Villa Sant’Anna

History of DomaineWinesTech SheetGalleryLabelsInsights
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. Approximately 10 hectares of prime hillside land is set aside for the cultivation of the finest Tuscan grape varietals. Prior to 1989 the wine was sold off in bulk. As an experiment, the Ruggeri clan assembled their first wine for bottling and we were called in by a mutual friend to assess the result. Impressed by this initial effort, we tasted through the other wines in the cantina and we were particularly delighted by the quality of the fruit of the Chianti from the Colli Senesi. So, we counseled the Ruggeri family to purchase a set of the finest botti from Gamba in which to age the Chianti Colli Senesi and, beginning with the 1990 vintage, this wine was bottled and we commenced a long and joyous relationship with this estate.

The next logical step was to purchase a prime parcel in the Vino Nobile appellation to marry with several special plots they owned that were already entitled to that appellation. 1993 was witness to the first Vino Nobile di Montepulciano bottling at Villa Sant’Anna and, shortly thereafter (as of 1999), a Rosso di Montepulciano was added to the lineup of wines issuing from this estate in the tiny village of Abbadia di Montepulciano.

The greatest and most rare wine of the estate is the Vin Santo which has always been produced by the family and bottled for their use and for the pleasure of their friends on special occasions.

All grapes are harvested manually. The vineyards are worked with the utmost care and respect for the environment by a small, loyal team who has worked for the Ruggeri-Fabroni family for many years.

Ruggieri-Colli-Senesi-2001 The Chianti Colli Senesi: from vineyards with a southwestern exposure situated at about 1,000 feet above sea level. Composed of 80% Sangiovese with 10% Canaiolo and 10% other indigenous varietals, the average age of these vines is now (as of 2012) approximately 30 years. The grapes for the Chianti Colli Senesi are macerated for 15 days in cement cuves at temperatures reaching 30 degrees Celsius. After the malolactic fermentation, the wine is then aged in mid-sized barrels for 8 months to a year prior to bottling. The wine is then released after an additional 3 to 6 months of bottle age. Production levels are approximately 1,800 cases per year.
RU-rosso-di-montepulciano-label-2001 The Rosso di Montepulciano: This wine is sourced from the southeastern-facing vineyard positioned at about 1000 feet above sea level. The vineyard is planted almost exclusively to Sangiovese (90%) with various other red grapes making up the balance. Fermentation takes place in large cement vats with a 15 day maceration period, followed by an elevage of about six months in small and medium-sized barrels. As is typical at Villa Sant’Anna, the wine is then left to age in bottle for an additional period (three months or more) before release. Nearly 2,000 cases are produced annually.
RU-Vino-Nobile-1999 The Vino Nobile di Montepulciano: As mentioned above, the Vino Nobile was first vinified in 1993. Based on Prugnolo Gentile (85%) and Mammolo & Canaiolo (15%), he vineyards for the Vino Nobile are approximately 25 years average age with a southwestern exposure but at a higher elevation than those for the neighboring Chianti Colli Senesi. The yields are severely restricted, averaging 20% less than for the Chianti. The fermentation period lasts 20 to 25 days at temperatures that reach 30 degrees Celsius. The wine is then racked into a mix of small and medium sized French oak barrels for two years, at which point it is then bottled unfiltered and allowed to rest in the cool cellars of Sant’Anna for an additional 6 months before being released. About 2,000 cases of Vino Nobile are produced annually.
vin-santo

The Vin Santo: The Vin Santo is produced in the classic manner: late harvest; grapes left exposed to the air to raisin on racks for six months in a special section of the cellars; then, the grapes are crushed and pressed with the juice to slowly ferment and mature in miniature barrels of eternal age. The Vin Santo of Villa Sant’Anna is composed of 40% Trebbiano, 40% Malvasia and 20% other indigenous grapes referred to in local parlance as “pulce in culo.” The grapes are harvested from vines that are at least 30 years old and the yields here are extremely low. The Vin Santo is bottled by hand (see the accompanying photo) and only in half bottles and from specific vintages. This Vin Santo is a marvel that must be experienced.

