Azienda Agricola Capanna
CELLAR
Capanna’s cellar is located in the historic and homonymous structure/property dating back to the eighteenth century. Still today the cellar is developed, in part, in the original, now renovated, rooms and enlarged as the vine area increases.The property preserves and maintains all the typical architectural elements of the Tuscan countryside.
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Currently, the winery consists of a room dedicated to the reception of grapes, a large fermentation area, an aging cellar, packaging and storage rooms.
Already at the reception of the grapes, through the latest technology, the berries are selected in a precise and punctual way using an optical sorter.
The process begins with a vibrating hopper, which transports the whole bunch of grapes up to the destemmer that, thanks to its technology and its settings, allows to select the best berries excluding those of small size, dry or wilted.
The grapes then pass in the fermentation area, characterized by the presence of traditional truncated-conical oak vats where the best Sangiovese grapes are fermented for the production of Brunello di Montalcino DOCG and in part also Rosso di Montalcino DOC. Since 1988, the winery has had automation of temperature control and the pumping over system, also used on stainless steel tanks used for the vinification of Sant’Antimo DOC, Moscadello di Montalcino DOC and other wines.
Aging takes place in Slavonian oak barrels of variable capacity – from 10 to 30 hl, depending on the type of wine, located inside a beautiful underground cellar, consisting of a charming stone gallery and the original premises of the country-house finely restored over the years.
Production, packaging and storage rooms are kept at optimum and constant temperature and humidity, ensuring perfect preservation of the products.
