The harvest usually begins during the first ten days of September for Merlot, in the second ten days for Vermentino, in the third ten days of the same month for Sangiovese and in the first days of October for Cabernet Sauvignon. The grapes are directly selected in the vineyard and then they are carried to the cellar for immediate vinification.
After crushing the must is transferred to fermentation stainless steel tanks of 50 hl with temperature control for the maceration; traditional pumping over procedures are performed manually and natural yeasts are used. After 15-18 days the wine is poured into French oak barrels of 225 liters for first ageing and where also malolactic fermentation occurs. Sangiovese and Cabernet Sauvignon stay in the barrel for about 12-18 months and Merlot for about 18 months. After those periods the wines are bottled for further ageing of 12-18 months before being released.
All these operations are carried on according the indications of our oenologist Attilio Pagli which is following us constantly, from the beginning of our activity.