Wine-making
In the wine-making process the wine is stored in steel vats for 25 days. During these 25 days, we change the vats and taste the wine several times. In this way we control the temperature and the course of the wine-making. After 25 days we draw the wine from the vats.

The ageing
The Vino Rosso di Montalcino is stored in oak wine butts for six months and put on the market one year after the vintage. The wine Brunello di Montalcino is cellared at least two years in oak wine butts and four months in bottles. This wine is put on the market five years after the grape-harvest.. The Riserva di Brunello is only made in excellent years. We use the same ageing process as for the Brunello wine, but the wine is refined in butts for four months and cellared in bottles for another six months. The wine is put on the market six years after the vintage.