PRODUCTION AREA: Montepulciano – Argiano.
GRAPE VARIETIES: Trebbiano 40%, Malvasia 20%, Grechetto 20%, Sangiovese 20%.
SOIL: Diverse mixture of fine sand and clay, with Marine Pliocene sediment.
VINE TRAINING: Guyot and straight-line spurred tying – 3,500 vine stocks per hectare. Average age of producing vines: 30-40 years.
PRODUCTION PER HECTARE: 5 tons.
MICROCLIMATE: Moderate temperatures throughout the year, and the vineyards’ southern exposure create favourable microclimatic conditions. In addition, the proximity of three lakes, Montepulciano, Chiusi and Trasimeno, and two mountains, Amiata and Cetona, has a positive influence on the local climate.
WINEMAKING PROCESSES: Grapes are carefully selected and placed on mats to dry for about four months before pressing. Fermentation takes place in small kegs that are sealed with the “mother” for a period at least of five years.
ORGANOLEPTIC CHARACTERISTICS: The colour is amber; the bouquet is intense and complex, with scents of raisin and candied fruit. The flavour is full, sweet, elegant and persistent.
PAIRING: A classic wine of meditation, it pairs well with “fois gras”, seasoned and blue-veined cheeses, and sweets such as biscotti. Serving Temperature: 14 – 16 C
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