The harvested grapes are placed in small baskets and transported to the cellars. After destemming and crushing. After destemming and crushing, the must is fermented in temperature-controlled stainless steel for 30 days, punching down the cap twice daily. The wine is then transferred into 30 hl. casks, where the malolactic fermentation takes place and it is then aged for 2 years. It then is settled in cement tanks for 3 months before bottling. The bottles are kept in Faltognano’s cellars for a minimum of six months before its release to market.
Fattoria di Faltognano sits on the south facing slopes of the Montalbano hills, between Florence and Pisa. Owner Roberto Comparini's family has owned this estate since around 1,000 A.D. The uniqueness of the property lies in the continuity of its ownership and traditions. The vineyards lie downhill from the winery, closer to the town of Vinci, where the sandstone and calcareous soil of the slopes blends with the sandy clay of the lower Arno plain. One of the most unique facts about Faltognano is their vines. For generations all grafting occurred within their property, creating singular clones perfectly adapted to their soil and climate. Due to the varying altitudes and ripening periods, the grapes from each vineyard are hand-harvested and individually fermented.