The Harvest

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In August, the green harvest takes place in which a selection of bunches is made.  In the course of the green harvest, almost half of the entire production of the vineyards is purged – an average of 40-45 quintals per hectare are removed.  This operation is fundamental to obtaining high quality, allowing a better maturation of the remaining bunches and giving a good concentration to the final wine.  In addition, the low yields reduce the risk of attack from disease, guaranteeing healthy grapes.  

The true harvest begins in the second half of September when the largest bunches are collected by hand for the Rosso di Montalcino and “Stellare”.  After a few weeks, it is time for the smallest bunches to be harvested for the Brunello di Montalcino, and in the best years, the Brunello di Montalcino Riserva.

The grapes are selected and picked by hand.  Taking advantage of the vicinity of the winery, the grapes make it from the vineyards to the de-stemmer and crusher in less than a half hour.  Using a gravitational system, the must falls into steel vats to begin fermentation.