The Winery

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Once the grapes are stemmed and crushed, the musts flow by gravity into stainless steel vats where fermentation takes place using indigenous yeasts in thermo-controlled conditions that do not exceed 29°C. During fermentation and maceration, the musts are regularly pumped over and punched down to obtain optimal extraction from the skins. After 18 days, the wine is separated and left to settle for about three months, during which time malolactic fermentation takes place. In January, the wine is racked into large Slavonian oak barrels of 2,000 to 3,000 liter capacity to age for 12 months in the case of Rosso di Montalcino, 36 months in the case of Brunello di Montalcino and 48 months in the case of Brunello di Montalcino Riserva. The wine is racked regularly during aging. Before bottling, the wine returns to stainless steel tanks while DOC and DOCG certifications are obtained. The wine is bottled after light filtering and refined for an additional eight months before release.