The grapes, about 90% of which are Sangiovese (known as Prugnolo gentile
in Montepulciano) and small quantities of Canaiolo Nero and Mammolo,
are gathered after an accurate selection at the precise moment of
ripening. The wines, obtained after an accurate vinification, are aged
for at least two years in oak barrels and six months in bottles.
The result is a ruby red wine tending to garnet red, which has a
delicate fragrance and violet aroma, with a dry and slightly tannic
Alcoholic strength is about 13,5°. The Vino Nobile di Montepulciano by
Podere Le Bèrne is therefore excellent with foods such as roasted meat,
game and traditional Tuscan dishes.