PRODUCTION AREA: Montepulciano – Sant’Ilario.
GRAPE VARIETIES: Prugnolo Gentile (Sangiovese) 100%.
SOIL: Pliocene, medium mixture with layers of fine sand, sedimentary clay and some pebbles.
VINE TRAINING: Straight-line, spurred tying – 4,400 vine stocks per hectare. Average age of
producing vines is 20-25 years.
PRODUCTION PER HECTARE: 6 tons.
MICROCLIMATE: Moderate temperatures throughout the year, and the vineyards’ southern
exposure create favorable microclimatic conditions. In addition, the proximity of three lakes,
Montepulciano, Chiusi and Trasimeno, and two mountains, Amiata and Cetona, has a positive
influence on the local climate.
WINEMAKING PROCESS: Carefully selected grapes undergo gentle stalk and stem removal,
followed by slow maceration that lasts 16-18 days at controlled temperatures not exceeding 28C.
During this stage, there are several pump overs a day, which diminish as fermentation winds
down. Malolactic fermentation occurs naturally during the month of December. The required
ageing period is three years. Thirty months of maturation in medium-size Slavonian oak casks,
and small French oak barrels, is followed by at least six months of refinement in the bottle.
ORGANOLEPTIC CHARACTERISTICS: The color is deep garnet; the perfume is intense,
spicy and elegant; the flavor is dry, warm and rich with developed aromas. A perfect
accompaniment for red meats, game and well-seasoned cheeses. Best opened at least two hours
before serving or decanted. Serving Temperature 18°- 20° C.

PRODUCTION AREA: Montepulciano – Sant’Ilario.
GRAPE VARIETIES: Prugnolo Gentile 100%.
SOIL: Pliocene, medium mixture with layers of fine sand, sedimentary clay and some pebbles.
VINE TRAINING: Straight-line spurred tying – 4,400 vine stocks per hectare. Average age of
producing vines: 20-25 years.
PRODUCTION PER HECTARE: 7 tons.
MICROCLIMATE: Moderate temperatures throughout the year, and the vineyards’ southern
exposure create favorable microclimatic conditions. In addition, the proximity of three lakes,
Montepulciano, Chiusi and Trasimeno, and two mountains, Amiata and Cetona, has a positive
influence on the local climate.
WINEMAKING PROCESS: After careful stalk and stem removal, the grapes undergo a slow
maceration that lasts 16-18 days at controlled temperatures not exceeding 28°C. During this stage,
there are several pump overs a day, which diminish as fermentation winds down. Malolactic
fermentation occurs naturally during the month of December. The wine is aged for the required
period of two years in medium sized Slavonian oak casks, and small French oak barrels. This is
followed by a six-month period of refinement in the bottle.
ORGANOLEPTIC CHARACTERISTICS: The color is ruby-red with garnet hues. Delicate
yet intense to the nose, it has typical scents of violet and plum that are well blended with notes of
spice and vanilla from the wood. The flavor is harmonious, complex and persistent. Pairs well
with red meats, game and well seasoned cheeses. Best opened at least two hours before serving or
decanted. Serving Temperature: 18°-20°C.

ADDITIONAL GEOGRAPHIC UNIT: Sant’Ilario
PRODUCTION AREA: Municipality of Montepulciano – Argiano locality.
GRAPE VARIETY: 100% Sangiovese
SOIL: Of Pliocene origin, medium-textured with layers of sand and silty clay,
with the presence of pebbles.
VINE TRAINING SYSTEM: Spurred cordon – 4,400 vines per hectare.
Average age of vines in production: 20 years
ALTITUDE: 300 meters a.s.l.
GRAPE YIELD PER HECTARE: 70 quintals.
MICROCLIMATE: The microclimatic conditions are favorable due to moderate
temperature variations throughout the year and the southern exposure of the vineyards.
The proximity of the lakes of Montepulciano, Chiusi, and Trasimeno,
as well as Mount Amiata and Mount Cetona, positively influence the area’s climate.
VINIFICATION AND AGING: The grapes, harvested exclusively by hand into crates,
are placed on a sorting belt for an additional visual inspection before being gently destemmed.
The whole berries are then transferred into stainless steel fermenters, with a maximum
capacity of 50 hl. The must undergoes a slow maceration lasting 25–28 days at a controlled
temperature that never exceeds 28°C. Daily pump-overs are carried out, gradually reduced
as fermentation progresses. Malolactic fermentation occurs spontaneously by December.
A mandatory aging period of three years follows, in medium-capacity 25 hl Slavonian oak
casks and small fine-grain French oak tonneaux. This is followed by further bottle aging
for at least 12 months.
ORGANOLEPTIC CHARACTERISTICS: Deep ruby red with garnet highlights.
Elegant and complex on the nose, with typical aromas of ripe red fruits
well integrated with spicy notes from the oak and a hint of balsamic nuance.
On the palate, it is harmonious, complex, and persistent.
Perfectly pairs with red meats, game, aged cheeses, and traditional Tuscan dishes.
It is recommended to open the bottle two hours before serving or to decant it.
Serving temperature: 18°–20°C.