The grape harvest generally takes place in three different moments, as although the surface is small, there are three different areas that give a product with different ripening characteristics.
In the areas married to the olive trees there is generally an earlier ripening compared to the other areas and therefore it is generally harvested earlier than the total. It has particular characteristics, as the bunches present have smaller berries and consequently have a higher skin / juice ratio and therefore a greater quantity of skins precludes a greater quantity of extracted color.
To favor this characteristic, the grapes are placed in a container for a percentage of 10% crushed and de-stemmed and for the remaining 90% it is placed whole without any preventive treatment, as soon as it is harvested it is put directly into the stainless steel container, undertaking a very similar to boujolaies, with a presence of carbonic maceration. The reason for this is to extract as much color as possible and give the product a great fruity value.
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In a second moment the first half of the grapes belonging to the specialized vineyard are harvested, therefore with a modern system, without olive trees, as it generally ripens a little after the first ones.
This batch is vinified in a 1500 liter wooden barrel, in order to have undergone a release of the tannic substances in the must, which together with the suitable characteristics of the grape gives the final product an important body with an excellent balance between fruity aromas, aromas wooden.
The remainder is collected in the third phase in which it will constitute the game that has the characteristic of maturing after all the other subsurfaces.
It is vinified as the previous one according to the classic system and immediately placed in reinforced concrete containers with the aim of preserving as much as possible the vinification temperature, which is very important for the regular performance of alcoholic fermentation.
Each batch of must is managed in such a way as to preserve the natural course of alcoholic fermentation through a correct aeration decided day by day through analyzes always carried out daily, in order to have a clear and truthful picture that is always updated.
The aeration of the mass occurs through reassembly, that is the displacement of the liquid from the bottom of the container on the surface of the cap in which the yeasts and coloring substances reside which with this treatment are further extracted and spread throughout the liquid mass.
Reassembly therefore has this double effect and is therefore of fundamental importance.
Our philosophy embraces the Tuscan tradition, biodynamics and sustainability to intervene with agronomic means in the vineyard and physical and indirect means in the cellar.
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The racking, that is, the separation of the juice from the skins, of the liquid part from the solid part, occurs when summarily the concentration of the sugars is close to zero.
This operation is performed through a hydraulic press with which it is possible to perform a very light pressing, in order not to have in the wine a presence of aggressive tannins that can compromise the taste, they rightly sacrifice a small quantity that can still be extracted but which instead will be discarded with the pomace, the solid part.
Subsequently the liquid part returns for the most part to the container of origin, then the malolactic fermentation and the maturation takes place a part in wood and a part in steel containers.
In addition to the 1500-liter barrel, there are also a tonneaux and 5 barriques, which give the final mass the elegance derived from their tannins as well as notes and aromas of spice and vanilla.
During this period the wine (we can now already call it that) is constantly monitored through gustatory analyzes and laboratory analyzes to ensure that everything is carried out adequately to our expectations until bottling.
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