The selection for our Brunello starts in the vineyard: we choose the oldest vines, 35-40 years old, whose greater interaction with the soil gives a stronger and more peculiar taste. The latest vineyards operations, such as defoliation and thinning, help in selecting the best grapes, that is to say the less compact ones, making it possible to fully ripe. Hand harvested grapes are immediately brought to the cellar. After cooling down thanks to cryo-maceration made possible by dry ice. A pied de cuve prepared 24-36 hours before is then added, tank after tank, stimulating natural yeast fermentation. This allows us to give value to local identity. Wine ageing in wood barrel last for three years, followed by minimum six months in bottle in order to have the wine expressing its elegance and smoothening down tannins.
