Unlike in the past, with the changing climate, the harvest usually takes place the last week of September. It represents the final act after a long period of daily activities from early in the spring with constant and meticulous controls, initially of the tiny buds right through until you reach the ripe bunches in autumn.
The harvest is entirely manual and the grapes, before arriving in the cellar, are carefully viewed and a selection made. Prior to that, in order that they represent the best raw material that our land has to offers us, there are 3 selections made throughout the course of the summer to guarantee us that the wine comes only from the best fruits available. On average the harvest takes only 3 days and this short period of time therefore gives us the opportunity to assess and to seize the right moment for the collection (harvest) based on when there is the highest degree of maturity of the grapes.
FERMENTATION
Once in the winery, the grapes do their job organoleptic stainless steel tanks at controlled temperatures. The complete fermentation usually takes less than 20 days, during which they are executed usual pumping. From a labor without undue stress on the grapes we obtain the best fragrances and color typical of Sangiovese, the Ruby Red. As well as all the other stages, the fermentation follows the same processes for decades, with the help of new technologies. But use this only to succeed in a more precise and excellent for optimizing production processes.
The rest is in the hands of who is the author, who gives the impression.
REFINEMENT
More than a century of tradition and passion teaches us the importance of the Oak casks for Sangiovese in Montalcino. The fruit that grows from these plants is edgy, powerful, at times acerbic character. That has need a timber that can make him obedient, smart, polite.
Our basement has always been in our living rooms below, has oak barrels of medium size, from 20 to 40 HL.
The Brunello here will rest for about 36 months, the Rosso for just under a year.
The combination of wood type, magnitude and duration of the barrel aging is a must for us. The glare and grain is the sign of our identity, we want to resist the new trend. Freshness and balance for the Rosso, elegance and high drinkability for Brunello are the characteristics of the final process aging of our wines.
Total production makes around of 30.000 bottles per year, about 12.000 for Brunello, 18.000 for Rosso.