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Cellar
In our cellar the process for the production of wine begins with a manual selection of grapes, the grapes exclusively produced and harvested in our vineyards, will be than transferred into stainless steel tanks where will be take place alcoholic and malolactic fermentation at a controlled temperature.
The wine making is carried out by a natural process, giving priority to native leavenings contained in grapes, to give to the wine a specific local identity. This allows to make every year a natural wine with a strong peculiarity and a very intense taste and smell which depends on the evolution of the year accentuating its peculiarities.
Ageing
The ageing of wines takes place in Slavonia’ and French’s oak barrels by 30 Hl with a further refinement in bottle for about 6 months. Each process is controlled by our qualified oenologist Maurizio Castelli and by his close collaborator Luca Felicioni.
Maurizio a world-famous enologist takes care of the supervising of each process both in the vineyards (from the birth of the grapes to the harvest) and in the cellar (from the wine making to the commercialization of the bottle).
Production
The average production of bottles produced by Ventolaio is about 37.000 Brunello di Montalcino, 17.000 Rosso and 10.000 IGT.
In addition to the wine the farm produces also schnapps “Brunello schnapps” and Riserva of Brunello” aged for 2 years in barrique.
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