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Brunello di Montalcino D.O.C.G. Rosso di Montalcino D.O.C. Sant'Antimo Rosso D.O.C. J&F

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Brunello di Montalcino D.O.C.G.

The Brunello di Montalcino originates from an accurate bunches selection during grape harvesting.
The grapes are those coming from the oldest vineyards and has an above average yield, optimal for a long lasting and more elegant wine.

Fermentation begins immediately after the destemming and goes on for about 12-15 days.
Afterwards the raking begins; part of the wine is put into stainless steel barrels for the malolactic fermentation and the remaining is put into french durmast drums.

After the malolactic fermentation, the wine is placed into Slavonian durmast barrels and ages for about one year before being put into french durmast drums for 14 months to finish the ageing process.

At the end of the ageing process, the wine is put into steel barrels and prepared for the bottling process.

Availability


2006





Rosso di Montalcino D.O.C.

The Rosso di Montalcino D.O.C. originates from an accurate bunches selection that takes place from the first days of September up to October.

After a 12-15 days period of fermentation inside stainless steel vats, must is racked and decanted to let the malolactic fermentation begin.

Afterwards, the wine is almost ready and is split as follows::
  • 50% is put inside Slavonian durmast vats (40 Hl each)
  • 50% is put inside French durmast drums (225 liters each)

The wine ages for 10 months; afterwards id is moved inside stainless steel barrels and prepared for the bottling process.




Availability


2009





Sant'Antimo Rosso D.O.C.

Sant'Antimo Rosso D.O.C. is produced with Sangiovese grapes, the same used to produce the Brunello di Montalcino Docg.

Grapes come from the youngest and southerly exposed vineyards.

The winemaking process lasts about 12-14 days, 5-6 of which dedicated to alcoholic fermentation and the reimaining days dedicated to wine hot maturation with the skins.

After the raking the wine is immediately put inside stainless steel barrels to let the malolactic fermentation begin.
At the end of this process, the 70% of the wine is put into Slavonian durmast barrels (40 Hl each) and the remaining 30% inside french barriques.

The ageing process lasts about 6-7 months, afterwards the bottling process begins.










J&F

J&F wine originates from the lowest vineyards, where the growing of bordolese vines is easier thanks to the higher percentage of humidity and the thermal gap between day and night.

This wine is made of two different wineyards, Merlot and Cabernet.

Merlot, harvested mainly at the beginning of September, is immediately processed and put into controlled temperature, stainless steel barrels, in order to give it the right features, tipical of this territory.

Cabernet, otherwise, is harvested at the end of September; before the wine making process begins, grapes are cooled down in order to guarantee the freshness and the pleasantness of this grape variety cultivated in our territory.

The wine making process is based on an 5-6 days alcoholic fermentation and a 10 days maturation with the skins.

After the raking, the two wines are assembled and put inside barriques where the wine begins an ageing process that lasts for a 11 to 14 months period, depending on the harvest.

J&F ages in bottle for about 8 months befor being put on the market.