We are picking the Sangiovese in the IGT vineyards. Grapes from these younger vines (in all three of these photos) will be used to produced our Rosé Lo Sbrancato. This wine is produced with 100% Sangiovese grapes that are macerated with their must for no more than 24 hours and then gently pressed. It is not a Salasso- or saignée-method wine, like so many in the market today.
We are waiting for Friday and the following days for medium-intensity storms.
Once we have picked this Sangiovese, it is our intention to stop so as to allow for the grapes with which we will produce the estate's most important wines, the Brunello and Rosso di Montalcino, to arrive at the proper ripening.
Here following are the analytic data for the grapes in the I Paganelli vineyards on August 21 and August 28. The ripening is moving forward and the rainfall has increased the weight of the berries.