葡萄园：位于托斯卡纳南部地区

土壤：由含有粘土的沙石与含有上新世纪时期海洋沉淀物的细沙以不同比例混合组成。

栽培方式：Guyot和Cordone Speronato两种栽培方式，每公顷400棵葡萄树，平均树龄为20-25年。每公顷葡萄产量：8000公斤。

微气候：常年适宜的气温为葡萄生长提供了一个有利的微型气候环境，周边的三大湖泊（Montepulciano蒙塔普奇诺湖，Chiusi丘西湖和Trasimeno特拉西梅诺湖）以及Amiata阿米亚塔山则直接影响了葡萄园所在的风土气候。

酿造工艺：在不超过28℃的温控条件下进行缓慢的浸渍发酵，持续10-12天时间，每天进行若干次淋皮倒灌萃取，在12月份前自然地进入苹果酸乳酸发酵，随后在不锈钢罐中成熟以尽可能地保留此类葡萄的果味，进而形成其特有的清新口感。

感官品尝：酒体呈现宝石红色；香气雅致而丰富，具有典型的本土桑娇维赛葡萄的果香；口感令人愉悦，清新而有着让人着迷的柔滑感。

配餐建议：这款葡萄酒适合每天日常饮用，与第一道菜、白肉、中等成熟的芝士搭配都是不错的选择。

权威评分：

葡萄酒年份 评分者 分数 评分时间 适饮时间
2003 《葡萄酒观察家》 80/100 Oct 31, 2004
A light red, with some decent black fruit at the core. Rather jammy. Drink now. 2,500 cases made. -
PRODUCTION AREA: Southern Tuscany

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: There is a slow fermentation with maceration at a controlled temperature that does not exceed 28°C. This lasts for 10 – 12 days, during which time pump-overs are carried out several times a day. Malolactic fermentation occurs spontaneously during the month of December. This is followed by a period of refinement in stainless steel that serves to maximise the fruity components of the wine, and produce its characteristic freshness.

ORGANOLEPTIC CHARACTERISTICS: The colour is ruby. The bouquet is delicate and rich, with scents that are characteristic of the grape varieties. The flavour is pleasing and fresh, with a delightful smoothness. An excellent everyday wine that pairs well with first course dishes, white meats and medium-seasoned cheeses. Serving Temperature: 18 – 20℃.