葡萄园：位于蒙塔普奇诺镇的阿尔吉亚诺（Argiano）和阿斯亚内罗（Ascianello）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4400株葡萄树，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：经过持续12-15天的传统带皮浸渍发酵后，葡萄酒被放置于酒桶中成熟6个月并进行苹果酸乳酸发酵。

感官品尝：酒体呈现宝石红色泽，随着陈年时间增长会转变成石榴红色；香气浓郁，带有红色浆果的芬芳；口感柔和，轻度单宁会随着葡萄酒的陈年而日趋柔顺丝滑。

配餐建议：可出色地搭配白肉或红肉，新鲜奶酪或成熟奶酪。

权威评分：

葡萄酒年份 评分机构 分数 评分时间 适饮时间
2012 89/100
2011 88/100
2011 James Suckling 83/100 Aug 22, 2012
2010 Gambero Rosso 1/3 Nov 20, 2012
2010 86/100
2009 90/100
2007 Gambero Rosso 1/3 Apr 28, 20
2004 《葡萄酒观察家》 84/100 Oct 31, 2005
A tasty, attractive red, with spicy berry and chocolate aromas and flavors. Slightly short. Drink now. 4,000 cases made. -
2003 《葡萄酒观察家》 80/100 Oct 31, 2004
Light and rather plain, with nutty fruit and mineral character. Drink now. 4,000 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 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 well with red and white meats, and both fresh and seasoned cheeses. Serving Temperature: 18 – 20°C.