The primary grape variety in Vino Nobile di Montepulciano is Sangiovese blended with traditional grapes like Canaiolo and Colorino, and so on. The idea of Vino Nobile depends on the soil. Sangiovese is like a lens that gives the wine what you have in the soil (the soil influences the wine) All the area of Montepulciano is alluvial. We have several different layers of sediments that could change.We have mainly red soil, which is sandy. In other places, in the lower part, also in the upper side, we have more clay, more limestone, or more stony soil. 

A few meters could change the temperature a few degrees more or less. That has a big influence on the ripeness. This is the reason that we work on single parcels. Each single parcel is harvested at the right time. Each produces its ideal about the right point of ripeness, but we don’t like to over-ripen the grape. We don’t like to over-extract the grape. Our harvest in a regular season could last from 20 to 25 days.

The name Vino Nobile is centuries old. Montepulciano is really an historical area for the production by the Etruscans and through the Romans and so on. In the past, the quality of the wine that was produced in Montepulciano was indicated as the nobility of the wine coming from the area of Montepulciano. Nowadays, Montalcino is perhaps well known, better known than the Vino Nobile, but the two areas are near, only 50 kilometers from each other, but they are different because the soils are different and everything is completely different.