La Cantina
The cellar is located at the farmhouse and is divided between vinification and ageing. Both these areas were once stables and barns that have been restored. During the fermentation of Brunello, Rosso di Montalcino and Lupo di Fonterenza Slavonian oak truncated cone shaped fermentation vats or wooden 5 hl containers are used. Depending on the vintage and the needs of the evolving wine, different cellar practises are adopted such as pumpovers, delestage and manual submersion of the cap. When the grapes reach the cellar they are de-stemmed and partially squashed with a small addition of potassium metabisulphite. No selected yeasts or malolactic bacteria are artificially introduced. The use of SO2 is being discussed on the property. At the moment we are reducing its use as far as possible but it is used during fermentation and bottling.
Vinificazione: During vinification Slavonian oak truncated cone shaped fermentation vats and stainless steel vats are used. The environment has air conditioning and so there is no further temperature control.
Affinamento: Our different wines are aged differently. We use wooden vats (18-38 HL), “botti” (large 23 Hl barrels) tonneaux and barriques.
Affinamento: Our different wines are aged differently. We use wooden vats (18-38 HL), “botti” (large 23 Hl barrels) tonneaux and barriques.
The wines we produce are as follows:
- Brunello di Montalcino D.O.C.G.
- Rosso di Montalcino D.O.C.
- Fonterenza I.G.T. Sangiovese,
- LUPO di Fonterenza I.G.T. cabernet sauvignon
- ROSATO di Fonterenza I.G.T. sangiovese
