PRODUCTION AREA: Montepulciano: Argiano and Ascianello.
GRAPE VARIETIES:
Sangiovese (Prugnolo) 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 wood for 6 – 8 months, during which time malolactic
fermentation occurs.
ORGANOLEPTIC CHARACTERISTICS: The colour is deep ruby. The bouquet is delicate, with scents of wild berry, and the flavour is full, elegant and harmonious. This is a versatile wine that holds its own even with more elaborate dishes.
Serving Temperature: 18 – 20°C
