The Harvest

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In August, the “green harvest” consists of a selection of the better bunches of grapes and the discarding of almost half of the entire production of the vineyards. This operation is essential in achieving high quality with a more complete maturation of the remaining grapes and optimal concentration in the final wine. The low yields also reduce the risk of attacks from disease, guaranteeing healthier grapes.   The actual harvest begins in the second half of September when the largest bunches of Sangiovese Grosso grapes are gathered by hand for Rosso di Montalcino and the sparkling Stellare.  A few weeks later, the smaller bunches of grapes are harvested for Brunello di Montalcino and, in the best years, Brunello di Montalcino Riserva. Grapes are selected and picked by hand and, thanks to the proximity of vineyards and cellar, arrive at the stemmer-crusher in less than a half hour. A gravitational system permits the musts to flow directly into stainless steel vats to begin fermentation.