Olive Harvest Begins in Montalcino

Yesterday we began the olive harvest; like every year, we prefer to start harvesting early so that we can extract a very high quality extra virgin olive oil, high in polyphenols. These are natural antioxidants and not only are they good for the health, but they also allow the olive oil to have a longer lifespan. The olives are hand picked by our workers in our estate olive groves and quickly sent to our oil press for the cold pressing and extraction of the Extra Virgin Olive... Read more >

2016 Harvest Concludes

The 2016 harvest has concluded.  These are the last grapes left to be picked (photo). As we do every year, after the harvest we start turning the soil to air it as it has been compacted by the repeated passages of the machines. We will then proceed seeding the field bean,... Read more >

Vineyard Guests and Drying Grapes

During harvest we found a nest (photo above) where a bird had brooded and raised her babies. This is a good sign, as it means that there is a healthy environment that is enjoyed by wild animals. In the meanwhile, the Vin Santo grapes, lying on the straw mats, thanks to the wind that has blown in the last days have already started to dry (photo below). This phase is very important because, as the drying process starts, the grapes remain healthy even if there is humidity... Read more >

Natural Mildew Protection in the Vineyards

The summer continues in Montalcino: temperatures during the day reach 30-32°C (86-90°F) but at night they drop to 18-19°C (64-66°F) . This difference of temperature between day and night is very important for the growth and development grapes. The weather has been continuously sunny although there is still a little bit of humidity: this, together with quite high temperatures, may increase the risk of  mildew. For this reason we are working in the vineyards using powdered mining sulfur (more natural) as shown in the picture: this way we protect the vines from mildew keeping a low environmental... Read more >

Organic Fertilizers at Il Poggione

The “Favino” field bean, which was sowed to naturally fertilize the vineyard with organic substances and nitrogen present in its roots, has grown a lot and is ready to be buried. We know this by the vegetative state (see photo #1) and by the presence of flowers (see photo #2) that indicate the optimal moment to proceed with burying the beans.   The Favino is first crumbled with a machine (see video above). Afterwards, we bury it in the soil (see video below) so it can release the organic substances into the vineyards.... Read more >