Winemaking:
from vineyards to wine

Sangiovese, the most famous autochthonous grape variety in Tuscany, reigns supreme in our vineyards. We also grow other varieties, local and international, such as Merlot. Harvesting is by hand only and takes place between the end of September and the first decade of October, as the grapes achieve optimal maturity. Thanks to excellent soil composition and specific microclimate our wines are complex, rich, and enticing.

Once harvested, the grapes are destemmed and pumped into stainless steel tanks. It is there that alcoholic fermentation takes place under controlled temperature, usually 28 – 30 °C. In the course of fermentation, the contents of the tanks undergo frequent pump over and delestage operations, to extract maximum amount of aromatic and coloring substances. The next step is malolactic fermentation.

Once fermentation is over, the wine starts its maturation journey in various tanks made of different materials approved for oenology: some of which are made of stainless steel, or French oak barrels of different sizes, 60 hl, 50 hl so called “botti”, 25 hl, and 5hl named “tonneaux”, where it stays from 6 to 30 months, depending on the wine type and style. Once blended and bottled, our wines benefit from a further period of fining of a few months, so that they perfect their organoleptic characteristics and bring forward its best qualities.