Once the grape bunches are harvested by hand they are destemmed and placed on a vibrating table. This process allows us to eliminate any "bad" grapes, leaves and stems that were not removed in the destemmer.
They willmremain in these vats for anywhere from 25 to 40 days. Next they are pressed and placed in barrels. We use both 25hl slovenian oak and 2,25hl Allier oak barrels in this process. The length of time that the wine remains in the barrel varies.
The Rosso di Montalcino stays for 9 months in the barrel and we use barrels of various dimensions for this wine. The Brunello di Montalcino rests for 36-48 months in 25hl Slovanoan Oak Barrels. Next the wine is bottled where it rests in a temperature and humidity controlled environment until it is ready to be put on the market.