According to the historical recipe of Vino Nobile di Montepulciano, alongside the historical red native grapes such as Sangiovese, Canaiolo, Mammolo, it is necessary the presence of a small dose of white grapes (about 5% of the total) such as Trebbiano and malvasia to give softness and elegance to the final product. Andrea Sorlini Bifolchi produces his wine with the aim of recreating the "ancient taste" that made Vino Nobile di Montepulciano famous throughout the world. For this reason, the organic and biodynamic dictates are observed in the vineyard, the old vines, when necessary, are replaced by trimming the existing vines thus maintaining the original genetic heritage. In the cellar, the producer's hand follows the various phases with the least impact possible. For this reason, concrete tanks are used for fermentation and large barrels for aging. In every sip there is the ancient flavor of Montepulciano.