La Fornace


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The Grape Harvest

We start from the pruning that needs to be done with precision and respect for the plant, in waiting for the buds to open and finally the first real work of selection.
Flowering, the topping and the creation of the ideal microclimate for the future development and maturation of the grapes. At the end of July the most important job: green harvest because at this time the grapes begin to ripen and it's time to throw a party. The amount of the selection of course depends on the year, we can also get to throw the 60/70%. Our production is about 35/40 quintals of grapes / ha (in Ha we have about 4500 plants) for which we go to our plants produce less than one kg of grapes. For those who love numbers 2 bottles of wine with three screws. The harvest: in harvest and harvest only in use of skilled workers outside, this allows us to be able to harvest quickly, and so do not wait a long time from collection to transfer the grapes in the winery, and at the same time being able to make great selections in the vineyard . For each row, we have 2 or 3 steps so you can just pick up the grapes that we desire. We use the younger vines (6/16) to produce Rosso di Montalcino and the oldest vines (16/38 years old) to produce Brunello di Montalcino. To produce Brunello di Montalcino Riserva use of smaller bunches in small selected areas of our vineyards. The Harvesters in order to work more smoothly as possible using the buckets which are emptied once full gently in a dumpster on the tractor when the latter is full at the winery where it is emptied into the stemmer (a machine that is used to separate the stalk from the beans). Beans gently fall into a sorting table, the table is a vibrating table where the expert hands of trustworthy people selected grain by grain. This is the first imprinting that the producer as to the own wine.

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