Poggio San Polo is an innovative winery in Montalcino that blends tradition with sustainability. The winery, largely underground, follows eco-friendly principles of bio-architecture and social responsibility. Every stage of the production process, from the vineyards to packaging, focuses on quality and minimal environmental impact. Certified organic in 2017, Poggio San Polo was awarded CasaClima Wine certification in 2013 for its sustainability efforts. The estate spans 16 hectares, with 8 hectares dedicated to Brunello di Montalcino DOCG, located in a prime, ventilated terroir.

Padelletti is one of Montalcino's most historic wineries, with a legacy that dates back to 1571. The Padelletti family has been producing Brunello and Rosso di Montalcino for over 500 years, embodying a dedication to quality and tradition that has endured for generations. The vineyards are located in the northern part of Montalcino, where the climate is ideal for growing exceptional Sangiovese grapes. The family’s deep connection to the land and passion for winemaking make Padelletti one of the most respected names in the region. The winery is unique in that it offers visitors a rare opportunity to explore a fully operational vineyard within the historical center of Montalcino, with its tasting room located in a structure built in 1571.

A modern Story of an ancient state. Podere Brizio is a winery near Montalcino, whose history is inextricably linked with the production of world-famous Brunello Many archaeological findings demonstrate that wine was important locally in Etruscan times. While there is no shortage of winemaking evidence in the Middle Ages and the modern era, a red wine called “Brunello” or “Brunellino” began to be produced from native grapes as late as the nineteenth century; it was later acknowledged as a Sangiovese variant. The earliest attempts to produce a purebred wine from this noble variety date to the late 1900s, which resulted in premium wines suited for long ageing. Known for years within a small circle of connoisseurs, Brunello di Montalcino started to become a hallmark of Italian excellence internationally in the second half of the twentieth century, receiving the first Denominazione di Origine Controllata e Garantita (the highest ranking for Italian wines) in 1980. The area also boasts the Rosso di Montalcino DOC, which was established in 1984.

Our cellar is located on Le Ragnaie estate. It has recently been expanded and remodeled and allows us to work in an extremely safe and clean environment. Once the grape bunches are harvested by hand they are destemmed and placed on a vibrating table. This process allows us to eliminate any “bad” grapes, leaves and stems that were not removed in the destemmer. It also ensures that any all of the grapes that are made into wine are of the highest quality. The musts are then placed in cement vats to begin the maceration and fermentation process. They willmremain in these vats for anywhere from 25 to 40 days. Next they are pressed and placed in barrels. We use both 25hl slovenian oak and 2,25hl Allier oak barrels in this process. The length of time that the wine remains in the barrel varies. The Rosso di Montalcino stays for 9 months in the barrel and we use barrels of various dimensions for this wine. The Brunello di Montalcino rests for 36-48 months in 25hl Slovanoan Oak Barrels. Next the wine is bottled where it rests in a temperature and humidity controlled environment until it is ready to be put on the market.

The Máté family wine estate nestles on two private hills in the temperate, seaward zone of Montalcino. A Roman vineyard 2,000 years ago, the seven campi of marvelously varied terroir lie between 300 and 400 meters above sea level. Totaling 7 hectares (15 acres) among Mediterranean woods of herbs and wild fruit, they were designed by Fabrizio Moltard, agron-omist to Angelo Gaja. The clones, chosen for each field by France’s Pierre Guillaume, com-prise: Sangiovese (in fossil-filled tufo), Merlot (in sandy clay), Cabernet Sauvignon (in marl), and Syrah (on mineral-rich, southern terraces). Planted to a high density of 6,200 vines per hectare, (3,000 per acre), the yields are kept extremely low by three annual green prunings to concentrate flavors. Selected, hand-picked at fullest maturity and fermented in small temper-ature-controlled stainless steel vats or new wooden barrels, the grapes are punched down by hand to extract colors and tannins, while the must is kept cool to maintain the rich aromas of fruits and spices. The wines are aged for up to two years and a half in Allier French oak barriques and tonneaux.

Our 63 hectares of vineyards are the core of our estate and our greatest riches from which extraordinary grapes are produced that are the secret of our wines. In all there are 7 vineyards: Fiesole, Poderuccio, Podernuovo, Le Cetine, Pietradonice, Cerretalto and Spereta, all of them in different parts of the territory of Montalcino. The diversity of their soils, exposures, microclimates and of the ages of the vines creates the identity of our wines. Wines produced by us are the consequence of how Sangiovese in Montalcino can give exceptional unrepeatable results, distinguished by a unique quality stemming from the combination of a territory that has always been dedicated to viticulture with the unstinting labour and infinite passion with which we confront it daily. Our grapes are the product of a variety of Sangiovese Grosso taken from our Cerretalto vineyard and from a long process of reproduction and planting of vineyards on the various slopes that give varying results that all spring originally from Sangiovese in Casanova di Neri.

