This year, some of the barrels that we have acquired were in need of being "recleaned" inside.
As a norm, our estate refurbishes all of our barrels every 5-7 years by removing 3-5 mm of wood that has been consumed by the wine and that has given up its tannins and therefore does not have any more to give.
With this refurbishing, the barrel returns to its ability to yield tannins, not like a new barrel, but certainly at 70%.
After the work has been completed, the barrel is washed with water and potassium metabisulfite. And then it is filled with Brunello di Montalcino wine.
The berry of the grape is a great laboratory in which one finds everything necessary for the transformation of sugar into alcohol.
Man needs to learn to intervene as little as possible and by doing so, we will have wines that have more "terroir" and "typicity".
Analytically, the wines produced this year show excellent acidity, extract, and polyphenols.
I am sure that after having tasted many wines by producer colleagues, we have an excellent vintage on our hands. Beyond the pessimistic forecasts that some made in the middle of August, my predictions have turned out to be correct.
One of the ways that we help to increase the fertility of the soil is by planting field beans.
In the roots of the filed beans there are bulges that capture the nitrogen in the air and hold it.
When, in the spring, we go to bury (green manuring) both the roots and the part above ground, we bring about a good volume of organic material and nitrogen that betters the structure of the soil and its fertility.
As for the production of our wines, the productino of olive oil this year was lower than usual. It is the fault of temperature swings and rain during the flowering of the olive trees that has caused low fruiting. These were followed by a hot and dry summer and consequently, there was little growth of fruit.
The extra-virgin oil produced until now is of excellent quality with a little bit accentuated spice and a beautiful intense green color.
In the vinyeards, we have finished by now all the agricultural operations of this period.
We have worked the earth deeply, in a manner so as to cut the roots closest to the surface and to make the roots go deeper, in a manner so as to make the vine obtain water in the most deep layers of the terrain (note the detail in the photo of the roots).
By doing so, the vines will be better able to surpass hot and dry summers like the one that has just passed.
The works in the vineyard also serve to plough in the organic fertilizer that we have made by using pelletized and dried cow manure.
This product is easy to give because it is sure to be free of antibiotic residue (because the cattle is raised on our estate) and it has no weed seeds. 10 quintals is the quantity we use per hectare. It would take 100 quintals of fresh manure for the same surface area of vineyard.