Download Villa S’Anna Tech Sheet
Domaine NameVilla S. Anna
Family/Owners NameFabroni
How many years has the family owned the domaine?200 years
How many generations?Simona Ruggeri Fabroni is the fifth generation, Anna and Margherita are the sixth generation.
How many hectares of vines are leased?15 hectares
How many hectares of vines are owned?3 hectares
Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? No
Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.).Our company uses integrated pest management
Do you do field work and harvest manually? By machine? By horse? Do you practice green harvest? Leaf thinning?Villa S. Anna harvests grapes by hand
WINE 1
GENERAL INFORMATION
AppellationChianti Colli Senesi D.O.C.G 2014
Cepage/Uvaggio90% Sangiovese, 5% Merlot and 5% Mammolo, Canaiolo and Colorino
% Alcohol by volume13
# of bottles produced18000
Grams of Residual Sugar0.3
VINEYARD AND GROWING INFORMATION
Vineyard/ name(s) and locationsAscianello, Fontealgiunco, Abbadia, Argiano.
Exposures and slope of vineyardsSouth-west
Soil Types(s)Medium-textured soil with some skeleton
Average vine age (per vineyard)Between 3 and 50 years
Average Vine Density (vines/HA)Old vineyards, 3,000 vines. New vineyards, 6,000 vines
Approximate harvest date(s)2014 Chianti Colli Senesi from 09/15/2014 to 09/29/2014
WINEMAKING/CELLAR INFORMATION
whole cluster, % destemmed, %100% desteming
Fermentation: vessel type and sizeSteel vats with an average capacity of 70,000 liters. First fermentation: 10 days. Second fermentation: about one month.
Duration of contact with lees10 days
Select or indigenous yeast?Natural yeasts
Please describe wine making process for EACH wine such as: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationAt the end of the first fermentation (about 10 days), the wine is separated from the skins and put into vitrified cement vats for the second (malolactic), natural fermentation (about one month). Then, the wine is clarified and the lees removed naturally, with several passages from one vat to another.
Elevage: vessel type(s) and size(s)Large Slovanian oak barrels (from 3,000 to 3,900 liters)
Duration of elevage1 year
Duration of bottle ageing before release to US market10 months
Do you practice fining and filtration? If yes, please describeWine is filtered during the bottling phase. Powder sulphites (5 grams per 100 kilograms) are added to the grapes when they arrive at the cellar. During the various phases no more sulphites are added, but 3 more grams per 100 liters are added before the bottling phase. In the final product, there remain 24 milligrams per liter. Fruity and fresh wine, easy to the palate, but with several hints. It has a good mineral content; it leaves a clean and moist palate.
WINE 2
GENERAL INFORMATION
Appellation2013 D.O.C. Rosso di Montepulciano
Cepage/UvaggioSangiovese 80%, Merlot 10%, Mammolo, Canaiolo, Colorino 10%
% Alcohol by volume13.5
# of bottles produced25000
Grams of Residual Sugar0.6 gram per liter
VINEYARD AND GROWING INFORMATION
Vineyard/ name(s) and locationsArgiano, Abbadia, Ascianello, Fontealgiunco,
Exposures and slope of vineyardsSouth-west
Soil Types(s)Medium-textured, tufaceous soil with some skeleton
Average vine age (per vineyard)Between 3 and 50 years
Average Vine Density (vines/HA)Old vineyards: 3,000 plants. New vineyards: 6,000 plants
Approximate harvest date(s)From 09/17/2013 to 10/09/2013. In January, March and April, rain above average. In all the other months, scarce, well-distributed precipitation and warm, sunny days. Very good vintage
WINEMAKING/CELLAR INFORMATION
whole cluster, % destemmed, %100% destemed
Fermentation: vessel type and sizeSteel vats with an average capacity of 70,000 liters. First fermentation: 15 days. Second fermentation: about 30 days in vitrified cement vats.
Duration of contact with lees15 days
Select or indigenous yeast?Natural yeasts, second fermentation (about one month).
