The Asinone is typically 100% Sangiovese, although certain vintages have included around 10% Colorina and Merlot from the younger vineyards. The vines are planted, south/southwest facing at 350 meters above sea level upon beds of soft clay soils mixed with fossils. After harvest, fermentation occurs in stainless steel vats at a controlled temperature. Milling occurs as well, including the repassing of the must over the grape dregs. Fermentation and maceration take place between 20 and 25 days. The wine is then aged between 16 and 18 months in French oak barrels.
Aromatically the wine is dark berry driven, with notes of smooth dark chocolate and lingering perfume of almonds. On the palate, the wine is full-bodied with flavors of iron, juicy black cherries, bramble, and classically Tuscan dusty tannins.
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.