Controlled Designation of Origin

Our Prugnolo is a wine that seeks to enhance the freshness of the fruity notes of Sangiovese, paired with the spiciness of Mammolo.

Made from a selection of grapes from young vineyards that are richer in aromas and less structured, it is a pleasant, fruity, and never boring wine.

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

Soil Characteristics
The vineyards are located in Cervognano, planted on calcareous, alluvial, sandy soils with a good percentage of silt and clay, varying according to the position. The average planting density is 6,500 vines per hectare.

Grape Type and Selection
Grape selection is based not so much on the vineyard location, but rather on the characteristics of the grapes from harvest to harvest in the different parcels of young vineyards. Since these are richer in aromas and less structured, the focus is on pleasantness, freshness, and fragrance.
The blends that make up this wine are primarily Sangiovese Prugnolo Gentile with a touch of Mammolo.

Winemaking
The grapes, harvested by hand and transported in crates, are gently fermented in stainless steel vats filled to no more than two-thirds of their capacity after destemming and pressing. Native yeasts are used for fermentation, which lasts about a week at a controlled temperature of 27 to 30 degrees Celsius. Manual pumping over and punching down of the cap are performed.

Aging
The wine is aged for several months in glass-lined concrete vats where malolactic fermentation takes place.
A light filtration is performed before bottling. It is released for sale in March of the following year.

Optimal ripeness
Our Prugnolo aims to enhance the fresh and fragrant character of the Sangiovese as well as the floral and spicy notes of the Mammolo. Therefore, to fully savor its expressiveness, we recommend drinking it within four to five years of harvest.