HISTORY OF DOMAINE: This beautiful estate in the village of Abbadia di Montepulciano in the hills of southern Tuscany is owned and operated by Simona Ruggeri and her two daughters, Anna and Margharita. The activities of this azienda are predominantly devoted to the production of fruits and vegetables. But, approximately 10 hectares of prime hillside land is set aside for the cultivation of the finest grape varietals. Prior to 1989 the wine was sold off in bulk. As an experiment, the Ruggeri clan assembled their first wine for bottling, the "Il Vallone", a blend of Prugnolo Gentile with a touch of Cabernet Sauvignon. We were called in by a mutual friend to assess the result and, impressed by this initial effort, we tasted through the other wines in the cantina. We were stunned by the quality of the fruit of the more simple Chianti from the Colli Senesi and, with the 1990 vintage, the Ruggeris purchased a group of the finest botti from Gamba in which to age the Chianti Colli Senesi. The next logical step was to purchase a prime parcel in the Vino Nobile appellation to marry with several special lots already entitled to that appellation. Villa Sant'Anna also produces a traditional Vin Santo. Thus, the complete complement of wines.

COMPOSITION OF DOMAINE: The Chianti Colli Senesi is from vineyards with a southwestern exposure situated at about 1,000 feet above sea level. Composed of 90% Sangiovese and 10% Canaiolo, the average age of these vines is 20 years. Production levels are approximately 1,500 cases per year.
The Vino Nobile di Montepulciano was first vinified in 1993. Based on Prugnolo Gentile (85%) and Mammolo (15%), the vineyards for the Vino Nobile again are approximately 20 years average age with a southwestern exposure but at a higher elevation than those for the
neighboring Chianti Colli Senesi. The yields for the Vino Nobile are severely restricted averaging 20% less than for the Chianti. About 1,500 cases of Vino Nobile are produced annually.
The "Il Vallone" is produced only in exceptional years. Since its inception it has been bottled in 1989, 1990, 1993 and 1995 (the current release). The most recent releases are composed of 70% Prugnolo Gentile and 30% Cabernet Sauvignon. Culled from a 1.5 hectare parcel of

After malolactic, the wine is then aged in mid-sized barrels of French oak (Allier) for 8 months to a year. When conditions warrant, a Riserva is sometimes released. The Vino Nobile di Montepulciano experiences a fermentation period that can last up to 25 days. This wine is aged for two years in a combination of small and medium sized French oak barrels. Then the wine is bottled unfiltered and allowed to rest in the cool cellars of Sant'Anna for an additional year prior to release. The cuvaison for the "Il Vallone" also extends for about 25 days at elevated temperatures. In this case, the wine is then aged in small French oak barrels (a combination of Alliers, Troncais, and Nevers) for about 15 months. After bottling, the wine is then given at least an additional year of bottle age before being released. The Vin Santo is produced in the classic manner: late harvest, grapes left exposed to raisin in the air, fermentation and aging in miniature barrels of eternal age. Bottled only in half bottles and from specific vintages, this Vin Santo is a marvel that must be experienced.
vines aged at least 30 years, the yields here are even lower than those for the Vino Nobile. Approximately 500 cases of "Il Vallone" are produced in those years of optimal conditions. Although production of the Vin Santo is excruciatingly limited, this gem is one of the truly great wines of this type.

METHOD OF VINIFICATION: All grapes are harvested manually. The Chianti Colli Senesi undergoes a cuvaison of 2 weeks at 28 degrees C. After malolactic, the wine is then aged in mid-sized barrels of French oak (Allier) for 8 months to a year. When conditions warrant, a Riserva is sometimes released. The Vino Nobile di Montepulciano experiences a fermentation period that can last up to 25 days. This wine is aged for two years in a combination of small and medium sized French oak barrels. Then the wine is bottled unfiltered and allowed to rest in the cool cellars of Sant'Anna for an additional year prior to release. The cuvaison for the "Il Vallone" also extends for about 25 days at elevated temperatures. In this case, the wine is then aged in small French oak barrels (a combination of Alliers, Troncais, and Nevers) for about 15 months. After bottling, the wine is then given at least an additional year of bottle age before being released. The Vin Santo is produced in the classic manner: late harvest, grapes left exposed to raisin in the air, fermentation and aging in miniature barrels of eternal age. Bottled only in half bottles and from specific vintages, this Vin Santo is a marvel that must be experienced.