An early winter characterized by very cold and dry months gave way to a cool spring, with abundant rainfall in May. These conditions slowed down the phenological phase of budding. The summer was hot, with temperatures never reaching excessive peaks and rain at the beginning of September.
The harvest was generous with a harvest time more in line with the tradition. The selection and picking of the grapes for our Brunello di Montalcino was, as usual, strictly by hand starting on October 1st.
The grapes were selected at the sorting table based on quality, destemmed, pressed and, by gravitational fall, they were collected in resin-coated concrete tanks. Here the alcoholic fermentation process began and, based on its progress, pumpovers or delestages were carried out daily. The permanence on the skins was approximately 20 days.
