At the winery we practice a careful selection by hand to remove blemished grapes and any other undesirable material.
The must, produced after the crushing and destemming of the grapes, is placed in temperature controlled, stainless steel vats for 4 weeks of alcoholic fermentation and skin maceration. Our efforts in this phase are aimed at extracting all the desirable fruit flavors as well as the sweeter, riper tannins.
Malolactic fermentation, the transformation of the tart malic acid into softer, creamier lactic acid, begins during this period and is then completed in French oak barrels.
At the end of the fermentation and maceration period, the Sangiovese and Merlot wines are blended together to produce Luce. Luce is usually a blend of equal parts of the two varieties however, in some vintages the winemaker adjusts the proportions to better express the personality of the wine.
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