Le Fonti

The vineyards and olive groves are certified organic by ICEA and are managed with an emphasis on maintaining environmental integrity and balance in the soil.

Autumn and winter

The annual vineyard cycle begins immediately after harvest. Around the middle to end of October, every second row is sown with a mixed cover crop that includes rocket, grasses, red beet, beans or fava beans, barley and rapeseed. Germinating plants loosen and aerate the soil. In spring they are cut, and where appropriate incorporated into the soil as fertilizer and a source of nitrogen.

Vines and olive trees are pruned from winter into spring. The vineyard pruning is described as strict, limiting the structure carried into the new season.

Spring and summer canopy work

As growth begins, the first shoots are selected, unwanted shoots are removed and the retained growth is trained between the wires. New branches are repeatedly repositioned as they lengthen. Laterals are trimmed and further canopy growth is discouraged after the desired height is reached, directing the vine’s energy toward the fruit rather than additional foliage.

A green harvest takes place around véraison in August. Excess bunches are removed—down to one bunch per shoot in the most specific description—to improve selection and promote full, timely ripening.

Harvest

Merlot is normally the first variety harvested, beginning around the middle of September. Sangiovese follows around the beginning of October, then Cabernet Sauvignon. All grapes are harvested manually. Selection in the vineyard retains healthy, fully ripe bunches, which are carried promptly to the cellar in small 15–20 kg cases to avoid premature crushing. A second selection occurs during destemming.

The cellars were completely renovated and enlarged after the Schmitt-Vitali family assumed control in 1994, and new production technology was introduced. The family follows the entire process with a small group of experienced collaborators.

Hand-harvested grapes arrive in 15–20 kg cases. A second selection is performed at the destemmer. The destemmed fruit is transferred to small and medium-sized stainless-steel fermentation tanks and cold-soaked for two to three days before alcoholic fermentation.

Whenever conditions permit, fermentation begins spontaneously with indigenous yeasts present on the grapes. Technical sheets describe slow fermentation at 28–29°C. Within the first 12–18 hours, approximately 10–15% of the liquid is drawn from every Sangiovese and Merlot tank by salasso. The removed must continues fermenting at low temperature without skins to produce Rosato. Removing this juice also raises the skin-to-must ratio in the red-wine tanks and increases color concentration.

During fermentation, the must is pumped over the cap three or four times per day to extract color, tannins and aromatic components. The first fermentation and maceration phase lasts approximately 25–30 days; technical records place pressing and separation from the skins toward the end of October. The free-run wine is drawn off and the skins are pressed lightly.

The wines subsequently undergo malolactic fermentation, converting malic acid into lactic acid and softening the tannin profile. This process is normally complete by December. Blending begins in January, after which the wines are transferred to their designated maturation vessels. The cellar uses stainless steel as well as French-oak barriques and tonneaux of several capacities.

The pressed Sangiovese pomace is sent promptly to Distilleria Nannoni in Paganico, where it is distilled into the estate’s grappa by the traditional discontinuous method.