DESIGNATION:
Vin Santo di Montepulciano
D.O.C.G.
PRODUCTION AREA:
Loc. Pietrose, Montepulciano
SOIL TYPE:
Medium-textured soil of Pliocene origin
GRAPE VARIETIES:
Trebbiano, Malvasia, Grechetto
ALTITUDE:
350–400 meters above sea level
EXPOSURE:
Southwest
TRAINING SYSTEM:
Spurred Cordon
YIELD PER HECTARE:
40 quintals of grapes
AGING POTENTIAL:
Over 30 years
Harvest method:
Manual selection of the best grapes during the first half of October.
Vinification and aging:
The grapes are left to dry (wither) for approximately 3–4 months in crates.
The individual grapes are checked and selected by hand on a weekly basis during the drying process.
Pressed using a vertical press. The must then remains in contact with the “madre” (starter culture)* for many years, stored in high-quality oak casks (*caratelli*) with a capacity of 70–90 liters. It is bottled and sold in 0.375-liter bottles.