Our vineyards spread over some 700 hectares on the hills surrounding Scansano.
Our vineyards dedicated to the production of Morellino di Scansano and to our other wines are located in Maremma, on the hills that from Scansano go to the Tyrrhenian Sea, an area enclosed between two rivers – Ombrone and Albegna. Other vineyards are on the way to Monte Amiata – an ancient volcation and the highest peak in Tuscany – around the ancient village of Pitigliano: they give life to Bianco di Pitigliano.
On average, our members have around 3 hectares each. Small plots, a guarantee of a detailed work .
All together, their vineyards spread over around 700 hectares, which means around 3 hectares per member. This allows all our members to take care of their vineyards with the attentive care one would dedicate to a rose grove, following the direction given throughout the year by our agronomist.
From some vineyards that stand out because of their soil or microclimate, we make some special selections.
Our vineyards can vary greatly, in terms of soil and microclimate. vigneti variano molto per tipo di suolo e microclima. They are located between 150 and 300 metres above the sea level. The composition of the soil varies even within the same plot of land: they are typically composed of sand and rich in silt, sometimes clayey, or tuffaceous with regards to the territory around Pitigliano.
The grapes gathered from these small plots are vinified separately, thus originating our crus, our special selections.
Our agronomist selects the best time to harvest each vineyard
Each grape variety is picked following the directions of our agronomist who indicates to our members the best time when to pick the fruits. This in fact varies both with regards to the single grape variety, and to the position of each vineyard and on the climate of that specific vintage. Once the grapes are harvested, they are taken to the cellar using carbonic snow in order to preserve them during the short journey.
The grapes, once picked, are selected and vinified in smaller quantities , to guarantee product traceability.
The grapes, once they arrive at the winery, are selected and vinified in smaller quantities – this allows us to trace the origin from the different vineyards from which we make the base wine.
With regards to our white and rosé wines, after the low temperature, oxygen-free pressing, fermentation of the first pressing must takes place in stainless steel tanks at controlled temperature (max 16°C). In this case there is no malolactic fermentation.
Red wines, of course, follow a different process which starts with hot maceration (35°C) for 12 hours followed by fermentation at controlled temperature (max 27-29°C depending on the wine). Drawing off takes place after a few days of fermentation on the skins. Refining on fine lees continues until the natural malolactic fermentation is completed.
Ageing and refining
Our white and rosé wines then spend a few months in stainless steel tanks. The same applies to most of our red wines, except for some selections which age in barrels, mostly a mixed of old and new ones.
Before being finally ready to be shipped to wine shops, restaurants, and to our clients’ homes, our wines refine in bottle .
