Col d'Orcia wines are estate produced and bottled, with grapes grown mostly on the estate and partly in surrounding farms whose vineyards are supervised by Col d’Orcia during the whole productive cycle. The high density of planting, the choice of the rootstock suitable for the characteristics of each piece of land, the use of highly selected clones and an overall attention to the characteristics of each single vineyard ensure a limited production per plant aimed at achieving high quality grapes, healthy, concentrated and rich in colour and tannins. Farming techniques include grass mulching, cluster thinning at the “veraison” and perfect ripening of the grapes on the plant.
Attention to detail characterizes the wine making process at Col d'Orcia , the same given to every other step of the production cycle. The harvest, carried out exclusively by hand, is regulated by precise analysis in order to ensure the optimal phenolic maturation of every bunch collected: a sorting table at the entrance of the cellar allows an even more detailed selection.
Fermentation is conducted in temperature controlled stainless steel tanks shaped so that the surface of contact between juice and skins ensures optimal delicate extraction of the high quality ingredients such as polyphenols and colouring matters. Ageing in wood takes place in Slavonian and selected French oaks. The size of the barrels and the time of ageing vary according to the characteristics of each batch. For some wines ageing in wood can take as long as 4 years. Finally the bottles are kept for further ageing on the estate until their refinement is completed. Therefore we can really state that each bottle of our wine is handcrafted.