The wine cellar of Borgo Scopeto renewed and enlarged over the last few years, is equipped with the most modern technology for vinification.
The cellar is composed of 50 stainless steal tanks with capacities that ranges from 11 to 260 hectolitres, for a total of 7000 hectolitres.
The refining of our wines takes place in Slovenian Oak barrels of 30/50 hectolitres and French Oak Barriques of 300/500 litres.
Each refining area has an automatic temperature system and an air humidifier which keeps the room at a constant level of humidity all year round.
Borgo Scopeto is also equipped with a modern bottling line with the most up-to date technology enabling us to guarantee the maximum security where hygiene is concerned, which allows us to maintain a constant level of quality from the start until the finish of the bottling process.
After the product has been bottled it will remain for a varied period of time, depending on the typology of the wine, in a thermo-regulated room, in a horizontal position until the refining process is finished and the product is released on the market.
The harvest usually starts during the third week of September.
The grapes are hand picked, and then carried to the cellar in special plastic crates and from here onwards the transformation begins; the grapes are pressed using a soft wine press to obtain the must that is then transferred into the stainless steel tanks where the fermentation begins.
The fermentation usually takes about 7 - 10 days for the Chianti Classico and up to 15 days for the wines destined to be a "Riserva" and for our "Cru" (Single vineyard).
During this period various "pump overs" allowing the must to come in contact with air take place in order to favour the activation and multiplication of the yeasts, other "pump overs" are then carried out without oxygen at various intervals along with "Delestages" , a technique which favours the extraction of tannins and colour and permits the breaking of the film of dregs which form during the fermentation.
Once the transformation of sugar in alcohol and the maceration is completed, the free run, or the separation of the liquid from the solid particles of grape skin and dregs, takes place.
The last phase of pressing, using a modern press extracts the residual liquid left. The dregs left after this pressing are then sent immediately to the distillery in order for them to be used to produce our grappa.
The fast run obtained is then maintained at a constant temperature of around 25 c in order to facilitate the malolactic fermentation, or rather the transformation of malic acid into lactic acid.
After this the wine is decanted several times, where the solid particles precipitate through a natural decantation. Immediately after this phase the wine is transferred into the barrels or barrique depending on the typology of wine.
During all the above mentioned phases the wine maker and all the technical staff monitor the evolution of the various typologies of wine on a day to day basis consequently ensuring high quality products.