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The wines available at the moment are:
 • Vino Nobile di Montepulciano 2000
• Vino Nobile di Montepulciano 2006
• Vino Nobile di Montepulciano 2007
• Vino Nobile di Montepulciano 2008
• Vino Nobile di Montepulciano RISERVA 2001
• Vino Nobile di Montepulciano RISERVA 2003
• Rosso di Montepulciano 2008
• Rosso di Montepulciano 2009
• Vin Santo
• Olio Extravergine d'Oliva
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Vino Nobile di Montepulciano 2000 |
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GRAPES:
90% Prugnolo Gentile, 10% Canaiolo
DENOMINAZIONE D’ORIGINE: D.O.C.G.
HARVESTING PERIOD: Beginning of October
VINIFICATION PERIOD: Traditional fermentation in
steel for abaut 15/20 days
with temperature control
METHODS AND TIMES
OF MATURATION: In tonneaux from 4 HL of rovere
French (allier) to medium toasting
for 18 months
THE SAMPLE IS TAKEN FROM A
BATCH OF HL: 75
ALCOHOLIC STRENGTH: 13,50
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Download the technical card in pdf
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Vino Nobile di Montepulciano 2006 |
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GRAPES:
98% Prugnolo Gentile, 1% Canaiolo, 1% Colorino
DENOMINAZIONE D’ORIGINE: D.O.C.G.
HARVESTING PERIOD: Beginning of October
VINIFICATION PERIOD: Traditional fermentation in
steel for abaut 15/20 days
with temperature control
METHODS AND TIMES
OF MATURATION: In tonneaux from 4 HL of rovere
French (allier) to medium toasting
for 18 months
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Vino Nobile di Montepulciano 2007 |
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GRAPES:
98% Prugnolo Gentile, 2% Canaiolo-Colorino
DENOMINAZIONE D’ORIGINE: D.O.C.G.
HARVESTING PERIOD: 22/23 September 2007
VINIFICATION PERIOD: Traditional fermentation in
steel for abaut 15/20 days
with temperature control
METHODS AND TIMES
OF MATURATION: In tonneaux from 4 HL of rovere
French (allier) to medium toasting
for 18 months
ANALYTICAL DATA
Period analysis January 21,2010
Alcohol: 14,10 % vol.
Total acidity: 5,34 g/l
Volatile acidity: 0,56 g/l
Malic acid: <0,01 g/l
Extract: 29 g/l
Pholifenolic: 3197
Ph: 3,46
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Download the technical card in pdf
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Vino Nobile di Montepulciano 2008 |
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DENOMINAZIONE D’ORIGINE: D.O.C.G.
VINIFICATION PERIOD: Traditional fermentation in
steel for abaut 15/20 days
with temperature control
METHODS AND TIMES
OF MATURATION: In tonneaux from 4 HL of rovere
French (allier) to medium toasting
for 18 months
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Vino Nobile di Montepulciano RISERVA 2001 |
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GRAPES:
90% Prugnolo Gentile, 1% Mammolo, 2% Colorino,
7% Canaiolo
DENOMINAZIONE D’ORIGINE: D.O.C.G.
HARVESTING PERIOD: Beginning of October
VINIFICATION PERIOD: Traditional fermentation in
steel for abaut 15/20 days
with temperature control
METHODS AND TIMES
OF MATURATION: In tonneaux from 4 HL of rovere
French (allier) to medium toasting
for 24 months
THE SAMPLE IS TAKEN FROM A
BATCH OF HL: 30
ALCOHOLIC STRENGTH: 13,50
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Image |
Download the technical card in pdf
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Vino Nobile di Montepulciano RISERVA 2003 |
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GRAPES:
90% Prugnolo Gentile, 1% Mammolo, 2% Colorino,
7% Canaiolo
DENOMINAZIONE D’ORIGINE: D.O.C.G.
