Description
Produced in the Sant’Ilario area of Montepulciano, this wine reflects the character of its Pliocene soils composed of fine sand, sedimentary clay, and small pebbles. The vineyards, planted at 4,400 vines per hectare and averaging 10–15 years of age, benefit from moderate year-round temperatures and ideal southern exposure. The nearby lakes of Montepulciano, Chiusi, and Trasimeno, along with Mount Amiata and Mount Cetona, contribute to a balanced and favorable microclimate.
Made from 95% Prugnolo Gentile (Sangiovese) and 5% Canaiolo Nero, the wine undergoes traditional skin maceration for 12–15 days, followed by refinement in medium-sized Slavonian oak casks for approximately 8–10 months. Malolactic fermentation takes place during this aging period, enhancing texture and balance.
Deep ruby red in color, the bouquet is characteristically fruity with notes of ripe plum. On the palate, it is smooth, well-balanced, and nicely structured. A versatile wine, it pairs beautifully with pasta dishes, red meats, cured meats, and aged cheeses.
Serve at 18–20 °C.
