The vinification and maturing of the wines take place in the Estate's old cellars. The most recent, built 50 years ago, is at Avanella, while the maturing cellar was built in 1920 and the storage cellar is in the mediaeval basement of the Estate's headquarters. We have invested heavily to upgrade the cellars to the hygiene and technology requirements of modern vinification.
| Site |
Capacity |
| Avanella, vinification |
hl 2.000 |
| Vico d'Elsa, storage |
hl 1.100 |
| Vico d'Elsa, maturing |
hl 400 |
Vinification is separate for each variety and vineyard, enabling us to control the fermentation temperature. We use short steeping for the reds used to produce Těntero and for those we sell in tankers, using most of the grapes from the 1970s vineyards. To bring out the colour and polyphenols, we keep the black grapes longer on the skins to make the Chianti that we bottle. Finally, we process a small quantity of green grapes to make Sparéto, fermenting in steel vats and in barriques.
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