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WINERIEThe aromatic complexity that is appreciated in a glass of Sangiovese requires long ageing in the cellar and a good refining in the bottle. In fact, only with time and meticulous work is it possible to best express the potential of this variety. |
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VINIFICATION CELLARThe vinification area holds stainless steel vats where the alcoholic and malolactic fermentation take place: without the addition of selected yeasts, the wine is kept at a controlled temperature before being transferred to the traditional Slavonian oak barrels for ageing. In these rooms, there is also the wine stock and, after ageing in wood, the bottling area. |
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AGEING CELLARAs per tradition, only Slavonian oak barrels (with an average capacity of 30hl) are used for ageing our pure Sangiovese: this variety, with its austere and demanding character, requires a long time in wood in order to best reach its aromatic balance for both Brunello and Rosso di Montalcino. |
