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WINEMAKING

Nestled against the side of a hill, almost out of sight, the new wine cellar was designed to coax the absolute best from the grapes grown in Castiglion del Bosco's vineyards. The sangiovese grapes are quality-selected in the vineyards first, then the clusters travel two sorting tables, where trained eyes make a further selection of the finest fruit.
The clusters are then gravity-fed into 100-150hl tanks on the lower level, which are arranged in suitable sizes to ferment the various vineyard lots separately. When the fermentations are complete, the wines go to a spacious, climate-controlled area that is partially underground, containing French oak barriques and barrels. From the tasting room, visitors can enjoy a gorgeous view from a glass walkway extending out over the barrique cellar. The process continues with bottle-ageing, which, depending on the wine, may last from 6 to 36 months before release. Winemaking at Castiglion del Bosco is managed by Cecilia Leoneschi who has been at the winery since 2003.