马雷玛气候是地中海海南部地区的典型气候，干燥且非常炎热，但因受海洋湿度的影响而有所缓解。 这样的气候条件对于表现出极其丰富和结构的成熟葡萄来说是最佳条件。
Poggio alle Corghere位于托斯卡纳的Magliano镇。 该这个地区土壤略带钙质，具有沙质黏土结构，排水能力强，主要是干旱。1米深的底层有巨大的岩层，这是海岸的典型特征。
“Maremma” area runs along the coast of the Tyrrhenian Sea in the very south of Tuscany.
Morellino di Scansano winemaking area lies in the heart of Maremma area, in the midst of hills that overlook the sea.
The environment is mainly hilly with wild, typically Mediterranean vegetation, where the main activities are sheep-farming and the antique cultivation and processing of cork.
The climate in Maremma is typical of the southern Mediterranean area, so dry and very hot but alleviated with the humidity created by the sea. The climatic conditions are perfect for ripening grapes, which are rich and have excellent structure.
Poggio alle Sughere is located in the town of Magliano in Toscana.
In this area the soil is slightly calcareous, with a sandy-clay texture but with high drainage, hence mainly dry.
The substratum at a depth of 1 metre has vast rock formations, which are typical of coastal areas.
葡萄园包括5公顷的斯堪萨诺莫瑞里诺，大部分种植桑娇维塞、赤霞珠和阿利坎特。
另外10公顷由高密度桑吉奥维斯、海洛、西拉和哥海娜组成，专门用于生产IGT-Supertoscan。
葡萄园位于海拔250米的海边附近，种植密度约为每公顷4,500-6,000株葡萄，耕作系统是单侧修剪种植法种植。
The vineyards span 5 hectares of Morellino di Scansano, mostly planted with Sangiovese, Cabernet Sauvignon and Alicante.
There are another 10 hectares of high-density Sangiovese, Merlot, Syrah and Grenache, which produce IGT-Supertoscan.
The vineyards are very close to the sea and boast a density of approximately 4,500-6,000 vines per hectare, using unilaterally cordon-pruned vines, at an altitude of 250 m above sea level.
在酿酒过程中使用不锈钢罐体，配有必要的高科技生产工艺所需的设备。
在去梗和软压榨之后，斯堪萨诺莫瑞里诺和Supertuscan的葡萄在温度为27度到30度的不锈钢罐中进行酿造，在表皮上停留十到十二天，直到酒精发酵结束。
随后，葡萄酒在橡木桶和木桶中循环陈酿。
Stainless steel tanks are used for the winemaking process, which are designed for a highly technological production process.
After the destemming and soft pressing, the grapes of Morellino di Scansano and Supertuscans are vinified in stainless steel tanks at a temperature of between 27°C and 30°C, with a stay on the skins of ten or twelve days, until the end of the alcoholic fermentation.
The wines are then aged on a rotation basis in oak barrels and French oak barriques.
