The Villa S. Anna winery is part of a larger property owned for about two hundred years by the family of Simona Ruggeri Fabroni. It is situated on the hills around the town of Montepulciano, renowned for its fine wines.
Nowadays Simona and her daughters carry on their female farm with devotion, passion and professionality.

Chianti Colli Senesi
Production: Montepulciano.
Vineyard: Altitude 300 m. above sea level - Exposure: Southeastern.
Grapes: Sangiovese 80%, Canaiolo 10%, other grapes 10%.
Harvest: From the 29th September until the 6th October.
Wine Making: Fermentation in vats with a 122 day long maceration at a temperature of about 30ºC.
Refining: After the maleo-lactic fermentation, in French oak barrels with an average capacity of 3.000 liters for 5 months. It then stays in the bottle for 8 months.
Food matching: Traditional Tuscan first courses, grilled meat and rotisserie of white and red meats, cheeses.
Total production: 13.000 bottles each year.
Rosso di MontepulcianoProduction: Montepulciano.
Vineyard: Altitude 250/300 m. above sea level - Exposure: Southeastern.
Grapes: Sangiovese 90%, other red grapes 10%.
Harvest: From the 27th September until the 7th of October
Wine Making: Fermentation in vats with a 15 day long maceration at a temperature of no more than 30ºC.
Refining: In small and medium size oak barrels for 5 months. After the bottling it was kept in the bottle for 3 months.
Food matching: First and second courses of the Tuscan cuisine, seasoned cheeses.
Total production: 23.700 bottles.

Vino Nobile di Montepulciano
Production: Montepulciano
Vineyard: Altitude 250/300 m. above sea level - Exposure: Southwestern.
Grapes: Prugnolo Gentile 80%, Mammolo and Canaiolo 10%, other complementary grapes 10%.
Harvest: From the 27th September until the 7th of October.
Wine Making: Fermentation in vats with a 20 day long maceration at a temperature of around 30ºC.
Refining: Two years in small and medium size French oak barrels. After the bottling it was kept in the bottle for about 6 months inside our underground cellars at a constant temperature.
Food matching: Traditional Tuscan dishes, red meats, venison and seasoned cheeses.
Total production: 24.000 bottles each years.
I ValloniProduction: Montepulciano
Vineyard: Altitude 280 m. above sea level - Exposure: Southern.
Grapes: Prugnolo Gentile 70%, Cabernet Sauvignon 30%.
Harvest: 25/26th September
Wine Making: Fermentation in vats with a 21 day long maceration at a temperature of no more than 30ºC.
Refining: In 225 liter barriques for about 20 months. After the bottling it was kept in the bottle for more than 12 months inside our underground cellars at a costant temperature.
Food matching: Red meats roasts, venison and seasoned cheeses. Also excellent on its own.
Total production: 5,000 to 7,000 bottles each years.

Poldo
(Vino Nobile di Montepulciano)
Vineyard: Altitude 260/320 m. above sea level - Exposure: Southwestern.
Grapes: Sangiovese and Prugnolo Gentile 80%, other complementary grapes 20%.
Harvest: From the 27th of September until the 6th October
Wine Making: Fermentation in vats with a 25 day long maceration at a temperature of around 30°C.
Refining: Two years in small and medium size French oak barrels inside our underground cellars at a constant temperature. After the bottling it was kept in the bottle for about 6 months inside a air-conditioned room.
Food matching: Traditional Tuscan dishes, red meats, venison and seasoned cheeses.
Total production: 5.000 bottles each year.

Vin Santo
Production: Montepulciano
Grapes: Trebbiano 40%, Malvasia 40%, other grapes also said "Pulce in culo" 20%.
Wine Making: The best grapes of the firm are selected and then naturally macerated in aired places; the grapes are worked at the right maturation (usually at the end of the following March). Fermentation in vats goes on slowly for about five years.