Vin Santo di Montepulciano classification - DOC

First year of production: 1995

Average number of bottles produced: 2,000 bottles

Variety Malvasia 90-95%, remaining Grechetto.

Vineyard area: selection from various vineyards

Altitude: between 280 and 450 m.s.l.m.

Exhibition: Various

Soil typology: clayey-silty nature with presence of skeleton

Harvest method: manual in boxes

Vinification: the pressing of the grapes arrives at the end of January with traditional manual presses, after which they have remained to dry on the reeds, attic, for about 4 months.

Aging: The must is then placed in small barrels, called caratelli, together with the mother (a precious "ingredient" that every company preserves) for a minimum of 7 years.

Training capacity: 25 years