The WineryThe 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  Ni