Suckling: 93 Points

Decanter: 17.5 Points

Gambero Rosso: 2 Bicchieri Rossi

Name: Nectar Dei D.O.C. Maremma Toscana

Varietal: Cabernet Sauvignon 50%, Petit Verdot 20%, Merlot 15%, Syrah 10%, secret varietals 5%

Soil: Mostly sand rich with stone and clay

Production: Fermentation in 5 and 10.5-ton stainless steel tanks, followed by 24 months of aging in French barrique barrels, 6 month in a single concrete vat and subsequent six months of bottle aging.

Profile: Deep red with hues of purple, aromas of ripe black fruit, vanilla, tobacco and hints of spices as pink pepper; concentrated and complex flavors on the palate with a full and persistent finish. Excellently suited to all variations of red meat and game. Best served at approx. 18° C (64.5° F); uncork and decant 2 hours before serving.