Terroir

The harvest

The search for the best quality is carried out by Terre del Bruno in every sinlge phase of the cultivation of the vines. For our most prestigious wines, the harvest is preceded by the so-called "green harvest", which takes place in July and consists in thinning out the bunches before they reach maturity, making sure that the plant concentrates all the nutrients on them, increasing the aromatic richness and therefore the quality of the grapes.

The harvest takes place in variable periods depending on the trend of the vintage and the vines. It can begin only when the grapes have reached their optimal level of ripeness.

When talking about white and rosé wines, the harvest usually takes place between the last week of August and the first week of September; same as for the Merlot. Sangiovese is usually collected from the second half of September, with the exception of those grapes that will be used for aged wines, which are harvested in late September. Finally, the Cabernet Sauvignon: for this variety the harvest starts between the first and second week of October.

In Fattoria Pogni the grapes used for our best wines are selected and harvested manually, cutting the bunches one by one, with particular attention not to affect the grapes and the branches.

Once alle the grapes have been harvested, they are placed in special boxes, to prevent an early fermentation. Should the liquid of the grapes come out, it will pass trhough the perforated surface of the box, without triggering fermentation and compromising the quality of the wine.

The grapes are then transported to the cellar very quickly thanks to the proximity of the vineyards to the main cellar (the furthest vineyard can be reached in just 10 minutes). This ensures that, however hot the climate can be, no uncotrolled fermentations start. The aromas of the grapes are preserved and the quality is guaranteed.

Once the grapes have reached the cellar, the stages of vinification begin.

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