At Montalcino there are 4.5 hectares of vineyards that produce Brunello di Montalcino and 1.5 hectares dedicated to the production of Rosso di Montalcino.

All the vineyards have been planted exclusively with the Sangiovese Grosso grape variety.

The vineyards have a density of 4,500 vines per hectare and are unilaterally cordon-pruned; they are located at an altitude of 400 meters, with a south-west exposure.

在收获期间，葡萄是经过精心的人工挑选的。

在酿酒过程中使用不锈钢罐体，配有必要的高科技生产工艺所需的设备。

去梗和软压榨过程可以保留所选葡萄的有机感知特性，然后在27 °-30 °之间的温度下酿造，在果皮上停留10-12天以提取最好的香气和芳香。

葡萄酒在放置障碍物的地下酒窖的橡木桶中轮流陈酿。

蒙塔齐诺葡萄酒在瓶内陈酿一段时间，直到他们达到完全的优雅，然后才投放到市场上。

During the harvest, the grapes are carefully and expertly selected by hand.
Stainless steel tanks are used for the winemaking process, which are equipped with the necessary features that ensure a highly technological production process.

The destemming and soft pressing procedures preserve the organoleptic characteristics of the selected grapes, which are then vinified at temperatures ranging between 27° and 30°, with a stay on the skins of 10-12 days in order to extract the finest perfumes and aromas.

The wines are aged in a cellar, using oak barrels and a rotation of French oak barriques.

Montalcino wines then have to age for a further period in the bottle until they reach their full elegance, after which they are placed on the market.