Montepulciano
Grapes are harvested and meticulously sorted by hand, with as many passes through the vineyard as are required to bring in all the grapes at their maximum ripeness. After de-stemming and soft pressing, the must is transferred to 6,000-liter steel tanks for a cold maceration period followed by fermentation at a maximum temperature of 20-30C (82-86F). The entire maceration and fermentation process lasts 20-25 days or longer, depending on the ripeness of the grapes. The wine is racked onto a combination of Cask and French barriques for malolactic fermentation and for further oak aging. The length of oak aging varies according to the requirements of each vintage, but seldom lasts longer than six months. Barrel again is followed by cold clarification and stabilization, then the wine is bottled. The finished product is help in the winery for a period of further refinement before it's released to the market.