Winemaking

We prune and select our grapes on the vine throughout the year so as to have the best possible expression of each vintage. The maximum yield allowed for the production of Brunello is 7.000 kg per hectare and we rarely pick more than 5.000 kg per hectare.

Fermentation takes place in stainless steel in special vats that have individual temperature control.

We work closely with our enologist, Paolo Vagaggini, in using various dimensions of large oak barrels for our wines. The wine is aged in botte with an occasional use of tonneaux in order to create a harmonious balance between the fruit of the grapes and the tertiary aromas of the aging process.

Traditional aging times for Brunello are respected and the wine receives three or more years in wood instead of the two years specified by the DOCG regulation. Il Palazzone wines are created with a long bottle aging period in mind – promising to mature and improve over the years. Most Brunello estates release their products in January of the fifth year after the harvest, but Il Palazzone waits to release the vintage for a further six to eight months.

In exceptional vintages our best grapes are destined for the production of our prestigious Riserva. Riserva spends a year more in wood than the vintage Brunello and is released a year afterwards.