H

HARVEST

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All begins with the manual harvest. During this step we collect our raisin manually and store it in the cellar for a few hours to decrease its temperature.

G

GRAPES

SELECTION

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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.

F

FERMENTATION

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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.

A

AGING

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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.

B

BOTTLING

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At the end of the élevage we make the blend of each wine in steel tanks and bottle without filtration after a few weeks of natural decanting.