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 beautiful wooden 50 HL barrels. The tannins in the oak are an anti-oxidant. This, combined with the micro-oxygenation permitted by the wood, gives wines that are more limpido with increased aromatic and tannin stability.

We work closely with our consultant enologist, Maurizio Castelli, in using large oak barrels for our wines.

Traditional aging times for Brunello are respected and the wine receives at least forty months in wood instead of the two years specified by the DOCG regulations. Il Palazzone wines are created with a long bottle aging period in mind – promising to mature and improve over the years.

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.