生产地：蒙塔普奇诺
葡萄品种：90%桑娇维赛10%其它混合葡萄品种
土壤：由粘土和细沙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： 酒体呈宝石红略带红石榴色，有着红莓的香味，香味优雅清淡。酒体丰满，柔和顺畅。可搭配红白肉，鱼和熟奶酪。最佳饮用温度在18-20摄氏度。
PRODUCTION AREA: Monteputciano: Arglano and Ascianello.
GRAPE VAR/ETIES: Sangiovese 90% - blend of native red grapes 10 %.
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 casks for about six months. Malolactic fermentation takes place during this time.
ORGANOLEPTIC CHARACTERISTICS: The colour is ruby becoming garnet with ageing. The bouquet is full, with scents of red berries, and the flavour is harmonious and slightly tannic, smoothing to velvet as the wine ages. Pairs weH with red and white meats, and both fresh and seasoned cheeses. Serving Temperature: 18 - 20.