土 壤：由细沙和粘土组成的上新世时期海洋沉淀物。

微气候：全年适中的温度给这里的微气候创造了有利的条件，另外蒙塔普奇诺(Montepulciano)丘西(Chiusi)和特拉西梅洛(Trasimeno)附近的湖泊以及阿米阿达山脉都给当地的气候带来了积极的影响。

酿造工艺：传统发酵12-15天后，在橡木桶内再次发酵陈酿6个月。

感官特性：酒体呈漂亮的深宝石红色，拥有梅子等其他香料的美妙芳香，口感幽雅和谐，圆润绵长。

配餐建议：这是一款多样性的葡萄酒，可搭配各类精美菜肴。最宜侍酒温度在18-20摄氏度。

权威评分：

葡萄酒年份 评分机构 分数 评分时间 适饮时间


2008
Gambero Rosso 2/3 Nov 20, 2012
《葡萄酒观察家》 83/100 Oct 31, 2009
Shows enough plum, berry and mineral character to keep the interest up. Medium-bodied, with light tannins and a simple, fruity finish. Drink now. 8,000 cases made. -JS
2007 Gambero Rosso 2/3 Nov 20, 2012
Jancis Robinson 16.5/20 Feb 18, 2010
Wine Enthusiast 87/100 May 01, 2009
《葡萄酒观察家》 81/100 Sep 30, 2008
Simple, with slightly stewed fruit character. Not very interesting this vintage. Drink now. 8,000 cases made. -
2006 《葡萄酒观察家》 83/100 Apr 28, 2011
Pleasant young red, with lightly smoky black cherry character. Medium-bodied and easygoing. Drink now. 8,000 cases made. -
Gambero Rosso 1/3 Apr 28, 2011
2005 《葡萄酒观察家》 82/100 Apr 28, 2011
A bit simple, but with a light chocolate liqueur character that arouses some interest. Drink now. 7,500 cases made. -
PRODUCTION AREA: Montepulciano: Argiano and Ascianello.

SOIL: Mixtures of clay and fine sand with Marine Pliocene sediment.

VINE TRAINING: Guyot and straight-line spurred tying (Cordone Speronato) - 4,400 vinestocks per hectare. Average age of vines: 20 – 25 years.

PRODUCTION PER HECTARE: 8 tons.

MICROCLIMATE: Moderate temperatures throughout the year create favourable microclimatic conditions. In addition, the proximity of Lakes Montepulciano, Chiusi and Trasimeno, and Mount Amiata, has a positive effect on the local climate.

VINIFICATION AND REFINING: After traditional processing on the skins for 12 – 15 days, the wine is refined in wood for 6 – 8 months, during which time malolactic fermentation occurs.

ORGANOLEPTIC CHARACTERISTICS: The colour is deep ruby. The bouquet is delicate, with scents of wild berry, and the flavour is full, elegant and harmonious. This is a versatile wine that holds its own even with more elaborate dishes. Serving Temperature: 18 – 20°C.