PRODUCTION AREA: Montepulciano – Argiano.
GRAPE VARIETIES: Prugnolo Gentile 95% – Canaiolo Nero 5%.
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: 20-25 years.
PRODUCTION PER HECTARE: 7 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 PROCESS: After careful stalk and stem removal, the grapes undergo a slow maceration that lasts 16-18 days at controlled temperatures not exceeding 28C. During this stage, there are several pumpovers a day, which diminish as fermentation winds down. Malolactic fermentation occurs naturally during the month of December. The wine is aged for the required period of two years in mediumsized Slavonian oak casks, and small French oak barrels. This is followed by a six-month period of refinement in the bottle.
ORGANOLEPTIC CHARACTERISTICS: The colour is ruby-red with garnet hues.
Delicate yet intense to the nose, it has typical scents of violet and plum that are well blended with notes of spice and vanilla from the wood. The flavour is harmonious, complex and persistent. Pairs well with red meats, game and wellseasoned cheeses. Best opened at least two hours before serving or decanted. Serving
Temperature: 18 – 20 C
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