Colour is actually a part that tends to vanish with the passing of time, it becomes oxidised, it runs out.

If there is a relevant colour intensity, then that colour can last longer.

It is just like having a luggage: if you leave with a small luggage, you may end up not having a luggage at all if you leave with 4-5 suitcases, you may have one at the end of your journey.

Fixing colour and texture, are two things that go quite hand in hand because if there’s colour it means that the grapes ripened well, that they are homogeneous, with a fine colour but also with a good texture and a good dry extract.

What did you discover?

Speaking of another product, always by 43g, it allowed us to have a well-balanced and a more homogeneous ripening, and this is also very important, you know especially for a vineyard in Montalcino that has to produce an aged wine, it is very important, because, one of the things we try to extract with greater intensity, is exactly the colour, besides the texture of the grapes that we bring to the winery.

This process, is carried out during the “normal” season from the end of June till the beginning of August, at a time when the grape, from green, starts becoming whitish, produces a sort of pellicle called veraison and then starts getting coloured: that’s the right time.

I wouldn’t add anything else regarding the product, the only thing to do is trying the final product.

Taking into account that, for instance, for the Brunello, we have a very long aging period, these tecniques, used in the vineyard, result in a product that has to give its very best in order to produce wines that can last even for 30 years.

They have to maintain a fine colour, and fine fragrances.