Philosophy on the field
Once the harvest is over, we immediately think of the following year; our prerogative is the constant attention and care all year round for the vineyard. We weigh every time all the manual or mechanical work according to the climatic and seasonal conditions. Moreover, the complete organic management of the vineyards is followed by a minimum and rational use of pesticides, copper and sulphur. In autumn, we use the practice of green manure with legumes or grasses, so as to maintain a good organic substance in the soil and slow down erosive phenomena. For weed control we use mechanical weeding, with periodic tillage of the soil and mowing of grasses. In warmer periods, instead, we work the soil in alternate rows so as to interrupt the capillary rise of water and thus maintain sufficient water resources underground.
Philosophy in the winery
We approach the harvest with the right degree of ripeness of all the grapes thanks to the cluster thinning during the summer and by carefully observing and managing the vineyard in the weeks preceding the long-awaited harvest days. The grapes are harvested by hand and transported in crates to the winery, where, after selecting the best bunches and grapes, fermentation begins in steel vats at controlled temperature with indigenous yeasts. In the winery, the use of sulphites or other oenological products is reduced to a minimum in order to obtain an artisanal, territorial and organic wine. At the end of the alcoholic fermentation, the best wines are destined for aging in large barrels or oak barriques. The vintage wines, on the other hand, are first blended and then, in spring, bottled once malolactic fermentation is completed. After the right months of bottle aging, Montalbino wines are ready to be marketed and tasted.