The Bellaria Estate is located in one of the most suitable and characteristic areas of Montalcino and was born at the beginning of the 1960s and more precisely on September 23rd 1963, with the purchase by Assunto Pieri and Bruna Tempori of the farmhouse and the land. Bruna and “Sunto”, as appealed to by all the people of Montalcino, they have expanded and developed the company's potential, deciding to produce a wine that had as its peculiarity: respect for the zoning and the qualitative characteristics deriving from it. Starting from the year 2000, the management of the company passed into the hands of his nephew Gianni Bernazzi , who although intent on personalizing and modernizing the production philosophy, also has one of the first fundamental foundations, respect for a ten-year tradition that is certainly basic in order to produce quality wine.

Cantina di Montalcino is located in Montalcino, about 35 km far from Siena, just in front of the little medieval town: along the extraordinary path of the Eroica, the winery is surrounded by fields, olive trees and the valuable vineyards of the Val di Cava. It has been the only cooperative winery of the area for more than 40 years and to this day it includes 100 small farms with 395 acres of vineyards, mostly cultivated with the local variety par excellence: Sangiovese grape. The company has been recently restructured, with a modern architectural project in touch with the surrounding landscape; the purpose of the team is producing wine in respect of the customer and the environment thanks to the synergy between technology and tradition. Our quality procedures are recognized and certified according to high standards: ISO 9001 concerning quality, BS OHSAS 18001 concerning job safety, ISO 22000 concerning food hygiene and safety. More than the 50% of the winery extension is located underground: this allows a better control of the temperature and energy saving. Most part of the electric energy is self-produced through a photovoltaic supply system. Waste water is treated with aerobes purifiers, facilitating ventilation and oxygenation of the micro-bacteria and of the muds too, which are their nutrition.

The Cantina dei Barbi, with its 300 wooden wine barrels and thousands of bottles of Brunello laid down for aging, has been open to the public for more than fifty years. During this time more than a million and a half wine lovers have visited our cellars, admiring the collection of bottles that date from 1870 to the present day, bearing witness to a continuity that makes Barbi unique in Italy. The Brunello produced by Fattoria dei Barbi has won prizes all over Europe since the late nineteenth century, and still today all over the world. The Fattoria has always been a careful custodian of tradition, but also attentive to innovation and a pioneer in every sphere of winemaking. It was the first firm in Montalcino to export bottled wine to France (1817), the first to sell Brunello by mail order (1832), the first to export it to America (1962), England (1969) and Japan (1975). It created the first “Super Tuscan” (Brusco dei Barbi, 1969) and the first single-varietal grappa (Grappa di Bruennlo, 1974). In the 1960s the estate was a pioneer in using organic fertilizers, in the 1990s it created the first “artificial nose” for analyzing wine, and in 2000 was one of the first to use carbon dioxide for cold fermentation of red wines. The current annual production is about 800,000 bottles, of which more than 200,000 are Brunello. The 66 hectares of the farm have an average density of about 5,000 vines and produce on the average less than 1.5 kg of grapes per vine; thus each vine produces only a little more than one bottle of wine. The philosophy of the Colombini family and the Fattoria dei Barbi has always been to know and study the most innovative technology and then wed it to the best tradition, so as to improve everything we produce without ever changing its distinguishing characteristics.

The Pacenti estate was established in 1970, with the purchase of the property north of Montalcino (Pelagrilli) by Siro, who then proceeded to plant some important vineyards, which are still there today, in the fresh, clay soils of the land overlooking Siena. In 1988, management passed into the hands of Giancarlo. This was the year of the harvest in which Rosso and Brunello di Montalcino Siro Pacenti were bottled for the first time. At the beginning of the Nineties, the estate expanded to include land south of Montalcino (Piancornello). Here, in soils rich in minerals, at the end of the Sixties Giancarlo’s maternal grandfather had planted five hectares of vineyard which were to prove particularly important in determining the characteristics of Siro Pacenti wines. This is now where the Sangiovese rootings used in the estate’s new plantations are reproduced. The Nineties were also marked by the start of the partnership with the University of Bordeaux and the first experiments on phenolic maturity applied to Sangiovese (Yves Glories). The new cellar was built between 2001 and 2004, combining technology and experience with respect for the grapes and the land.

The farm belongs to Barbara and Roberto Nannetti, together with their mother Fiorella Vannoni and has a total surface of 32 hectares, 4,5 of which are vineyard. It produces Brunello di Montalcino D.O.C.G., Rosso di Montalcino D.O.C., table wine, olive oil, Grappa of Brunello, Rosolio ai Petali di Rosa and honey. The dedication that comes with a family business gives special results, from the work in the vineyard before, during and after a vinification process that is carefully monitored in all its phases.