Grapes varieties
Sangiovese 60% minimum, other red grapes, Merlot, Petit Verdot
Braccio da Montone
Vineyard
Sixth of plant
2,80 x 0,80
Soil
Medium mixture in layers, tuffaceous, clayey and partly stony
Growing system
Guyot
Winemaking system
Winemaking in stainless steel tanks of small capacity, maximum 50 HL. Fermentation at controlled temperature with pumping over, punching down and delestage. At least 15 years of maceration
Fining and maturation
Fining and maturation in Slovenia’s wooden barriques
Ageing capacity
9 years
Alcohol content
14°
Grapes varieties
Sangiovese 60% minimum, other red grapes, Merlot, Petit Verdot
Vineyard
Sixth of plant
2,80 x 0,80
Soil
Medium mixture in layers, tuffaceous, clayey and partly stony
Growing system
Guyot
Winemaking system
Winemaking in stainless steel tanks of small capacity, maximum 50 HL. Fermentation at controlled temperature with pumping over, punching down and delestage. At least 15 years of maceration
Fining and maturation
Fining and maturation in Slovenia’s wooden barriques
Ageing capacity
9 years
Alcohol content
14°
Microclimate
Favorable microclimatic conditions with temperatures not very high in summer and not excessively cold in winter, thanks to the proximity of the Trasimeno, Chiusi and Montepulciano lakes, of Monte Amiata and Tuscan pre-Apennines
Smell
Odor broad, vinous, intense, full and equilibrated, with floral notes of fresh rose and fruity aromas of red cherry
Taste
Mild nuance of licorice and a touch of vanilla; enveloping, warm, soft and pleasant to the aftertaste
Food pairing
Lentil and spelt soups, pasta with meat sauce, tomato pappa, panzanella, boiled means, fegatelli, grilled meats, baked pork, aged and fresh cheeses, typical Tuscan appetizers, cured meat.
To be served at a service temperature of not less than 18° C
Microclimate
Favorable microclimatic conditions with temperatures not very high in summer and not excessively cold in winter, thanks to the proximity of the Trasimeno, Chiusi and Montepulciano lakes, of Monte Amiata and Tuscan pre-Apennines
Smell
Odor broad, vinous, intense, full and equilibrated, with floral notes of fresh rose and fruity aromas of red cherry
Taste
Mild nuance of licorice and a touch of vanilla; enveloping, warm, soft and pleasant to the aftertaste
Food pairing
Lentil and spelt soups, pasta with meat sauce, tomato pappa, panzanella, boiled means, fegatelli, grilled meats, baked pork, aged and fresh cheeses, typical Tuscan appetizers, cured meat.
To be served at a service temperature of not less than 18° C