Upon arrival in the cellar an additional quality-check of the grapes is made on a selection table. After destemming, the fermentation takes place in steel vats with an automatic temperature control system. The temperature is kept at 30°C. During the first and second day a single cap punch-down is made for the sangiovese musts as this variety releases the most color and extracts from the 3rd to the 5th day of fermentation. From the 3rd to the 5th day we increase to 3 cap punch-downs. This process allows a slower and softer extraction—creating wines of unique elegance.
Vinification
- 7 steel vats of 150 hl
- 12 steel vats of 75 hl