Sancta Catharina combines the drinkability of the typical Sangiovese of Montepulciano with the fruitiness of Merlot and Cabernet Sauvignon. We have created this wine with the aim of bringing out the potential of the Montepulciano area: soil that is perfect for Sangiovese, and at the same time capable of enhancing other varieties.

TASTING NOTES
Complex, fragrant wine, rich in aromas of black fruit, such as blueberry and blackberry jam. It is balsamic and floral (violet), well balanced with some spicy hints of tobacco, vanilla and black pepper. Full-bodied, with velvety, compact tannins and long ageing potential. It goes well with stewed game and mature cheeses.

GRAPE VARIETIES
Sangiovese and other varieties such as Merlot, Cabernet Sauvignon and Petit Verdot

SOIL CHARACTERISTICS
Clay-tufaceous

PRODUCTION AREA
Mainly the vineyard “La Ciarliana”: located at 250-300 m above sea level, with a medium-textured clay soil that gives our wine an intense colour, a full body and a strong capacity for ageing.

ALTITUDE
300 metres a.s.l

YEAR(S) OF PLANTING
Between 2000 and 2013

VINIFICATION
The carefully selected bunches are gently pressed. Fermentation takes place in stainless steel at a controlled temperature of 26-28°C. Maceration on the skins lasts 10-12 days with pumping over.

MATURATION
Maturation of 24 months, partly in barriques and partly in bottles.

AGEING POTENTIAL
About 20 years

AVERAGE ANNUAL PRODUCTION
5,000 bottles