80% Sangiovese/20% Canaiolo Nero & Mammolo. The Sangiovese in the Sanguineto vineyard is the Montepulciano-specific variant called Prugnolo Gentile; it was historically co-planted with supporting varieties like Canaiolo and Mammolo. Proprietor Dora Forsoni has been farmiing her family's vines organically forever. Some of the plantings go back to 1963; the vines are maintained meticulously with her own hands. Soils are worked several times per year.

The bunches are harvested manually and destemmed, with the berries left whole and layered in concrete tanks. Fermentation is spontaneous with native yeasts. Maceration lasts around 10 days before a very gentle pressing. Notably and emphatically, Dora makes a single red wine each vintage: it becomes her Rosso di Montepulciano, Vino Nobile di Montepulciano and Vino Nobile Riserva (only in some vintages), distinguished simply by length of aging. The Vino Nobile is aged for 2 years (vs. 1 for the Rosso or 3 for the riserva) in a mix of French and Slavonian oak botti ranging from 18 to 30 hectoliters.

Note the discreet "I & II" appended to the "Poderi Sanguineto" estate name--like so many Italian farms at the turn of the 20th century, Sanguineto was part of a feudalistic agricultural system, divided into blocks worked by sharecroppers for the property owner--the Forsoni family's part of the original estate is the old #1 and #2 blocks.