VARIETAL COMPOSITION: Typically 100% Sangiovese, certain vintages they include about 10% Colorina and Merlot from the younger vineyards.
VINEYARD: South/southwest facing vines are planted 350 m above sea level in soft clay soils mixed with some fossils.
VINIFICATION: Fermentation takes place in stainless steel vats at a controlled temperature with milling that includes repassing the must over the grape dregs. Fermentation and maceration take 20 - 25 days. The wine ages 16 - 18 months in "barriques" of French oak.
Asinone is only produced in the best years, and the number of bottles depends on the quality of the vintage. Average production is about 20,000 - 40,000 bottles. The years in which it is not bottled, Asinone is "downgraded" to basic Nobile di Montepluciano.