HARVESTING PERIOD: Beginning of October
VINIFICATION PERIOD: Traditional fermentation in
steel for abaut 15/20 days
with temperature control
METHODS AND TIMES
OF MATURATION: In tonneaux from 4 HL of rovere
French (allier) to medium toasting
for 24 months
THE SAMPLE IS TAKEN FROM A
BATCH OF HL: 56
ALCOHOLIC STRENGTH: 13,50
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Image |
Download the technical card in pdf
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Rosso di Montepulciano 2008 D.O.C. |
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GRAPES:
98% Prugnolo Gentile, 2% Canaiolo and Colorino
DENOMINAZIONE D’ORIGINE: D.O.C.G.
HARVESTING PERIOD: Beginning of October
VINIFICATION PERIOD: Traditional fermentation in
steel for abaut 15/20 days
with temperature control
METHODS AND TIMES
OF MATURATION: In casks of slavonian oak of
small and medium dimension
for 6 months
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Download the technical card in pdf
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Rosso di Montepulciano 2009 D.O.C. |
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GRAPES:
95% Prugnolo Gentile, 5% Canaiolo
DENOMINAZIONE D’ORIGINE: D.O.C.G.
HARVESTING PERIOD: Beginning of October
VINIFICATION PERIOD: Traditional fermentation in
steel for abaut 15/20 days
with temperature control
METHODS AND TIMES
OF MATURATION: In casks of slavonian oak of
small and medium dimension
for 6 months
ALCOHOLIC STRENGTH:: 14,50
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Download the technical card in pdf
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Vin Santo |
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Olio Extravergine d'Oliva |
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The wines not available are:
• Vino Nobile di Montepulciano 2004
• Vino Nobile di Montepulciano 2005
• Rosso di Montepulciano 2004
• Rosso di Montepulciano 2005
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Vino Nobile di Montepulciano 2004 |
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GRAPES:
94% Prugnolo Gentile, 4% Canaiolo, 2% Colorino
DENOMINAZIONE D’ORIGINE: D.O.C.G.
HARVESTING PERIOD: Beginning of October
VINIFICATION PERIOD: Traditional fermentation in
steel for abaut 15/20 days
with temperature control
METHODS AND TIMES
OF MATURATION: In tonneaux from 4 HL of rovere
French (allier) to medium toasting
for 18 months
THE SAMPLE IS TAKEN FROM A
BATCH OF HL: 56
ALCOHOLIC STRENGTH: 13,50
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Image |
Download the technical card in pdf
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Vino Nobile di Montepulciano 2005 |
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GRAPES:
98% Prugnolo Gentile, 1% Canaiolo, 1% Colorino
DENOMINAZIONE D’ORIGINE: D.O.C.G.
HARVESTING PERIOD: Beginning of October
VINIFICATION PERIOD: Traditional fermentation in
steel for abaut 15/20 days
with temperature control
METHODS AND TIMES
OF MATURATION: In tonneaux from 4 HL of rovere
French (allier) to medium toasting
for 18 months
THE SAMPLE IS TAKEN FROM A
BATCH OF HL: 25
ALCOHOLIC STRENGTH: 14,00
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Download the technical card in pdf
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Rosso di Montepulciano 2004 D.O.C. |
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GRAPES:
95% Prugnolo Gentile, 5% Canaiolo
DENOMINAZIONE D’ORIGINE: D.O.C.G.
HARVESTING PERIOD: Beginning of October
VINIFICATION PERIOD: Traditional fermentation in
steel for abaut 15/20 days
with temperature control
METHODS AND TIMES
OF MATURATION: In casks of slavonian oak of
small and medium dimension
for 6 months
THE SAMPLE IS TAKEN FROM A
BATCH OF HL: 52
ALCOHOLIC STRENGTH:: 13,00
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Image |
Download the technical card in pdf
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Rosso di Montepulciano 2005 D.O.C. |
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GRAPES:
98% Prugnolo Gentile, 2% Canaiolo and Colorino
DENOMINAZIONE D’ORIGINE: D.O.C.G.
HARVESTING PERIOD: Beginning of October
VINIFICATION PERIOD: Traditional fermentation in
steel for abaut 15/20 days
with temperature control
METHODS AND TIMES
OF MATURATION: In casks of slavonian oak of
small and medium dimension
for 6 months
THE SAMPLE IS TAKEN FROM A
BATCH OF HL: 30
ALCOHOLIC STRENGTH:: 13,00
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Image |
Download the technical card in pdf
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The Agriturism
