The I Balzini wines are the result of careful grape selection, first on the vine and then on the conveyer belt. The grapes are hand-picked and softly crushed before being poured into the vats for temperature-controlled fermentation. The wines then age in medium-toasted French oak barrels (used for the first, second and third time). Aging is characterised by a balanced release of tannins during which the wood does not overpower the grapes’ natural aromatic component.

I Balzini White Label is casked-aged for 12 months, while I Balzini Black Label spends 12 to 16 months in contact with the wood. The wines are bottle-aged for a year to allow their components to attain perfect equilibrium. Both wines are marketed four years after harvest.