AREA OF PRODUCTION:
Montepulciano
GRAPE VARIETIES:
Sangiovese (Prugnolo Gentile) 60% – Merlot 40%
SOIL: Mixtures of clay and fine sand with Marine Pliocene sediment.
VINE TRAINING:
Straight line spurred tying (Cordone Speronato) – 4,400 vine stocks per
hectare. Average age of vines 20 – 25 years.
PRODUCTION PER HECTARE: 8 tons.
MICROCLIMATE:
The area of the Lakes Montepulciano, Chiusi, and Trasimeno, together
with the position of Mount Amiata create favorable moderate thermal
and climatic conditions for optimum production.
WINEMAKING PROCESSES:
After traditional processing with the grape skin for 15-18 days the wine is
then refined in casks for about eight/ten months in which time
malolactic fermentation takes place. This is followed by a eight- month
period of refinement in the bottle.
ORGANOLEPTIC CHARACTERISTICS:
Ruby color, with years turning to garnet . Perfume of red berries,
harmonic taste, slightly tannic, becoming velvety with ageing . This
versatile wine is perfect with red and white meats and both fresh and
seasoned cheeses. Serve 18° – 20°.
