AREA OF PRODUCTION
Montepulciano: Le Caggiole - Argiano - Ascianello.

GRAPE VARIETIES
Prugnolo Gentile (Sangiovese) 90% - Canaiolo Nero 10%.

SOIL
Mixtures of clay and fine sand with Marine Pliocene sediment.

VINE TRAINING
Guyot and sraight line spurred tying (Cordone Speronato) - 4,400 vinestocks per hectare. Average age of vines 20 – 25 years.

PRODUCTION PER HECTARE
8 tons.

MICROCLIMATE
The area of the lakes of Montepulciano, Chiusi and Trasimeno, together with the position of Mount Amiata, create favourable moderate thermal and climatic conditions for optimum production.

WINEMAKING PROCESSES
After typical processing with the grape skins for 12 – 15 days, the wine is kept in wood for about eight months during which time malolactic fermentation occurs.

ORGANOLEPTIC CHARACTERISTICS
Intense ruby-red colour, delicate perfume, elegant, harmonious, full-tasting with wild berry tones. A very versatile wine, isn’t challenged by elaborate dishes.
Serve 18 – 20°C.The colour is straw yellow, with an intense fruity perfume, dry harmonic taste. Excellent as an aperitif and particularly good with antipasti and also with soups, vegetarian dishes, light cheeses and all fish dishes. It is a perfect wine for everyday drinking.
Serve 10° - 12°C.