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：葡萄经过精选细致的去梗压榨后，在温度不超过28℃的情况下进行缓慢的发酵16-18天左右。在这期间，每天都进行多次的搅拌，从而不会让发酵过程松弛下来。葡萄里面的果酸会在12月份自然的完成发酵过程。接着在斯洛文尼亚中型橡木桶内陈酿两年半，然后在小型法国橡木桶内再次陈酿6个月后装瓶。

感官特性：酒体呈漂亮的深石榴红色，拥有强烈而美妙的芳香，口感强劲而不失和谐，结构完美且富有层次感。可以完美的搭配红肉、烧烤以及成熟的奶酪。饮用前需在瓶内醒酒两小时最佳。最宜侍酒温度在18-20℃。

权威评分：

葡萄酒年份 评分机构 分数 评分时间 适饮时间
2007 Gambero Rosso 1/3 Nov 20, 2012
2004 Gambero Rosso 2/3 Nov 20, 2012
《葡萄酒观察家》 86/100 Apr 28, 2011
《葡萄酒观察家》 90/100 Oct 31,2009
Wine Enthusiast 89/100 Nov 01, 2009
2003 Gambero Rosso 2/3 Nov 20, 2012
《葡萄酒观察家》 85/100 Apr 28, 2011

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: 6 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 careful stalk removal and pressing, the grapes undergo a slow maceration that lasts 16 – 18 days at a controlled temperature that doesn’t exceed 28℃. During this stage, pump-overs are carried out several times a day, diminishing as fermentation winds down. Malolactic fermentation occurs naturally during the month of December. The wine is aged for 30 months in medium- sized Slavonian oak casks, and small French oak barrels. This is followed by a six-month period of refinement in the bottle.

ORGANOLEPTIC CHARACTERISTICS: The colour is deep garnet. The bouquet is intense, penetrating and spicy, while on the palate it is dry, warm, and rich with developed flavours. A perfect accompaniment for red meats, game and well-seasoned cheeses.

Best opened at least two hours before serving or decanted. Serving Temperature: 18 – 20℃