Our Prugnolo is a wine in which we try to enhance the freshness of the fruity notes of Sangiovese in combination with the spiciness of Mammolo.

The result of a selection of grapes from young vineyards that are richer in aromas and with less structure, it is a pleasant, fruity and never banal wine.

Produced since 1989 as Rosso di Montepulciano, it has been wearing the current label since 2003. The average annual production is 20,000 bottles.

Characteristics of the terrain
The vineyards are located in Cervognano, planted on calcareous soils, of alluvial origin, sandy with a good percentage of silt and clay, varying according to the position. The average planting density is 6500 plants per hectare.

Type and selection of grapes
The choice of grapes is not made on the basis of the position of the vines, but on the characteristics of the grapes from harvest to harvest in the different particles.
The composition of the wine: 90% Sangiovese Prugnolo Gentile and 10% Mammolo.

Vinification
The grapes, harvested manually and transported in crates, after destemming and soft pressing are placed to ferment in steel vats filled to no more than two thirds of their capacity. Native yeasts are used for fermentation which lasts about a week at controlled temperatures from 27 to 30 degrees. Manual pumping and punching of the cap are carried out.

Aging
The wine is aged for a few months in vitrified concrete tanks where the malolactic fermentation takes place.
Before bottling, a light filtration is carried out. The marketing takes place during the summer following the harvest.

Optimal maturity
As freshness is a peculiarity of this wine, we recommend drinking it within 4/5 years from the harvest.