PRODUCTION AREA: Montepulciano – Sant’Ilario.
GRAPE VARIETIES: Prugnolo Gentile 100%.
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 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 careful stalk and stem removal, the grapes undergo a slow
maceration that lasts 16-18 days at controlled temperatures not exceeding 28°C. During this stage,
there are several pump overs 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 medium sized Slavonian oak casks, and small French oak barrels. This is
followed by a six-month period of refinement in the bottle.
ORGANOLEPTIC CHARACTERISTICS: The color 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 flavor is harmonious, complex and persistent. Pairs well
with red meats, game and well seasoned cheeses. Best opened at least two hours before serving or
decanted. Serving Temperature: 18°-20°C.

Vino Nobile di Montepulciano D.O.C.G

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