Vigna Banditella Rosso di Montalcino DOC (2022) - Col d'Orcia

Winemaking methods used for Vigna Banditella Rosso di Montalcino DOC

Hand harvesting

Hand harvesting is a traditional, painstaking approach to picking, where bunches are selected and cut by hand straight from the vine. Compared with machine harvesting it allows far closer attention to quality, since only the best bunches are chosen and the fruit is not damaged.

Malolactic fermentation

Malolactic fermentation is a fundamental process in winemaking, particularly used for quality white, red and sparkling wines. This method plays a key role in determining the flavour and aromatic profile of many wines, helping to make them softer, more complex and suited to long ageing.

Temperature-controlled fermentation in stainless steel

Temperature-controlled fermentation in stainless steel is a technique that makes it possible to produce fresh, fruity, clean wines, preserving the varietal aromas of the grapes at their best.

Destemming and gentle crushing

Destemming and soft crushing is a fundamental technique in modern winemaking, allowing the quality and purity of the must to be preserved with the utmost respect for the raw material. During this stage, the stems are separated from the berries (destemming) to avoid imparting herbaceous or bitter notes, while crushing takes place with gentle pressure, just enough to break the berries without damaging the skins and pips.

Ageing methods used for Vigna Banditella Rosso di Montalcino DOC

In bottle

Ageing in bottle is a fundamental stage in the production of quality wines, during which the wine continues to develop in an oxygen-free environment. This process allows the wine to harmonise its components, soften the tannins and develop more complex, mature aromas, without the external influence of wood or other materials.Ageing in bottle can last from a few months to several years, depending on the type of wine and the style sought, and is particularly used for structured red wines, long-lived whites and metodo classico sparkling wines, improving their elegance, finesse and length on the palate.

In cask (7–18 months)

Ageing in cask for between 7 and 18 months is a classic but measured approach to maturing wine. Large casks, usually Slavonian oak or untoasted French oak, allow natural micro-oxygenation, which helps the wine settle, knit together and develop a more complex, harmonious profile. This kind of ageing is widely used for terroir-driven reds and for some structured whites that are after depth without the aromatic intensity a barrique would give.