The design and construction of the new cellar and the renovation of the old ones were based on the idea that the post-harvesting process is fundamental for the preservation of the unique characteristics of the grapes.
Savignola Paolina produces approximately 45,000 bottles a year of: Chianti Classico Annata, Chianti Classico Riserva, “Il Granaio” IGT di Toscana and Rosso di Savignola IGT di Toscana.
The different types of grapes, and the different fields, are allowed to ferment and age separately. After soft pressing, fermentation takes place in stainless steel tanks at the controlled temperature of 25-26°C, followed by maceration on the skins for approximately 10-12 days.
Thanks to high-tech winery equipment, each tank can also be heated by way of special insulation jackets, so that once maceration has been completed the wine can start malolactic fermentation and therefore wines which are ageing can be put into wooden barrels by the second half of November.
Our consultant is oenologist Lorenzo Landi.