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Consorzio del Vino Nobile di Montepulciano
Members
La Ciarliana
The territory 
The history of Montepulciano has always been entwined with the fame of its vineyards and wines. Archaeological finds give evidence that wine has been produced and drunk since Etruscan times; in particular the discovery of a tall stemmed, low bowled wine cup or kylix decorated with red figures representing Baccus the Etruscan god of wine. 


The company
At 350 metres above sea level “La Ciarliana” wine estate nestles in the heart of the ancient poliziano hills. It lies in the Ciarliana and Ascianello production area, amongst vineyards which still yield the excellent wines celebrated near and far, for centuries. The viticultural farm belongs to Luigi Frangiosa who has expressed and demonstrated his passion for wine production since 1995. This passion started with his grandfather 50 years earlier and was inherited by Luigi through his father Santo Pellegrino. The vineyards of the family run estate dedicated to the production of Vino Nobile of Montepulciano have increased from 2 to 10 hectares together with 2 dedicated to Rosso di Montepulciano and 6 to Chianti, a total of 18. The vineyards, with a density of 5000 vines per hectare, have been planted following a careful geological and clonal study. 


The wine cellar 
The estate’s name “La Ciarliana” is given by the small and suggestive chapel nearby and the logo of the vineyard is inspired by the original belltower. The terrain, the loving care given to the vines and the careful selection of the bunches of grapes all combine to give “La Ciarliana” wines remarkable structure and body. The recently contructed winecellar has two floors. An underground cellar for vinification, wine maturing and ageing in bottles and the ground floor dedicated to hosting those who wish to taste and acquire the wines produced by “La Ciarliana”. The winery is in fact always open to the public and by appointment can receive groups of up to 40 people. So the history of Montepulciano’s wines proves long and continuing. In the mid 16th century Sante Lancerio, private cellar master of Pope Paolo III (Farnese), praised the wines of these hills as follows, “perfect either in winter or summer, with a full aroma and neither aggressive nor too deeply coloured they are truly wines for gentlemen”. Today, also due to government and EEC contribution, history continues to be made with the introduction in 1966 and 1990 of the DOC and the DOCG seals of quality.
Localizzazione

Rosso di Montepulciano 2005 DOC

Production area: La ciarliana montepulciano
Altitude: 320 metres above sea level
Grape species: 80% sangiovese – 10% canaiolo - 10% merlot grape yield per hectAre 7000 kg
Harvesting: first week of october
Vinification: fermentation at controlled temperature for 10/15 days
Aging: 4 months in stainless steel vats and 4 months in bottle
Alcohol: content 13,00-14,00 % vol

Vino Nobile di Montepulciano 2004 DOCG

Production area: La Ciarliana - Ascianello - Montepulciano
Altitude: 320 metres above sea level
Grape species: 95% Sangiovese - 5% Mammolo grape yield per hectAre 6000 Kg
Harvesting: First week of October
Vinification: Fermentation at controlled temperature for20/25 days
Aging: 24 Months, of which: 70% in Slovenian oak barrels (30 HL) 30% in small French oak barrels Barriques minimun 6 months in bottle
Alcohol: content 13,50-14,50 % vol


Vino Nobile di Montepulciano Vigna Scianello

Production: area Ascianello - Montepulciano;
Altitude: 350 metres above sea level;
Grape: species 100% Sangiovese/Prugnolo Gentile grape yield per hectare 5000 Kg;
Harvesting: First week of October;
Vinification: Fermentation at controlled temperature for 20/25 days;
Aging: 24 Months, of which: 12 months in small French oak barrels Barrique - minimun 12 months in bottle;
Alcohol: content 13,50-14,50 % vol;

IGT Toscana Santo Pellegrino

Production area: La Ciarliana - Ascianello - Montepulciano
Altitude: 320 metres above sea level
Grape species: 25% Cabernet S. - 25% Merlot - 25% Shirah 25% Sangiovese
Grape yield: per hectare 5000 Kg
Harvesting: first week of October
VinificAtion: fermentation at controlled temperature for20/25 days
Aging: 24 Months, of which: 12 months in small French oak barrels Barrique - minimun 12 months in bottle
Alcohol: content 13,50-14,50 % vol