About this wine
Vineyard and terroir
The grapes come primarily from Vigneto La Ciarliana in Montepulciano. The vineyard is planted on medium-textured clay and tuffaceous soil at approximately 250–350 metres above sea level, with vines dating from 2000 to 2013. The site contributes intense colour, full body and substantial ageing capacity.
Grapes
Sangiovese, Merlot, Cabernet Sauvignon and Petit Verdot. Sangiovese provides the distinctly Montepulciano character and drinkability, complemented by the fruit of Merlot and Cabernet Sauvignon.
Vinification
Carefully selected bunches undergo gentle crushing. Fermentation is spontaneous, using indigenous yeasts, in stainless-steel tanks at a controlled temperature of 26–28°C. Skin maceration lasts 10–12 days, with pump-overs.
Ageing
The wine matures for at least 24 months divided between wood and bottle; the maturation description identifies barriques as the wooden vessel.
Technical data
Average annual production ranges from 3,000 to 5,000 bottles. Ageing potential is approximately 20 years.
Tasting profile
An intense, complex and fragrant red. The aromatic profile encompasses raspberry, blueberry, blackberry and blackberry jam, together with violet, balsamic nuances, dark chocolate, tobacco, vanilla and black pepper. It is full-bodied and balanced, with compact, velvety tannins and a long, fruit-driven finish.
Serving and pairing
Pair with stewed game and mature cheeses.
Label / history
Sancta Catharina was conceived to express the potential of the Montepulciano growing area through a combination of native Sangiovese and complementary international varieties.
