In the companies of Domini Domini Castellare di Castellina the vintage is processed on different times. The first one is Feudi del Pisciotto, which, thanks to the sun and the light of Sicily may begin the harvest even before than the first half of August. Then, usually, Rocca di Frassinello, having the Tuscan Maremma and in particular the Giuncarico-Gavorrano area a medium temperature 5-6 degrees higher than the Chianti area, thanks to the positive flow of the sea which is just 4 Km far as the crows fly. Castellare may begin the vintage of the old white grapes Sauvignon and Chardonnay on the first week of september.
All the three companies before the beginning of the vintage become professional schools for young people (generally students) who have been selected among the employment office. The teachers are the general manager and wine maker Dr. Alessandro Cellai and the persons in charge of the three companies' vines: Riccardo Gori at Castellare, Dr. Lea Fiorentini at Rocca and Dr Salvo di Maggio at Feudi del Pisciotto.
A few simple but essential rules:

1) don't touch the little woman, which are not girls, but the grapes born on the lower side of the vine-branch;

2) don't touch the bunches having even just one green grape or a mould grape

3) don't stockpile too much the bunches in the tanks to avoid the grape's breaking

The vintagers are shared into two groups, each one with a number and numbered beens. In fact there is always a match for the research of quality. Who brings in the cellar, on the table of selection, the best grape, also with the best time, wins. And wins the prizes that are offered every year.
Naturally, while the students are occasional vintagers, even if maybe faithful for more years, we have people who are professional vintagers. These people, to balance the match, are equally assigned to the different groups.
Before than the different vintages, always, in the companies of Domini Castellare di Castellina we make the green vintage that is cutting the bunches which since the beginning are more poor and of lower quality respect to the others. In this way we leave just the best of our production on the plant allowing an ideal maturation.