ADDITIONAL GEOGRAPHIC UNIT: Sant’Ilario
PRODUCTION AREA: Municipality of Montepulciano – Argiano locality.
GRAPE VARIETY: 100% Sangiovese
SOIL: Of Pliocene origin, medium-textured with layers of sand and silty clay,
with the presence of pebbles.
VINE TRAINING SYSTEM: Spurred cordon – 4,400 vines per hectare.
Average age of vines in production: 20 years
ALTITUDE: 300 meters a.s.l.
GRAPE YIELD PER HECTARE: 70 quintals.
MICROCLIMATE: The microclimatic conditions are favorable due to moderate
temperature variations throughout the year and the southern exposure of the vineyards.
The proximity of the lakes of Montepulciano, Chiusi, and Trasimeno,
as well as Mount Amiata and Mount Cetona, positively influence the area’s climate.
VINIFICATION AND AGING: The grapes, harvested exclusively by hand into crates,
are placed on a sorting belt for an additional visual inspection before being gently destemmed.
The whole berries are then transferred into stainless steel fermenters, with a maximum
capacity of 50 hl. The must undergoes a slow maceration lasting 25–28 days at a controlled
temperature that never exceeds 28°C. Daily pump-overs are carried out, gradually reduced
as fermentation progresses. Malolactic fermentation occurs spontaneously by December.
A mandatory aging period of three years follows, in medium-capacity 25 hl Slavonian oak
casks and small fine-grain French oak tonneaux. This is followed by further bottle aging
for at least 12 months.
ORGANOLEPTIC CHARACTERISTICS: Deep ruby red with garnet highlights.
Elegant and complex on the nose, with typical aromas of ripe red fruits
well integrated with spicy notes from the oak and a hint of balsamic nuance.
On the palate, it is harmonious, complex, and persistent.
Perfectly pairs with red meats, game, aged cheeses, and traditional Tuscan dishes.
It is recommended to open the bottle two hours before serving or to decant it.
Serving temperature: 18°–20°C.

Pieve Sant'Ilario

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