The vineyards: are all exposed towards South West, they presently cover a surface of about four and a half hectares: of these, three were planted in 2001 with a plant density of 4600 vines per hectare or with Sangiovese and Merlot tendrils; in 2006 a new 1,500 hectare vineyard with Sangiovese, Merlot and Ciliegiolo tendrils was planted.
The best quality grapes are reached thanks to operations like winter and green pruning (effected in the waning moon phase) that permit the grapes to ripen uniformly with the proper degree of sugar. When there is a surplus of grapes (as in 2004) one proceeds to effect a thinning, that is the elimination of the grapes in excess in order to reach a maximum of 1.5 kg. of grapes per plant.
Grape harvest and wine making: the grape harvesting is manual and the grapes are gathered in 18 kg. cases. Within an hour of the from the harvest the grapes are transformed and transferred into cellars where these, rasped and pressed, are left to ferment in superior "Aisi 316" steel containers.
The temperature of the grape juices are controlled to reach a maximum of 30° Celsius.
Aging process: it takes place in 500 lt. French oak Tonneau coming from the area of the Massif Central (Allier and Troncais).
The excellent quality of our grapes allow us to avoid using the 225 lt. barrique barrels: in effect these barrels are used too often to buffer and cover up the defects of those wines made from grapes that are not of the best quality: those wines are in fact characterized by a very strong wood flavor.
On the contrary, our wines reach, during a longer period of time, a correct equilibrium by acquiring the right mixture of tannin from the wood.
After a few months in bottles the wine then reaches a definite degree of refinery.
Extra quality cork stoppers are used and are each selected by hand by the manufacturing company.
