The cycle of work on the vines begins in January with the first dry pruning during the proper lunar phase. In late April or on the first of May, before the setting, they do a first green pruning: the extra buds, the shoots and some small clusters are gathered from the vines in order to give the productive base a good leaf balance, efficient ventilation and excellent blending. Over the months and at the time of the coloring of the fruit they do additional green pruning: thanks to the experience handed down, and according to the weather, they cut some clusters to help the vines produce a balanced quantity of grapes and reach better maturity. Before the harvest they cut the clusters that do not reach the level of quality required (but with which they produce a good grape juice). During the harvest, they carefully select the grapes: a choice is made during the harvest phase and slightly before the grapes are destemmed and crushed.
The juice passes by gravity, into traditional containers of fiberglass cement of small-medium size that they fill in a variable manner according to year. The fermentation is very prolonged, occurs slowly, at low temperature and thanks to the singular yeast of their grapes. With the passing of the days, the wine clarifies by natural decanting, then passes to the cellar for aging in the highest quality oak casks, remaining there for a period of time that respects the canons for ageing of Brunello di Montalcino (more than 36 months in casks for the Brunello; more than 12 months in casks for the Red; more than 48 months in casks for the Brunello Riserva).
After having obtained the recognition of the Commissione del Consorzio del Brunello and from the Chamber of Commerce of Siena, the wine is bottled "by gravity" to avoid the stress caused by mechanical pumps. The wine develops in bottles for many years and is strengthened thanks to its natural and pure characteristics.
The vineyards of Sangiovese Grosso are placed on terraces, parallel along the hill of Montalcino, with varying altitudes (approximately 330 m. above sea level) and are exposed on the North/East side. The microclimate, the composition of the terrain and the care they take of the vineyards, gives the grapes unique properties and balance.
The wines they produce are different every year and are interesting because they ensure that the ground can express its own individuality naturally. The total surface of the vineyards is 2.5 hectares, of which two produce Brunello. The vines are cultivated using a spurred double cordon. The average age of the vineyards is 28 years. The vines are cultivated using a spurred double cordon.
