Since 2004 Piandorino is composed only of Sangiovese. The grapes are harvested in the most growy parts of our vineyards. The higher content of natural nitrogen normally gives grapes with a fruitier taste. The spontaneous fermentation and the short maceration of the must of 7 – 10 days contribute to maintain the fruity character of the grapes. During fermentation the temperature is limited 28_C .
After fermentation the young wine is transferred to used oak barrels of 500 lt, where the malolactic fermentation takes place.
Sensory evaluations decide how long the wine will be left in the barrels. After 12 to 18 month the different parts of the wine are blended and bottled. The wine is allowed to mature for an additional 4 months in the bottle before it is ready to be tasted.