Standard practice sees the harvest start in the early days of September for white grapes, while red grapes are harvested in the third week of September.
Cabernet Sauvignon and Sangiovese Grosso grapes, used to produce Ca’ del Pazzo, are harvested separately.
The two wines are only blended after malolactic fermentation.
The grapes used to produce Le Grance are delicately pressed and fermentation of the must takes place in small oak barrels (350 litres). After fermentation, the wine remains in the same barrels for twelve months.
The red grapes are separeted from the stalks: must and marcs begin fermentation at a controlled temperature for about eight days, with pumping over and plunging the cap.