A festival that combines two ancient rural rituals: the grape-stomping and the preparation of quince must.
From early morning, the Sangiovese juice simmers gently for seven hours. During the final two hours, quinces and pears are immersed in the must to release their intense, fragrant aromas.
All around, there is the festival, lunch, music and then the grape-stomping.
The participants – women and children – take centre stage: they step into the large vats and, amidst grapes and laughter, bring to life one of the oldest traditions of the grape harvest.
After seven hours, the still-scorching quince must is transferred to the barrique.
Here it begins its rest—ten years that transform time into unique aromas and flavours.
And whilst the must from this year’s harvest begins its slow transformation, a barrique sealed ten years ago finally reveals its treasure: a taste of quince must that brings ten autumns to the glass.

Programme:
11.00 am: arrival; cooking the must to make quince must
Lunch (at an additional cost)
3.30 pm: grape pressing for women and children, accompanied by music
6.00 pm: the must will be transferred to the barriques to mature – a process lasting 10 years!
Opening of the barriques from 10 years ago and tasting of the must.

Admission is free; lunch is by booking only and subject to a charge.