Walking the vine-rows day after day is the only way to gain an in-depth understanding of a vineyard.
The vines of the Bertinga, Vertine, and Adine vineyards are meticulously tended all 12 months of the year, and every parcel has its own story.

Phrase of the day: No stress.
Pruning and hedging are personalised to the requirements of each vine. Every action is guided by a striving for natural equilibrium.

Designed to blend into the Chianti landscape, the partially-underground winecellar ensures a consistent internal climate and boasts all the technological advantages required to transform the estate’s terroir into world-class wines.

The fermentation room contains both temperature-controlled stainless-steel tanks as well as concrete vats. The separate lots of Sangiovese and Merlot will go to one or the other based on their individual qualities and on the characteristics of the harvest. There are no pre-set rules.

Depending on the grape variety, maturation is in large Austrian oak casks or in smaller French oak barrels. The wine will slumber there 18 months.

Only following bottle-refinement, and therefore more than four years after the harvest, are Bertinga’s wines ready to set out on their world journey.

Sangiovese and Merlot are planted at a density of about 5,000 vines per hectare and trained to the spurred cordon system.
To encourage soil fertility, the vine aisles are cover-cropped, or sown with a mix of different plants, which in the spring, among other things, offer the vineyards a display of blossoms, vivid colours, and pollination.

Caring for the vineyard is the sum of thousands of individual actions that are repeated season after season.
The sensitivity of trained, experienced hands is the most advanced tool in winemaking.

The grapes are placed on a sorting table, and expert hands remove any berry that is not perfect.

The wines are tasted regularly until the final blend is assembled, a magical moment involving the entire winemaking team as an orchestra conductor coaxing out the best performance.

At harvest, the clusters are picked by hand, gently placed in 10kg boxes, and brought immediately to the cellar.

In the cellar, each individual vineyard lot of Sangiovese and Merlot is fermented separately, for a total of 10 lots. We respect the privacy of each!

Bertinga’s wines need a lengthy maturation to reach their finest expression. Time is a precious assistant!