From Vine to Wine: The Story of our Harvest Season
FROM VINE TO WINE:THE STORY OF OUR HARVEST SEASON
At Conti di San Bonifacio, harvest season isn’t just a time of year—it’s the heartbeat of our land, our team, and our winemaking philosophy. From the first glimmer of ripening grapes under the Tuscan sun to the final swirl in your glass, each bottle of CDSB wine tells the story of care, tradition, and passion. Join us as we take you behind the scenes of our harvest season—where the magic truly begins.
Anticipation in the Air: The Prelude to Harvest
As the warm days of summer slowly yield to cooler September breezes, our vineyard begins its gentle transformation. The grapes—Sangiovese, Cabernet Sauvignon, Syrah and Merlot—ripen in harmony with the sun, soil, and sea breeze of the Maremma. Daily tastings in the vineyard help us monitor sugar levels, acidity, and ripeness. Timing is everything: pick too early, and the wine lacks depth; too late, and the freshness is lost.
Our winemaker and vineyard team walk the rows with trained eyes and experienced hands, sensing when the moment is just right. It’s a blend of science and intuition that only years of working with the land can bring.
The Harvest Begins: A Labor of Love
Once the perfect moment arrives, the estate comes alive. Harvest at CDSB is done by hand—every bunch carefully snipped and selected to ensure only the finest fruit makes its way into the cellar. The early mornings are filled with the hum of conversation, the clip of shears, and the occasional burst of laughter among friends and workers alike.
It’s a communal effort. Guests staying during this period are often invited to join in, making it not just a stay, but a memory to cherish. Hands stained purple, smiles wide—it’s the kind of work that feeds the soul.
Crushing, Fermentation, and the First Aromas
From the vineyard, the grapes move quickly into the cantina, where the transformation begins. They’re sorted once more, de-stemmed, and gently crushed. Fermentation tanks fill with must and skins as the natural yeasts begin their work, and the cellar begins to take on the sweet, earthy aroma of young wine.
Temperature, timing, and regular tastings are key during this stage. The winemaker’s role is both technical and artistic—guiding the wine as it evolves into something complex and beautiful.
Barrel Aging: Time, Patience, and Character
After fermentation, the wine is transferred into oak barrels where it will rest for months—or sometimes years. Here in the quiet cellar, it gains body, structure, and personality. The barrels impart subtle notes of spice, vanilla, and toast, while the wine continues to mature gracefully.
It’s a slow and silent process, one that embodies the very rhythm of Tuscan life. No rushing. No shortcuts. Just patience and respect for tradition.
From Our Cellar to Your Glass
Once the wine reaches its peak, it’s bottled and labeled by hand at the estate. Each bottle is a piece of our story, a product of the seasons, the soil, and the people who care deeply for every step of the journey. Whether you open it during a candlelit dinner at the Wine Resort or take it home to share with friends, you’re tasting a moment in time—a memory harvested under the Tuscan sun.
Experience the Harvest First-Hand
Want to be part of it all? Visit us during harvest season and take part in the experience. Walk the vineyards, join a morning pick, and enjoy a tasting straight from the barrel. This isn’t just wine—it’s living, breathing heritage. And we’re honored to share it with you.
Book your harvest season stay now, and become a part of the CDSB story.
