The
Winery
The first two weeks of October signal the beginning of the harvest, when the ripened
grapes are picked by hand and make their way to the Estate’s new 39,000 square-foot
Winery, a complete gravity-fed facility. Following a double grape selection done entirely
by hand, ensuring that only the best grapes go into fermentation, the grapes are poured
into stainless-steel tanks. Since no pumps are used in this phase, the grapes avoid any
damage before fermentation. Here the Sangiovese grapes spend 15 to 18 days in fully
automated fermentation tanks, where the temperature and mixing is programmed electronically
to ensure optimum quality, flavor and richness. After fermentation, Castiglion del Bosco Brunello ages in
French oak barriques. Current production includes the acclaimed "Campo del Drago" Brunello
di Montalcino, Brunello di Montalcino, and Rosso di Montalcino, along with a limited quantity
of CdBianco. In addition, the Estate produces its own grappa, olive oil and honey.
Wine Masters
Nicolo D'Afflitto, Wine Master
Cecilia Leoneschi, Enologist