PRODUCTION AREA : Montepulciano: Argiano and Ascianello.
GRAPES : Sangiovese (Prugnolo) 90% – blend of native red grapes 10%.
SOIL : Mixed clay and fine sand with marine Pliocene sediments.
VINE TRAINING : Guyot and spurred cordon – 4,400 vines per hectare. Average age of vines: 20 – 25 years.
PRODUCTION PER HECTARE : 7 quintals.
MICROCLIMATE : Moderate temperatures throughout the year create favorable microclimatic conditions. Furthermore, the proximity of the lakes of Montepulciano, Chiusi and Trasimeno, and of Mount Amiata, has a positive effect on the local climate.
VINIFICATION AND REFINING : After careful destemming and pressing, the grapes undergo a slow maceration that lasts 16 – 18 days at a controlled temperature that does not exceed 28°C. In this phase, several pumpings are carried out per day, which decrease with the end of fermentation. Malolactic fermentation occurs naturally during the month of December. The wine ages for two years in medium-sized Slavonian oak barrels and small French oak barrels. This is followed by a period of refinement in the bottle for six months.
ORGANOLEPTIC CHARACTERISTICS : The color is intense garnet. The aroma is delicate and penetrating, with hints of ripe plum, and the flavor is dry, warm and robust. It is the perfect accompaniment to red meats, game and well-aged cheeses. It is best opened at least two hours before serving or decanting. Serving temperature: 18 – 20°C
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