The oldest part of the wine cellar has an underground tunnel with narrow culverts that open up to small caverns dug into the tuff which probably originate from Etruscan times.

The destemming and crushing of the grapes are carried out lightly.

During the winemaking process, there are no punchdowns, only pumpovers which give the most delicate extractions. This, in turn, lengthens the maceration time and results in complex yet elegant wines.

The winemaking takes place in stainless steel tanks at controlled temperatures.

Sangiovese is aged in French and Slavonian oak barrels that hold between 12 to 57 hectoliters. The different liquid capacities and ages of the oak allow us to customize the aging of each wine in every step of its evolution.

The international varietals, Syrah, Cabernet Franc, Cabernet Sauvignon, Merlot and Petit Verdot, used for the Giovanna Ciacci Sant’Antimo Rosso, Le Due Gemme e Lula, age for around a year in small barrels (barriques) of French oak.

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