Storia
Nineteenth-century origins
Villa S.Anna dates to the 1800s and is presented as one of the oldest wine-producing estates among the hills surrounding Montepulciano. It formed part of a much larger property held for about two centuries by the maternal family of Simona Ruggeri Fabroni. Wine production became an enduring Fabroni family tradition, supported by the estate’s centuries-old underground cellars.
Development of the range
Chianti Colli Senesi DOCG was first vinified in 1990 from selected Sangiovese-based grapes. Production of Vino Nobile di Montepulciano began in 1993, with an emphasis on the established traditions and quality expectations associated with the denomination. Rosso di Montepulciano DOC joined the estate range in 1999.
In 2005, Villa S.Anna began making a rigorously selected Vino Nobile di Montepulciano named Poldo. Both the grapes and the resulting wine are subjected to selection, and the cuvée is produced only from material considered suitable for the estate’s highest level.
The all-female renewal
The modern revival of the estate is associated with Simona Ruggeri Fabroni and her daughters Anna and Margherita. Simona preserved the family’s historical winegrowing vocation and concentrated on raising the quality and commercial standing of the wines. Anna and Margherita subsequently joined her, creating an all-female family team responsible for the estate and its wines.
Their work has included planting new vineyards—described more specifically in the estate shop as high-density plantings—renewing barrels and barriques, and maintaining the underground cellars in which the wines mature at naturally stable temperatures. Simona has also been described as concentrating on the winery’s day-to-day operations, assisted by both daughters.
Recent investment
Villa S.Anna received support for an enological-transformation investment under Tuscany’s PSR 2014–2022, Measure 4.2.1 of GAL Leader Siena. A separate Parco Agrisolare project installed a 19.680 kW photovoltaic system on an agricultural production building. The solar project ran from 3 April to 17 September 2025 and received €51,126.74 through the European Union’s NextGenerationEU programme.
Terroir
Villa S.Anna lies at Abbadia di Montepulciano, among the hills surrounding the town of Montepulciano in Tuscany. Its vineyard descriptions span approximately 250–340 metres above sea level. Depending on the part of the estate associated with each denomination, the vines face southeast, southwest or south.
The estate presents its wines as expressions of the interaction among grape varieties, climate, territory and local culture. No individual named crus, soil profiles, geological formations, rainfall figures, wind influences or detailed mesoclimatic descriptions are identified.
Vinificazione
The vineyard programme includes the planting of new, high-density vineyards and the selection of grapes according to the intended wine. Sangiovese is the principal red variety represented across the estate range, supplemented by traditional and international red grapes; Malvasia, Pulceinculo (Grechetto) and Trebbiano supply the Vin Santo production.
Harvest timing varies by vineyard and intended production, extending from the first half of September into the latter part of the month. The best fruit intended for Vin Santo is carefully selected before being dried naturally on reed mats in ventilated rooms. No certified farming system or detailed regime for soil cultivation, cover crops, pruning, canopy management, disease control, irrigation, biodiversity or vineyard yields is specified.
Cellars and ageing environment
Villa S.Anna’s wines are matured and refined in extensive, centuries-old underground cellars. Their naturally stable temperature and high humidity provide the ageing environment; the cellar walls are also described as carrying a healthy layer of mould. The family maintains these historic spaces while renewing barrels and barriques as required.
Red-wine production
The red wines are fermented in vats. Published protocols use macerations of approximately 10–25 days, depending on the intended wine, at temperatures kept around or below 30°C. Oak maturation employs a combination of large, medium and small vessels, including Slavonian-oak casks, French-oak barrels and barriques. Bottle maturation follows barrel ageing and takes place in climate-controlled surroundings for the longer-aged wines.
One published protocol places a Sangiovese-based wine through malolactic fermentation before one year in 1,900–3,900-litre Slavonian-oak casks and at least eight months in bottle. Other estate reds mature for periods ranging from ten months to multiple years in small and medium oak vessels, followed by eight months to about two years in bottle. The most selective Vino Nobile programme uses rigorous selection of both grapes and the resulting wine.
Vin Santo production
The best white grapes are selected and dried naturally on reed mats in ventilated rooms until the desired sugar concentration is reached, normally around the end of March following harvest. After gentle pressing, the free-run must is placed in small caratelli of no more than 65 litres. The vessels are sealed with wax, and the must remains in contact with the madre, described as a selection of strong yeasts. Fermentation and maturation proceed very slowly for at least eight years before bottling.
Filosofia
Villa S.Anna’s guiding aim is to translate the character of its territory into high-quality wines. The family defines wine as the outcome of grape varieties, climate, territory and culture, and seeks an interpretation that brings tradition and innovation together.
The estate’s self-described pursuit of quality rests on continuity: maintaining a nearly two-century family wine tradition while renewing vineyards, barrels and working practices. Simona, Anna and Margherita present family participation, close attention to the wines and respect for terroir as the central principles of the modern estate.