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
7 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 careful pressing and stalk and stem removal the slow maceration process begins lasting 16 – 18 days at controlled temperature and must never exceed 28° C . The wine is turned several times daily as fermentation occurs. The malolactic fermentation comes about naturally around the begining of December. The wine is then aged for 2 years. In Slavonian oak casks followed by further ageing in French oak barrels where the characteristic body is obtained. With 6 – 8 months in bottle the wine acquires bouquet.

ORGANOLEPTIC CHARACTERISTICS
Intense garnet colour , delicate yet penetrating perfumes of mature plum, dry warm and robust flavour. A perfect communion with red meats, game and well-seasoned cheeses. Best opened at least 2 hours before serving or decanted.
Serve 18° - 20°.