PRODUCTION PROCESS
EQUIPMENT AND LAYOUT OF VINEYARD
Before planting, trenches are dug to a depth that varies from 90 to 110 cm. These are then left to rest for a year, after which the vines are planted, leaving 260 cm between each row and 70 cm between the stalks. In the first two years the plants are helped in the best way possible without allowing them to produce. In the third year the plants produce a minimum quantity, while in the fourth year the plants come into their full potential.
Every year the vines are controlled rigorously and treated by hand.
Of which:
- Pruning and nipping
- Weeding by hand
- Choice of young plants
- Tying by hand
- Green vintage
- Clipping
- Stripping dead leaves
The grapes are also picked by hand by people specialised in this.
Winemaking takes places in concrete vats.
| LAVORAZIONE TERRENO / WORKING THE GROUND | |||
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| NUOVI IMPIANTI / NEW EQUIPMENT | |||
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| SFOGLIATURA / STRIPPING DEAD LEAVES | |||
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| SANGIOVESE VIGNA DI 13 ANNI / 13 YEAR OLD VINES |
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| SANGIOVESE VIGNA DI 5 ANNI / 5 YEAR OLD VINES |
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| ANCELOTTA | |||
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| CABERNET | |||
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| MERLOT | |||
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