The Cellar

Our cellar is located at the Ragnaie headquarters, in simple, rational spaces that allow us to work in maximum safety and cleanliness.
After the harvest, the grapes are selected on a vibrating sorting table where the best bunches are chosen, allowing us to only vinify the top quality grapes.
Musts are fermented and macerated in concrete vats, where – supported by manual pumping over – they rest for 25 to 90 days. After the pressing, the wines rest in our barrel cellar in large Slavonian oak barrels.
Storage in oak barrels varies from 12 months for the IGT Troncone, 24 months for the Rosso di Montalcino and 36 months for Brunello.
After bottling, the wine rests in an environment with controlled temperature and humidity – until it is released on the market.