The Vigna Piediprato is planted with 50% Sangiovese and 50% Montepulciano at 600 feet above sea level. The vines, planted nearly 30 years ago, benefit from alluvial soils and a southwestern exposure. At the end of October, the grapes are hand-harvested and crushed in a membrane press. Twenty-five days of skin contact are followed by a lengthy fermentation in stainless steel tanks. The wine spends 18 months a combination of Slavonian oak barrels and new French tonneaux to enhance the interesting textures and flavors of the wine. It has a fruity bouquet and a powerful structure on the palate.