La Combarbia Winery Montepulciano

La Combarbia is a family-run winery in Montepulciano, Tuscany, whose story began in the 1960s when Novilio Mariani and his family settled in Cervognano, an area historically renowned for the cultivation of Sangiovese, locally known as Prugnolo Gentile.

In 2016, Novilio's adopted grandson Gabriele Florio took over the estate, continuing the family's legacy while introducing a contemporary approach that remains firmly rooted in traditional winemaking. The winery's name reflects this philosophy: in the local Tuscan dialect, Combarbia referred to a crossroads and gathering place, where people would meet after work to share wine, stories, and time together. This spirit of conviviality remains central to the estate's identity.

Today, La Combarbia manages 7 hectares of vineyards within a 25-hectare family property and produces approximately 35,000 bottles per year. Its vineyards are located in different areas of Montepulciano, at altitudes ranging from around 350 to 500 meters, with vines between 9 and 60 years old. The estate favors gradual, sustainable growth, careful vineyard management, and limited intervention, with quality and respect for the surrounding landscape at the heart of its work.

Sangiovese is the cornerstone of La Combarbia's production. The estate's flagship Vino Nobile di Montepulciano DOCG is made exclusively from 100% Sangiovese grown in Cervognano, where clay-rich soils, vineyards at approximately 350 meters above sea level, and southern exposure provide particularly favorable conditions for producing structured, elegant wines.

The winery also cultivates vineyards at approximately 500 meters above sea level, where tuffaceous soils and higher elevations favor wines with a fresher, more fruit-driven character and lively acidity. These contrasting vineyard sites, together with the different ages of the vines, allow La Combarbia to produce six distinct labels, each offering a different interpretation of the Montepulciano territory.

In the cellar, the estate follows spontaneous fermentation in traditional cement tanks, a technique that helps preserve the freshness and natural character of the grapes. Wines intended for longer aging subsequently mature in French and Slavonian oak, allowing Sangiovese to develop complexity and structure gradually.

Winemaking is carried out with the guidance of oenologist Giuseppe Gorelli, whose philosophy emphasizes careful vineyard work and minimal intervention in the cellar. The result is a limited production focused on finesse, balanced tannins, authenticity, and a clear expression of Sangiovese and the diverse terroirs of Montepulciano.