UNDERNEATH THE HOUSE

The cellar underneath the house dates back to 17th century. Raw stone walls and rooms filled with small oak barriques, big oak botte and steel tanks surrounds the production at La Festeggiata.

We have several picks of our grapes during harvest and we keep them separate during fermentation and ageing. We age in small oak barriques, big oak botte and steel to give blending options and adding complexity when making our final red wine.

 In our cellar we have chosen to have mainly French and Hungarian oak barrels. For the blending options we have both new and used oak. New oak will add plenty of toasted notes to the wine, 2nd used oak will give less flavor components to the wine and oak used for maturing wine at several vintages but will make the wine micro oxygenate. Small amounts of air during maturation in barrels will soften the red wine. 

In the cellar we also make our spumante on sangiovese, a great passion

We harvest the grapes early to keep the acidity and ferment the wine dry. Second fermentation is made in bottle, on the traditional method, and every bottle is filled and capped by hand. The bottles rest on their lees until we find the taste perfect. Then the bottles riddled in wooden pupitres for 21 days. We then hire truck to help with the disgorgement and corking. We use zero dosage for our spumante, so it is dry but fruity from the red sangiovese grapes.