Our Prugnolo is a wine in which we try to enhance the freshness of the fruity notes of Sangiovese combined with the spiciness of Mammolo.

The result of a selection of grapes from young vineyards richer in aromas and with less structure, it is a pleasant, fruity and never banal wine.

Produced since 1989 as Rosso di Montepulciano, it has worn the current label since 2003. The average annual production is 20,000 bottles.

Characteristics of the terrain
The vineyards are located in the Cervognano area, planted on calcareous soils of alluvial origin, sandy with a good percentage of silt and clay, varying according to the position. The average planting density is 6500 vines per hectare.

Type and selection of grapes
The selection of the grapes is made not so much on the basis of the position of the vineyards, but rather on the characteristics of the grapes from harvest to harvest in the different parcels of the young vineyards. Since these are richer in aromas and have less structure, we seek pleasantness, freshness and fragrance.
The grape varieties that make up this wine are: 85% Sangiovese Prugnolo Gentile and 15% Mammolo.

Winemaking
The grapes, harvested manually and transported in boxes, after destemming and soft pressing are placed to ferment in steel vats filled to no more than two thirds of their capacity. Native yeasts are used for fermentation which lasts about a week at controlled temperatures of 27 to 30 degrees. Manual pumping over and punching down of the cap are carried out.

Aging
The wine is matured for a few months in vitrified concrete tanks where it undergoes malolactic fermentation.
Before bottling, a light filtration is carried out. Marketing takes place from the March following the harvest.

Optimal maturity
Our Prugnolo wants to enhance the fresh and fragrant part of the Sangiovese as well as the floral and spicy notes of the Mammolo. We therefore recommend, to savor it to its maximum expressiveness, to drink it within four/five years of the harvest.