Montepulciano 

I met Andrea Sorlini last year in Tuscany at the winery of Stefano Amerighi, a good start! 
He was dropping off some grapes to be made into wine, I noticed that there was a mix of red ad white grapes in the bins. He explained to me that according to the historical recipe of Vino Nobile di Montepulciano, alongside the historical red native grapes such as Sangiovese, Canaiolo, Mammolo, it is necessary the presence of a small dose of white grapes (about 5% of the total) such as Trebbiano and malvasia to give softness and elegance to the wine thus he produces his wine with the aim of recreating the "ancient taste" that made Vino Nobile di Montepulciano famous throughout the world. 

The vineyards were planted between 1968 and 1977 and are located at an altitude between 530 and 560m above sea level on sandy and clayey soils. The management of the vineyard observes the dictates of organic and biodynamic methods. Green manure is practiced between the rows, especially with mustard and field beans. In the cellar, exclusively spontaneous fermentations are carried out in concrete tanks. Depending on the vintage, the wine can refine in cement tanks or in large 17 hl barrels for 16 months. This is great estate!