During the harvest period, the carefully picked bunches are dried by hanging them on the hooks of structures called châteaux. Subsequently, for a period of about three months, our cellar turns yellow, red and amber and is intoxicated with the scent of raisins that accompanies us until the moment of crushing and subsequent transfer of the must to the traditional preserved barrels. in the attic at the vinsantaïa. Just before the most exciting time of the year arrives for us, the opening and racking of the barrels that have completed the Vin Santo maturation period.
The Vin Santo dei caratelli, which stands out for its intensity, aroma and taste, is destined for the production of the Riserva and transferred without the mother for a period of three more years in smaller, blackened barrels. The remaining Vinsanto will soon be ready to taste. Once emptied and cleaned, the barrels and the mother are ready to welcome the must for a new fascinating and mysterious maturation.