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: 7 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 careful stalk removal and pressing, the grapes undergo a slow maceration that lasts 16 – 18 days at a controlled temperature that doesn’t exceed 28°C. During this stage, pump-overs are carried out several times a day, diminishing as fermentation winds down. Malolactic fermentation occurs naturally during the month of December. The wine is aged for 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 colour is deep garnet. The bouquet is delicate and penetrating, with hints of mature plum, and the flavour is dry, warm and robust. It is the perfect accompaniment for red meats, game and well-seasoned cheeses. Best opened at least two hours before serving or decanted. Serving Temperature: 18 – 20C
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