PRODUCTION AREA: Montepulciano: Argiano and Ascianello.
GRAPE VARIETIES: Sangiovese 90% – blend of native red grapes 10 %.
SOIL: Mixtures of clay and fine sand with Marine Pliocene sediment.
VINE TRAINING:
Guyot and straight-line spurred tying (Cordone Speronato) – 4,400
vinestocks per hectare.
Average age of vines: 20 – 25 years.
PRODUCTION PER HECTARE: 8 tons.
MICROCLIMATE:
Moderate temperatures throughout the year create favourable
microclimatic conditions. In addition, the proximity of Lakes
Montepulciano, Chiusi and Trasimeno, and Mount Amiata, has a positive
effect on the local climate.
VINIFICATION AND REFINING:
After traditional processing on the skins for 12 – 15 days, the wine is
refined in casks for about six months. Malolactic fermentation takes
place during this time.
ORGANOLEPTIC CHARACTERISTICS:
The colour is ruby, becoming garnet with ageing. The bouquet is full,
with scents of red berries, and the flavour is harmonious and slightly
tannic, smoothing to velvet as the wine ages. Pairs well with red and
white meats, and both fresh and seasoned cheeses.
Serving Temperature: 18 – 20°C.
