In the past when the grapes were picked the farmers left the less ripened grapes on the vine. The ripened grapes were picked and fermented. After a 6-8 week period the remaining grapes were picked, crushed and then added to the already fermented grapes to start a second round of fermentation and even aid the malolactic fermentation. The results were a more complete usage of all of the grapes and a softer and fruitier wine that was ready for drinking in a shorter period than the normal Morelino di Scansano. For the poorer farmers, the latter was an important thing. Read the full article here.