Sant'Antimo

Styles

Principal grape varieties

Accessory grape varieties

Terroir

• The production zone, corresponding to the commune of Montalcino, covers an area of 243.62 km² and extends from 120 metres along the Orcia, Asso, and Ombrone rivers to approximately 650 metres at Poggio Civitella.
• The hill of Montalcino displays numerous pedological environments formed during different geological eras, attributable to sandstones, sometimes mixed with limestones, as well as alberese and galestro.
• The climate is Mediterranean but tends toward the dry side, with continental characteristics owing to the intermediate position between the sea, 40 km distant, and the Central Apennines, approximately 100 km away.
• Rainfall is concentrated in the spring and autumn months, with an annual average of approximately 700 millimetres, and above 400 metres winter snowfall is possible.
• The mid-hillside belt is not affected by fog, frosts, or late frosts, while the frequent presence of wind ensures favourable conditions for the phytosanitary health of the vines.

• The name of the appellation derives from the Romanesque abbey of Sant'Antimo, founded by Charlemagne in the ninth century, which stood along the Via Francigena travelled by pilgrims on their way to Rome.
• Numerous historical records attest to wine production by the monks of the Abbey of Sant'Antimo, situated along the route of the Via Francigena.

• The white wines display a straw-yellow colour, delicate and intense aromas, and present a full, harmonious palate with a dry finish.
• The red wines show a ruby-red colour, more or less pronounced fruity aromas, and a full, velvety, and harmonious palate.
• The Vin Santo wine types display deep colours tending toward amber, characteristic aromas linked to the production method, and a sweet, soft, and velvety palate.

• The soils, which are low in organic matter, calcareous, and relatively water-deficient, allow the authorised grape varieties to develop with restrained vigour and limited yields.
• The poverty of the soils, the relative lack of water, the normally active air circulation, and the degree of sun exposure make it possible to obtain grapes in a perfect state of ripeness and in excellent phytosanitary condition.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in Italy

Sources

• eAmbrosia register (EU) — File number PDO-IT-A1486
• Official trade body site — Consorzio del vino Brunello di Montalcino