Harvest & withering
Sanpetrolo is made from the selection of the winery’s best grapes coming from the remaining rows of the 60’s of white Malvasia for about 50% and Tuscan Trebbiano for the remaining 50%. The bunches are laid on specific open-worked crates and stored in a dry and ventilated room almost until the Easter period.
As soon as the grapes reach the best withering stage they are accurately chosen according to their health condition and the bunches are introduced whole in a pneumatic press were they are gently and softly squeezed. The obtained must is separated by its lees allowing it to rest for approximately 2 days.
The must is decanted in new small sized “caratelli” (50lt). The casks are filled up to 70% and kept in the “vinsantaia”, a well aerated room distinguished by big leaps in temperature. Here the fermentation takes place. The aging period lasts 9 years, after which only the casks with the best giving results will be assembled. Bottling and maturation in bottle will follow.