Selection of our production
Our collection consists only of a few wines
to which we dedicate all the attention they deserve
The production of "Vino Nobile di Montepulciano" was started in 1993, respecting the best tradition of the area for such an important Tuscan red wine that has made Montepulciano famous around the world.
Since 2005 we have selected a Vino Nobile di Montepulciano according to its excellence to which we have given the name Poldo. It is the result of a meticulous and rigorous selection, first of the grapes and then of the wine produced from them. It is subject to a careful two-year aging process: 50% in large barrels and 50% in barriques in the winery's large underground cellars that guarantee a constant temperature.
From selected Sangiovese grapes comes the Chianti Colli Senesi D.O.C.G. Vinified for the first time in 1990, it is aged in French oak barrels and refined in bottles. A special mention goes to our Vin Santo di Montepulciano DOC, an extraordinary product which is rightly considered one of the oldest symbols of hospitality.
Since 1999, the fruity but bodied and structured Rosso di Montepulciano completes the range of our products
Chianti
Colli Senesi DOCG
Vineyard: Altitude 300 m above sea level
Exposure: Southeastern
Grapes: Sangiovese 90%, Merlot 5% e Canaiolo, Mammolo e Colorino 5%.
Harvest:From September 15th until September 30th.
Wine Making: Fermentation in vats with a 12 days long maceration at a temperature of about 30°C.
Refining: After the maleo – latic fermentation, in oak barrels with an average capacity from 1900 lt. to 3900 liters for one year. It then stays in bottle for minimum 8 months.
Main analytical elements Alcohol 13.00° – Total Acidity 5.35 – Dry Residue 27.70 – pH 3.4
Food Matching: Traditional Tuscan first courses, grilled meat and rotisserie of white and red meats, cheeses.
Perfect cold like apertif.
Production 15.000 bottles each year.
Rosso
di Montepulciano DOC
Vineyard: Altitude 250/300 m above sea level
Exposure: Southeastern
Grapes: Sangiovese 80% and Cabernet – Sauvignon, Merlot, Canaiolo, Mammolo, Colorino 20%.
Harvest:September, second half of the month-
Wine Making: Fermentation in vats with a 15 days long maceration at a temperature of no more than 30°C.
Refining: In small and medium size oak barrels for ten months. After the bottling it was kept in the bottle for 8 months.
Main analytical elements Alcohol 13.50° – Total Acidity 5.30 – Dry Residue 28.90 – pH 3.5
Food Matching: First and second courses of the Tuscan cuisine, seasoned cheeses.
Production 25.000 bottles each year.
Vino Nobile
di Montepulciano DOCG
Vineyard: Altitude 260/320 m above sea level
Exposure: Southwestern.
Grapes: Sangiovese 85% and Merlot, Canaiolo, Mammolo, Colorino 15%.
Harvest:September, second half of the month-
Wine Making: Fermentation in vats with a 20 days long maceration at a temperature of around 30°C.
Refining: Two years In small and medium size French oak barrels inside our underground cellars at a costant temperature. After the bottling it was kept in the bottle for one year inside an air – conditioned room.
Main analytical elements Alcohol 13.50° – Total Acidity 5.50 – Dry Residue 29.00 – pH 3.5
Food Matching: Traditional Tuscan dishes, red meats, game, venison and seasoned cheeses.
Production 26.000 bottles each year.
Poldo
Vino Nobile di Montepulciano DOCG
Vineyard: Altitude 260/340 m above sea level
Exposure: Southwestern.
Grapes: Sangiovese and Prugnolo Gentile 80% and other complementary red grapes 20%.
Harvest:September, second half of the month
Wine Making:Fermentation in vats with a 25 days long maceration at a temperature of around 30°C.
Refining: Thirty-four months in small and medium size French oak barrels inside our underground cellars at a costant temperature. After the bottling it was kept in the bottle for about two years inside an air – conditioned room.
Main analytical elements Alcohol 13.50° – Total Acidity 5.50 – Dry Residue 31.00 – pH 3.5
Food Matching: Traditional Tuscan dishes, red meats, game, venison and seasoned cheeses.
Meditation wine.
Production 10.000 bottles each year.
Vin Santo
di Montepulciano DOC
Vineyard: Altitude: 300 mt. Above sea level
Exposure: South
Grapes: Malvasia 50%, Pulceinculo (Grechetto) 40%, Trebbiano 10%.
Harvest:Yje fist week in September.
Refining: The best grapes of the vineyard are carefully selected and then naturally dried on reeds mats in a ventilated environment, they are then pressed when reachingthe right degree of sugar, (normally at the end of March the following year). This must flower is added and then it is sealed, with wax, into small “caratelli” that have a maximum capacity of 65 litres, on contact with the “mother” it undergoes a slow fermentation and refinement, which at the Villa S. Anna is prolonged for a least eight years.
Food Matching: A wine of meditation, that goes well with mature cheeses and an excellent Tuscan cigar.
Production 600 bottles each year.
Olio
Extravergine di Oliva
OLIVE GROVE Altitude: 380 mt. Above sea level
EXPOSURE: Southeastern.
CULTIVAR: Moraiolo, Leccino, Frantoio e Pendolino
HARVEST: November
HARVESTING SYSTEM: The olives are picked by hand and manually selected
OLIVE OIL MILLING: The milling happens after few hours from the harvest
by stainless-steal machines.
MAIN ANALYTICAL ELEMENTS: Acidity 0,33 – Peroxides 6,71 – Polyphenol 162
FOOD MATCHING: salads, bruschetta and red meats
PRODUCTION: 500 bottles per year