Wines & labels

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Giuseppe and Andrea
A genuine Nobile di Montepulciano.
 
Located at 300-400 m above sea level in the heart of the green vineyards of Montepulciano’s Vino Nobile wine-growing area. Three generations of the Frangiosa family have dedicated themselves to the cultivation of their vines. The underlying philosophy motivating the staff comes from a love of, and a passion for, the winemaking profession.
“Genuineness” is the motivating force behind the production of a certain type of wine.

 
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Owner: Andrea Frangiosa
Winemaker: Valerio Coltellini
Varietals planted: Prugnolo Gentile (Sangiovese clone), Merlot, Cab. Sauvignon, Canaiolo Nero, Mammolo, Chardonnay, Malvasia, Tuscan Trebbiano
Total acres: 25 hectares of property
Winery production: 150.000 bottles

Azienda Agricola Antico Colle
Gracciano – Montepulciano – Siena – Italy
Web: www.anticocolle.it

Antico Colle intro doc



Tuscany region
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  • IGT Toscana
  • Rosso di Montepulciano – DOC
  • Chianti dei Colli Senesi – DOCG
  • Nobile di Montepulciano – DOCG
  • Il Saggio – DOCG Nobile di Montepulciano
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Wines labels & details
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IGT

IGT Rosso Toscana
 

Prugnolo Gentile 70%, Cab. Sauvignon 10%, Canaiolo nero 10%, Mammolo 10%
Winemaking: The fermentation and maceration process takes between 14-16 days
Maturation process: stainless steel vats

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Rosso di Montepulciano

DOC
 

Prugnolo Gentile 95%, Merlot
Maturation process: 6 months in French wooden oak casks
Further ageing in the bottle: 4 months
 

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Chianti Colli Senesi

DOCS
 

Prugnolo Gentile 80%, Merlot 15%, Cab. Sauvignon 5%
Winemaking: The fermentation and maceration process takes between 14-16 days
Maturation process: stainless steel vats

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Nobile di Montepulciano

DOCG
 

100% Prugnolo Gentile (Sangiovese clone)
Winemaking: 18-22 days of fermentation and maceration
Maturation process: 24 months in wooden slavonian oak casks of small and medium capacity
Further ageing in the bottle: 6 months

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Il Saggio

Nobile di Montepulciano DOCG Riserva
 

100% Prugnolo Gentile (Sangiovese clone)
Winemaking: 18-22 days of fermentation and maceration. Malolactic fermentation in
slavonian oak casks of 20 Hl, Allier barrriques and casks of 5 Hl.
Further ageing in the bottle: 12 months

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