In Poggiotondo grapes are harvested late in the season - usually in early October. However, before the real harvest takes place, we eliminate any excess and /or bad quality grapes through the so called “green harvest”. In our farm all the grapes are hand harvested and carried in small plastic containers, so that the grapes aren’t shaken and don’t lose the essential characteristics needed to get a quality wine. Our production of Malvasia and Trebbiano is about 30 quintals per hectare, the production of Sangiovese and Canaiolo is about 50 quintals per hectare. After being harvested the grapes are brought to the winery. Here they are de-stemmed and crushed, then the must is moved to the big fermentation vats, made of glass and concrete, where it ferments and macerates. During the fermentation process, in order to enhance colour and flavour, the cap (the layer of fruit pulp and skins that forms on top of the must) is punched down twice a day – that is, additional must is pumped from the bottom of the tank over the top of the cap. After 12/18 days (the duration depends on the year), once the fermentation process is completed, the wine is moved to smaller barrels, made either of wood or glass and concrete, where it is kept until it is bottled.