Appointment in the cellar

Videos with Roberto Potentini

A second series of videos with our oenologist to discover the processes in the wine cellar, the Bottaia di Nozzole, the use of woods and the philosophy behind the creation of our wines.

The Tenute Folonari estates and Tuscany

The Tenute Folonari represent the excellence of Tuscany, as an expression of the most suited areas for wine production: Tuscan DOCG wines such as Chianti Classico, Montalcino, Morellino, Montepulciano, Montecucco and Tuscan DOC wines such as Bolgheri.

Wines and Estates

Among the wines produced by Ambrogio e Giovanni Folonari Tenute: Chianti Classico and Il Pareto of Tenuta di Nozzole, Super Tuscan wines such as Cabreo il Borgo, Black and La Pietra of Tenute del Cabreo, Baby Super Tuscan wines, Brunello di Montalcino of Tenuta la Fuga, Bolgheri wines such as Bolgheri Vermentino, Bolgheri Rosato, Bolgheri Rosso and Baia al Vento Bolgheri Superiore of Campo al Mare.

Appointment in the Cellar – 6 – the Cabernet Sauvignon The aging of our Cabernet Sauvignon of Tenuta di Nozzole begins, which will give life to Il Pareto. Time will make the wine: no less than three years of aging in toasted wood and then refinement in the bottle. Oenology will only control the process of its natural vocation.

Appuntamento in Cantina – 7 – il Vin Santo
Nelle barrique scalari sta avvenendo l’ultima fermentazione del 2020: quella dei mosti per il Vin Santo. Sarà un processo lentissimo che permetterà la formazione degli aromi secondari e, quando si interromperà naturalmente, lascerà degli zuccheri non fermentati che caratterizzano il Vin Santo.

Appointment in the cellar – 8 – the bâtonnage Bâtonnage is an operation that is rarely used but is extremely precious for wine: thanks to it, the lees remain in suspension and the tertiary aromas are released through yeast lysis.

Appointment in the cellar – 9 – Wine transferring to the barriques It is the time of wine transferring, the fermentation is over and the grapes aged in steel tanks are transferred to the barriques, where the exchange with the wood will begin, which will allow them to gain depth and persistence.

Appointment in the cellar – 10 – the large bottle sizes The large bottle sizes not only have a theatrical look, but allow great wines to mature with a lower relationship between wine and cork, therefore in a more balanced way. It is not only hedonism, but also a constant sensory performance for all diners.

Appointment in the cellar – 11 – the tasting for the blending 100 tastings in one day: each wine is tasted at different times to evaluate its evolution, but above all, this procedure happens for all the containers where it is aging. This is the operation that less often happens to see in the oenologist’s work, but it is essential to obtain an optimal blending.

Appointment in the cellar – 12 – bottling It is time for bottling, a very delicate step for the wine production. This operation, in fact, greatly affects the quality of the wine and its shelf life. Today, the protagonist is Le Bruniche Toscana IGT, our young and fragrant Chardonnay

2021 Appointment in the cellar – 13 – The marc After the harvest, we return to the cellar. It is time to check the marc after devatting: its consistency will tell us if the perfect harvest moment has been reached and if the two mechanical mixing steps, knows as rimonaggio and follatura, have been carried out correctly.

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