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To produce Rosso di Montalcino DOC Palazzo, the harvest is carried out manually in boxes with selection in the vineyard and begins in October. The vinification takes place in stainless steel tanks of 30 / 40Hl at a constantly controlled temperature of 30 ° C and the maceration lasts about 15/18 days. The wine ages in 20 / 25Hl oak barrels and barriques for 8/12 months.
It was 1983 when Cosimo Loia bought the “Palazzo” estate, which bore the same surname as his wife Antonietta, by pure coincidence or by a curious sign of destiny. In 1986 together with their children they began the production of wine. The company practices “Integrated Agriculture” using only organic fertilizers and pesticides for organic cultivation. The soils have layers of original rocks, in particular marl, rich in limestone and clayey soil. The vineyards, immersed in a splendid panorama, are exposed to the sun from morning until evening, and are well protected from the sea breezes. A strict selection, during the vegetative cycle, allows the grapes to ripen well before being harvested strictly by hand. The Podere, an 18th century farmhouse, has been completely renovated, maintaining the original structure of the Tuscan farmhouses. The cellars and wine-making rooms have been completely modernized.
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