The harvest takes place in three stages, following the maturation of the various sub-zones
The first harvest, about a week earlier than the other areas, occurs in the higher elevations and produces sparser grapes with small berries, favoring the color/juice ratio.
To preserve this characteristic, the grapes are placed in a container: 10% are crushed and the remaining 90% are destemmed by hand and not crushed, undertaking a vinification process very similar to boujolais, with carbonic maceration. This produces a more colorful but, above all, extremely fruity product.
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the second and third harvests take place at the end of September and the beginning of October respectively
The vinification of these batches takes place using the traditional method, using wooden and reinforced concrete containers with the aim of preserving the temperature as much as possible, which is extremely important for the regular progress of the alcoholic fermentation.
Every batch of must...is cared for like a child
Our philosophy embraces Tuscan tradition, biodynamics, and sustainability, using agronomic methods in the vineyard and physical and indirect methods in the cellar.
Among the latter are “punch-downs” and “pump-overs,” which, through the appropriate amount of air, facilitate the work of the yeasts and a greater extraction of coloring substances.
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Racking occurs when the sugar concentration is close to zero.
This pressing process is very gentle and gradual, finally giving birth to the “wine.”
From this moment on, the maturation process begins, taking place in tonneaux, barriques (which impart spicy and vanilla aromas), 1500-liter barrels (providing more austere textures), and stainless steel.
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