The wine comes from the estate of Vittorio Innocenti, based near Montefollonico in Tuscany. The estate covers roughly 32 hectares, of which a portion is planted to vineyards situated on clay soils at about 330–350 metres above sea level. Wines are made from traditional regional grapes — mainly Sangiovese (locally often called Prugnolo Gentile) with smaller quantities of complementary varieties such as Canaiolo Nero and Mammolo. Grapes are hand-harvested, and the wine spends around six months in older oak barrels before release, giving gentle oak influence without overwhelming the fruit.

Tuscany, located in central Italy, is one of the world’s most celebrated wine regions with its rolling hills, medieval towns, and exceptional wines. The region enjoys a warm Mediterranean climate with hot, dry summers and mild winters. Coastal breezes and elevation in the inland hills help maintain freshness and balance in the grapes.

Sangiovese is the dominant grape variety, forming the backbone of iconic wines such as Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. It produces medium- to full-bodied reds with bright acidity, firm tannins, and flavours of cherry, plum, dried herbs, and earthy spice. Tuscany is also home to the "Super Tuscans," modern-style wines often blending Sangiovese with international varieties like Cabernet Sauvignon, Merlot, and Syrah. These wines tend to be richer, more concentrated, and aged in new oak.

White wine production includes refreshing Vernaccia di San Gimignano and aromatic Trebbiano blends. Tuscany’s diverse wine styles range from rustic and traditional to polished and contemporary, always expressing a strong sense of place. With its blend of heritage, innovation, and terroir, Tuscany remains a benchmark for Italian wine excellence.

Sangiovese is Italy’s most widely planted and historically significant grape, best known as the backbone of renowned wines like Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. Originating in central Italy, notably Tuscany, Sangiovese has been cultivated for centuries and is deeply intertwined with the region’s winemaking identity.

Sangiovese is a late-ripening variety that thrives in warm, sunny climates with well-drained soils, particularly limestone and clay. It is known for its high acidity, moderate to high tannins, and ability to express terroir clearly. The grape can be challenging to grow consistently, as it is sensitive to site, climate, and vineyard management.

While its heart remains in Italy, Sangiovese is also grown internationally—in California, Washington State, Argentina, Australia, and increasingly in countries like Romania and Greece. Outside Italy, it is often used in varietal wines or blended to add acidity and structure.

Sangiovese produces a range of wine styles, from light and fresh to full-bodied and age-worthy. Common flavour profiles include cherry, red plum, dried herbs, tomato leaf, leather, and earthy spice. In oak-aged expressions, notes of tobacco, cedar, and balsamic emerge. Its structure and acidity make it especially food-friendly, pairing well with a wide range of dishes.