Vino Nobile di Montepulciano D.O.C.G.

Grape varieties: Sangiovese 90%, Colorino Canaiolo 10% 
Area of production: Montepulciano (Canneto) 
Position on the land: North east, south west 
Vine training system: Cordon spur on coupled stakes 
Density of planting: 6,500 plants per hectare 
Surface of the vineyard: 3 hectares of property and 2 hectares under management 
Vines: Sangiovese clones have been selected with loosely packed bunches and small grapes with a rapport between the skin and the pulp to obtain at the end a phenol maturity in perfect equilibrium, a good concentration and a sufficiently accentuated acidity. 
Colorino, Ciliegiolo, Canaiolo with a red stalk have been taken from the grafting of the old vines present on the property. Wine making: In truncated conical-shaped vats of Slovenian oak at a controlled temperature. 
Alcoholic fermentation and Maceration: Preferably cold maceration for 2 days and fermentation with a long maceration on the marc and frequent pumping over, a maximum temperature created by allowing it to freely rise to 30°C. 
Malolatic Fermentation: In truncated conical-shaped vats of Slovenian oak thermostatically controlled, almost simultaneously carried out with the first fermentation. 
Evolution: 12 months in small new 5.50hl Slovenian oak barrels and the following 12 months in 35.4hl Slovenian oak barrels 
Refinement: A year in a temperature controlled environment.