The grape harvest usually begins with Merlot and Syrah in the first half of September, followed by Sangiovese between late September and the early days of October, and concluding with Cabernet Sauvignon. The grapes are meticulously handpicked and placed in crates weighing a maximum of 15 kg to prevent compression of the clusters. The same crates are thoroughly cleaned before being returned to the field for the next grape load.

Arrivo delle uve

The harvested grape clusters undergo selection on the sorting table before destemming. To ensure the best possible quality, individual berries are further chosen for selection before pressing.


Alcoholic fermentations take place in temperature-controlled steel tanks at a temperature between 26 and 29°C for approximately one week. Throughout the fermentation process, open or closed pump-overs are performed based on the grape variety and fermentative requirements. After the conversion of sugar into alcohol, the grape skins remain in contact with the wine for post-fermentation maceration for a period of about 10-15 days, depending on the grape varieties.


Following racking, the subsequent malolactic fermentation takes place directly in barriques, tonneaux, or barrels of 25 hl and 65 hl for varying periods depending on the grape varieties and the type of wine. After the aging process, the final blend is executed, and after a period in the tank, the bottling process takes place. Depending on the type of wine, the bottles age in our temperature-controlled warehouse.


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