||Montepulciano: 14 have. (9 have. planted in 1963, 5 have. in 1990); 350 m.s.l.m.
|Composition of the land
||Of clay limestone nature with skeleton presence
|Plants n. x hectare
||3,000 stocks for hectare in old part and 5,000 in the new
||Fermentation and maceration have a duration of 20-25 days.
||The fermentation happens in “log-conical” vats of stainless steel to temperature controlled with follature integrated from reassemblys
||16-18 months in new barriques of French oak.
||Red meats, braised, game, gravies, cheeses to hard paste.