THE STRUCTURE
our cellar
The cellar is on three levels: one part completely underground, another half-basement to limit the architectural impact, and finally the historic cellar where Riccardo Paccagnini, an internationally renowned oenologist and agronomist between 1870 and 1907, produced one of Montalcino’s first cru.
Here are the ten-hectoliter oval Slavonian oak barrels that Riccardo considered necessary for the aging of the Brunello.
THE CHOICE OF ORGANIC
FERMENTATION & AGING
The winery is run organically and is organized in the traditional way according to the current thinking that wants Brunello di Montalcino produced following ancient rules: the fermentation of the grapes is slow, spontaneous and takes place in wooden vats or cement tanks, with no temperature control, no addition of yeasts and with manual pumping over.
Aging is accomplished in large Slavonian oak barrels with a capacity of 10/40/50 hectoliters for a long time and is carefully monitored with continuous tastings. Subsequent bottle aging is considered essential.
