A further selection is made on the sorting table, with at least six people around it, followed by destemming and a very soft and gentle crushing of the grapes.
The natural fermentation is driven through frequent pump-overs and délestage in steel tanks without temperature control. A first racking is done at the end of the alcoholic fermentation, a second one after the malolactic fermentation and then the wine rests for a few weeks before the entonnage.
The aging period could be of approximately 20 months for Rosso di Montalcino and Ombrone, 3 years for Brunello and 4 years for the Riserva. During that time we taste the barrels regularly and roll them on our Oxoline system in order to stir the settled fine lees.