The grapes, about 90% of which are Sangiovese (known as Prugnolo gentile in Montepulciano) and small quantities of Canaiolo Nero and Mammolo, are gathered after an accurate selection at the precise moment of ripening. The wines, obtained after an accurate vinification, are aged for at least two years in oak barrels and six months in bottles. The result is a ruby red wine tending to garnet red, which has a delicate fragrance and violet aroma, with a dry and slightly tannic flavour. Alcoholic strength is about 13,5°. The Vino Nobile di Montepulciano by Podere Le Bèrne is therefore excellent with foods such as roasted meat, game and traditional Tuscan dishes.