PRODUCTION AREA: Montepulciano – Sant’Ilario.
GRAPE VARIETIES:
SOIL: Pliocene, medium mixture with layers of fine sand, sedimentary clay and some pebbles.
VINE TRAINING: Straight-line spurred tying – 4,400 vine stocks per hectare. Average age of
producing vines: 10-15 years.
PRODUCTION PER HECTARE: 8 tons.
MICROCLIMATE: Moderate temperatures throughout the year, and the vineyards’ southern
exposure create favorable 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 PROCESS: After traditional processing with the grape skins for 12 – 15 days,
the wine is refined for about 6 – 8 months in medium-sized Slavonian oak casks. Malolactic
fermentation takes place during this stage.
ORGANOLEPTIC CHARACTERISTICS: Deep ruby-red colour, the bouquet is
characteristically delicate yet penetrating. The flavor is well balanced, velvety and pleasingly
tannic. Pairs well with first course dishes, red meats, cold cuts, and fresh and seasoned cheeses.
Serving Temperature: 18 – 20 C.