Please describe wine making process for EACH wine such as: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationAt the end of the first fermentation (about 15 days), the wine is separated from the skins and put into vitrified cement vats for the second (malolactic), natural fermentation (about one month). Then, the wine is clarified and the lees removed naturally, with several passages from one vat to another.
Elevage: vessel type(s) and size(s) 80% in 500-liter French oak tonneaux and 225-liter French oak barriques , 20% remains in cement.
Duration of elevage10 months
Duration of bottle ageing before release to US market10 months
Do you practice fining and filtration? If yes, please describeWine is filtered during the bottling phase. Powder sulphites (5 grams per 100 kilograms) are added to the grapes when they arrive at the cellar. During the various phases, no more sulphites are added, but 3 more grams per 100 liters are added before the bottling phase.
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?In the final product : Free sulphur dioxide: 13 milligram per liter. Total sulphur dioxide: 70 milligram per literFull-bodied but fresh wine, fruity aroma, hints of tobacco and leather, cherry and plum, good mineral content.
WINE 3
GENERAL INFORMATION
Appellation2012 D.O.C.G Vino Nobile di Montepulciano
Cepage/UvaggioSangiovese 85%, Merlot 8%, Mammolo, Canaiolo e Colorino 7%
% Alcohol by volume14
# of bottles produced30000
Grams of Residual Sugar0.5
VINEYARD AND GROWING INFORMATION
Vineyard/ name(s) and locationsAscianello, Fontealgiunco, Abbadia, Argiano.
Exposures and slope of vineyardsSouth
Soil Types(s)Tufaceous soil or medium-textured, very skeletal soil (fossils)
Average vine age (per vineyard)Between 3 and 50 years
Average Vine Density (vines/HA)Old vineyards: 3,000 plants. New vineyards: 6,000 plants
Approximate harvest date(s)From 09/10/2012 to 09/28/2012
WINEMAKING/CELLAR INFORMATION
destemmed, %100% destemmed
Fermentation: vessel type and sizeFirst fermentation in steel vats with an average capacity of 70,000 liters and second fermentation in vitrified cement vats. First fermentation: 20 days. Second fermentation: about 30 days.
Duration of contact with lees20 days
Select or indigenous yeast?Natural yeasts
Please describe wine making process for EACH wine such as: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationAt the end of the first fermentation (about 20 days), the wine is separated from the skins and put into vitrified cement vats for the second (malolactic), natural fermentation (about one month). Then, the wine is clarified and the lees removed naturally, with several passages from one vat to another.
Elevage: vessel type(s) and size(s)500-liter French oak tonneaux, 225-liter French oak barriques and a large, 3,900-liter Slavonian oak barrel.
Duration of elevage2 years
Duration of bottle ageing before release to US market1 year
Do you practice fining and filtration? If yes, please describe when and how much? How much sulfur remains in the wine at release?Wine is filtered during the bottling phase. Free sulphur dioxide:18 milligrams per liter. Total sulphur dioxode: 85 milligrams per liter.Powder sulphites are added only before the bottling phase (3 grams per 100 liters). All Nobili di Montepulciano di Villa S. Anna wines have common characteristics. In particular, the 2012 production is an elegant wine. Aromas, while not too strong, are powerful, with extremely soft and silky tannins. The 2012 wine is soft, with low impact and lingering flavor. The bouquet reveals hints of cherry, plum, blackberry, tobacco and licorice.
To download labels, click the label to expand, right click and save image as

Villa Sant’Anna

Antonio Galloni reviews the following three wines from Villa Sant’Anna

Click here to read the full review

vinous-vsa-ccs13 vinous-vsa-rdm13 vinous-vnm12
Print This Page Print This Page