Santa Pia is produced from a 15-hectare (37 acres) vineyard in an area called Santa Pia, located on the ridges just below the town of Montepulciano. This particular area has sandy loamy soils rich in rocky deposits known as “scheletro” that allow the Antinori’s to create an elegant yet traditional expression of the Sangiovese grape that reflects the characteristics of this historic winemaking area. The first vintage to be produced was 2001.
Upon arriving in the cellars, the grapes were destemmed and pressed in a soft and delicate manner. The must then went into stainless steel tanks where it fermented at a temperature kept constantly under control in order to preserve the typical Sangiovese aromas. The period of skin contact during the fermentation lasted 20 days, after which the wine went into 130 gallon (500 liter) puncheons where it was put through a complete malolactic fermentation and then aged for twelve months. The wine reposed for 20 months in bottle before commercial release.
The Santa Pia shows an intense ruby red color. The nose is dominated by fragrant notes of ripe cherries and red berry fruit, which well balance the hints of vanilla and spices which are accompanied by a highly pleasurable crispness. The palate is savory, ample and enveloping, and endowed with silky and vibrant tannins and a long and persistent finish and aftertaste.