Grape Reception
The processing cycle in the cellar begins in the second half of October

20 Nov 2023

Manual harvesting takes place in the second half of October, as the finest and perfectly ripe Sangiovese grapes are chosen to best express the Marasca cherry. Subsequently, there is a selection of the grapes, which are then destemmed and lightly pressed.
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20 Nov 2023

Grape Reception

The processing cycle in the cellar begins in the second half of October
Cellar
Manual harvesting takes place in the second half of October, as the finest and perfectly ripe Sangiovese grapes are chosen to best express the Marasca cherry. Subsequently, there is a selection of the grapes, which are then destemmed... ➔
20 Nov 2023

Vinification

From the separation of impurities in the pressed grapes to the cutting of the must
Cellar
Vinification is based on the separation of all the vineyard particles until the moment of the final cut, thus exploiting the different characteristics offered by the vineyards. The must rests for about 20 days in steel barrels before... ➔
20 Nov 2023

Aging and Refinement

Depending on the type of wine, methods and times are adjusted
Cellar
For Brunello, large Oak barrels are used, with an aging period of about five years, six for the reserve, plus a bottle refinement period ranging from four to six months. Rosso di Montalcino requires only one year of aging, while the... ➔
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