Vino Nobile di Montepulciano is produced from a combination of Prugnolo Gentile (85%), Canaiolo Nero (10%) and Mammolo (5%) grape varieties. The grapes are normally hand harvested in the first half of October, but the harvest can also be delayed according to vintages. The selected grapes in our vineyards are placed in fermentation on the skins for 25-30 days, where takes place an initial cold pre-maceration. Alcoholic fermentation is set off with natural yeasts and is done in 50 and 70 hl steel tanks at a controlled temperature, with frequent repassings and delestages to favour the extraction. Ageing in wood is normally done in 500 l and in 20, 25, and 34 hl French and Slavonian oak barrels for about 30 months, according to vintages and to the characteristics of the product. Before being put on the market the wine is refined for minimum 6 months in bottle. This wine, that well represent the traditional culture of our land, shows a own particular character, in which is recognizable our wine-producing conception. Visually it has a ruby red colour, tending to garnet, with a lively violet touch, and an intense bouquet of ripe red fruit with a slight scent of “Coscia di Monaca”, the typical plum of Montepulciano, present in all our wines. In its odour can be detected a light trace of spices, tobacco and burned leather. The taste is fullbodied and powerful, round, with a hint of tannin.