The nine-hectare La Fiorita Brunello Di Montalcino Estate comprises four separate vineyards - La Fiorita, Pian Bossolino, Giardinello and Poggio al Sole - each with their own identity.
They are cultivated using the spurred cordon method, with density averaging 7,000 plants per hectare while the yield is around 6,000 kg per ha (appellation rules are set to a maximum of 7,000 kg per hectare for Brunello).
The complex diversity of soils, altitudes and microclimates offers the choice to harvest selected parts of the vineyards at different times. These selections are then vinified separately to achieve a more precise blend to craft the La Fiorita Brunello.
Harvest generally starts between the last 10 days of September and the first 10 days of October. Fermentation takes place in 50hl and 70hl concrete tanks where the must reaches a maximum temperature of 25°C. The period of maceration between the must and the grape-skins can last between 14 and 20 days.
Due to the low level of anthocyanins in Sangiovese delestage and pump over are done regulary during fermentation and maceration . The wine then spends 24 to 30 months in French oak casks or Slavonian of 25, 35 and 50 hectoliters. They are sent back a few months in concrete tanks before being bottled. The wine will stay two years in bottle before being released to the market.