At the winery, there is the manor house (depicted on the labels of three of our wines, Brunello, Brunello Riserva and Rosso di Montalcino), the historic medieval church, the office, the tasting room and sales area, as well as the two cellars: the vinification cellar and the ageing cellar.







It is located at the highest part of the estate and is connected to the ageing cellar by an underground tube through which the wine is transferred simply by gravity without pumps that would stress the wine during the passage.

Thanks to a temperature control system in each of the stainless steel vats, the wine is always monitored, and, for this reason, both the alcoholic and malolactic fermentation take place here.

After it has finished, the wine is biologically stable and can therefore be transferred to the oak barrels for ageing.









Sangiovese is transferred to Slavonian oak barrels, ideal wood for long ageing, thanks to a slow release of its aromas to the wine.

The average capacity of our barrels is 30hL. The contact between the surface of the wood and the volume of the wine is perfect to discreetly enhance the typical character of this variety.

The temperature and humidity are constantly monitored to guarantee the proper evolution of the wine.