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.

Vinification
Harvested grapes were brought to the cellar, destemmed and gently crushed. The must was transferred into stainless steel vats where alcoholic fermentation took place at a controlled temperature of 26-28 °C (79-82 °F) to preserve Sangiovese’s typical aromas. Maceration on the skins took place over a period of 20 days. The wine was then transferred into 500-liter tonneau barrels for malolactic fermentation and barrel aging for a period of approximately 12 months. The wine aged for 20 months in the bottle before being released.

Tasting Notes
Santa Pia 2017 is an intense ruby red color. Its nose immediately reveals its vintage: pleasant sensations of ripe red fruit and plum jam merge with aromas of tobacco and cloves. On the palate it’s elegant, refined and characterized by excellent freshness and mouth-filling tannins, soft and silky.