PRODUCTION AREA: Montepulciano: Argiano and Ascianello. GRAPE
VARIETIES: Sangiovese (Prugnolo) 100%
SOIL: Mixtures of clay and fine sand with Marine Pliocene sediment.
VINE TRAINING: Guyot and straight-line spurred tying (Cordone
Speronato) – 4,400 vine stocks per hectare.
Average age of vines: 20 – 25 years.
PRODUCTION PER HECTARE: 6 tons.
MICROCLIMATE: Moderate temperatures throughout the year create
favorable 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 30 months 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 deep garnet. The
bouquet is intense, penetrating and spicy, while on the palate it is dry,
warm, and rich with developed flavors. 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
