Our vineyards are cultivated in the spurred cordon way and the density is of 7.000 plants per hectare; the yields are at a maximum of 800 g of grapes each plant. The harvest is generally during the third decade of September.
The fermentation-maceration takes place in slavonian oak fermentation vats were the must reaches a maximum temperature of 30°C. The period of contact between must and grape-skins is almost never longer than 15 days, during which we do pumping-over and delestage.
We use selected yeasts not intrusive to the personality of the territory; the 24 months wood ageing period takes place in 5 hl French oak tonneaux and also in slavonian oak vats. The remaining period before the release of the wine is spent in bottle. The annual production is of about 20.000 bottles
The "Riserva" version of our Brunello doesn't go through different processes but it's made out of one of our vineyards whose fruits are always treated separately and it ages for one extra year in bottle before being released

 

Other Wines
Brunello di Montalcino	Laurus