Cellar

There are two fundamental aspects linked to work in the cellar at Piancornello: the continuation of the winemaking tradition of Brunello and work in synergy with nature, in the full respect of the natural cycles of the Sangiovese vines.
Grape fermentation starts spontaneously thanks to indigenous yeasts that are naturally present on the skin of the grapes; it takes place in concrete containers, and lasts for 20-30 days, during which temperature is kept at around 28 °C. The wine then rests for 24-36 months in traditional oak barrels inside an underground cellar.