Wines and Specialties
The goal of production is to achieve the utmost quality while respecting the land and its nature. This philosophy underlies the creation of wines with a strong territorial identity.
The process of Winemaking
The grape harvest takes place between August and October. It is the most awaited event because it is the culmination of a year’s work in the vineyards. The harvest is done by hand in order to select the very best grape bunches and to avoid stressing the plant. The bunches of grapes are placed in 10 kilo boxes in order to avoid any compression of the berries. After the harvest, the grapes are placed in a 5° refrigerated cell where they are kept for the whole night. The following day they are mechanically destemmed in order to separate the berries from the stems. The berries are selected with an optic selector, adjusted according to the criteria chosen by the enologist, who selects only berries that meet quality standards. Then, the various processes of winemaking begin according to the type of grape and the vineyard.
After having been delicately pressed, the berries are placed in a steel tank where the process of fermentation begins with the addition of selected native yeasts. This phase lasts approximately 10 days at a temperature of 25°. The next phase is maceration, which can last up to 50 days depending on the ripening of the grapes and the seasonal trend. Once maceration ends, racking begins and this involves separation of the flower wine from the pomace or skins. The refinement phase, depending on the wine, is carried out in either barrels or barriques which are made exclusively in French oak.
The Classic Method
Harvesting for the base sparkling takes place when the grape bunch is not yet fully ripe. This allows for a potentially lower alcohol content and good acidity. The must obtained with the soft pressing of the grapes undergoes white vinification. The draft is carried out between end of February and beginning of March and consists in adding yeast and sugar which produces the second fermentation or “prise de mousse”. Ripening lasts 60 months on the yeasts. After this period of ripening, remouage or stirring transfers the yeast in the bottle into the “bidule” The bidule,is poured, or “disgorged”,together with the yeasts (dégorgement). At this point the bottle is filled up with the liquer d’expedition, or mistelle, and then the bottle is re-corked.
White wines and Rosé wines
Cold maceration takes place in the press for 3-4 hours. The must obtained is pumped into the tank for “debourbage” which is separation of the lees from the must, prior to fermentation. Clarification takes place in static cold. Selected native yeasts are added to the clean must in order to get fermentation started, this lasts approximately 20 days at constant temperature between 16° and 18°. The noble lees are then kept in suspension in the wine once a day for approximately 60 days. Finally the wine is clarified, filtered and bottled.
Beyond wine: organic distilled wine and Vin Santo
Tuscany has a long standing tradition of distilled and sweet wines, such as the typical Vin Santo, and, at Il Borro too, part of its grapes are set aside for these products. The Vin Santo “Occhio di Pernice” grapes are entirely Sangiovese. They are gathered in crates and attached to wires and left to wither for approximately 60-70 days. Once the desired sugar content has been reached, the grapes are pressed and the deriving must is placed in chestnut or oak kegs for 5 years. After this period of time the wine is poured, clarified and bottled. Pomace, or skins set aside for distillation are sent to the Bonollo distillery who under our close and careful supervision produces our Grappa.Discover our distilled wine and Vin Santo
The Shop and the Wine Club
Discover the renowned Il Borro labels, born from our intense passion for territory, traditions, respect for nature’s cycles and innovation. And discover the privileges linked to the Wine Club which are guaranteed to offoer a unique experience to the most passionate wine lovers.Il Borro Wines