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Vinification
Every year only the very best grapes are used for this excellent Brunello. The production area is that of Castelnuovo dell’Abate. The grapes are harvested by hand, during which they are transported in 15-20 kilo containers. The yield is only just 3000-3500 kg per hectare. The grapes undergo several selections in the vineyard and a further selection is carried out manually in the cellar. Fermentation takes place in wooden barrels. Spontaneous fermentation and continuous maceration take place thanks to aeration. The wine remains in 30 hl oak barrels for 60 months and then a further 12 months in the bottle. It is bottled without filtering.
