Founded by a group of friends who bought an estate in the 1960s and planted some rows of vines in 1968 and set about modernizing the farmhouse and buildings. The estate took on a different profile following its purchase by Elisabetta Gnudi Angelini thirty years later. Substantial subsequent investment and modernization upgraded the winery.
Today the property is sizable with more than 70 hectares of vines distributed among four principal vineyard sites across the Brunello zone on varied soils of marl, sandy-shale and shale-clay. This wide variety of sources of fruit ensures the highest quality each year.
Fermentation takes place in temperature controlled stainless steel tanks, with automatic punch downs and pump-overs. Ageing is in large Slavonian oak botti, except for two cru Brunello wines which are aged in much smaller oak and a cru Rosso which is age din 700 L barrels for a year. There is also a super-Tuscan wine made – Ca del Pazzo – which is aged twenty-four months in barriques.
Ripe sweet cherry and raspberry fruit are accented by floral mineral and wild herbs in this alluring red. A backbone of dense dusty tannins provides support and the ripe fruit returns on the savory finish. Excellent length. Best from 2023 through 2043.
Plum ripe-berry and floral aromas with hints of sandalwood and fresh mushrooms. Itâ€™s full-bodied with firm ripe tannins and a fresh crushed-stone finish. A little timid now. Give it another two or three years. Try
The 2016 Brunello di Montalcino shows mineral-laced black cherries with earth tones and hints of tanned leather. It?s soft in texture with a polished display of ripe berries and savory spice as zesty acids create a juicy expression while slow-mounting tannins collect upon the senses. This turns dry and structured toward the finale yet with the balance for a long and steady evolution in the