The foremost wine is Brunello di Montalcino, which over the years has earned widespread acclaim in Italy and abroad. Produced in famously tiny quantities, demand consistently far exceeds supply, meaning bottles tend to vanish from the market almost as soon as they appear.

Vini Salvioni (1)

The foremost wine is Brunello di Montalcino, which over the years has earned widespread acclaim in Italy and abroad. 

Salvioni, Brunello di Montalcino 

 Salvioni 

Brunello di Montalcino is so well-established in today’s world of wine that it is hard to believe how relatively young its international reputation is. This pure expression of Sangiovese, from the vineyards around the hilltop town of Montalcino in Tuscany, was first produced in the 1860s, named by Ferruccio Biondi-Santi (of Biondi-Santi). The name Brunello di Montalcino comes from the supposedly superior clone of Sangiovese identified by Ferruccio’s father, Clemente Santi – known as Sangiovese Grosso or Brunello. Prior to 1968 (when Montalcino was first awarded DOC status), however, there were just 11 producers operating in the region, working around 60 hectares of vines. It was these pioneering wine-growers who went on to set up the Brunello Consorzio (consortium), determined to promote and protect the region’s vinous heritage. By 1980, when Montalcino was granted DOCG status, that number had grown to 53. Today there are over 250 producers, with more than 2,000 hectares under vine, and Brunello di Montalcino is one of Italy’s most famous appellations. As the vineyards have expanded, so has the range of styles, showcasing the varied terroir and distinct characteristics of single vineyards or Crus. Made exclusively with Sangiovese, Brunello di Montalcino is released a minimum five years after the vintage, spending at least two of those in oak. Riserva wines are aged an additional year prior to release. Producers generally also make a Rosso di Montalcino, with an additional 500 hectares classified for Rosso di Montalcino production. These wines can be released after just one year, with any vessel permitted – producing a softer, earlier-drinking style of Sangiovese. The famous Brunello clone long thought to define the wines is a myth, and various clones are planted in the region today. Subzones or crus? Despite the climatic differences in Montalcino, the concept of subzones within the region is still in its infancy and not without controversy. Some producers are reluctant to endorse a terroir-specific identity to Montalcino because many have vineyards throughout the region. They use this to their advantage, identifying how certain sites perform better than others in different vintages, allowing them to play around with their blends when designating what becomes their Brunello and what is relegated to their earlier-released Rosso di Montalcino. Another reason for their reluctance is that there is plenty of variation even within these subzones – with microclimates varying dramatically, most notably in altitude. It is the altitude of the site that, for many Brunello producers, is the central factor in determining the style and in many cases the quality of the wine. If this is the case, high-altitude vineyards could have more in common with each other than neighbouring vineyards lower down the slope that sit within the same subzone. For this reason, single vineyards or Crus could be a more accurate way to divide and break down Montalcino’s terroir. Subzones may not tell the whole story, but it is easy to understand why producers with vineyards located in a specific subzone with a distinct identity are keen to highlight this area – a village, so to speak, rather than single vineyard or Cru. The north-south divide The Montalcino vineyards are positioned in a circle around the eponymous hilltop town. At the simplest level, the sub-zones to the north of the town are cooler than those to the south. Producers in the northern regions of Montosoli and Canalicchio tend to pick their grapes later than those in the south. In the 2016 vintage, for instance, lower sites in the south were picked three to four weeks earlier than those in the north. However, altitude and prevailing winds also play an important role in the microclimate of a site. The vineyards in the hottest region of Montalcino in Castelnuovo dell’Abate are also some of the closest vineyards to Mount Amiata, which – at 1,740 metres’ altitude – is large enough to create its own weather patterns. This is hugely beneficial, creating a larger diurnal shift in temperature. While each of the sub-zones (particularly Montosoli) has a distinct flavour profile, the important factors of altitude, picking dates and winemaking techniques all play a role in influencing the region’s rich and varied tapestry of wine styles. The North Montosoli Directly to the north of Montalcino sits the Montosoli hill, perhaps the most distinct terroir in the region and certainly the sub-region that most strongly champions the sub-zoning of the appellation. Montosoli is distinct not just because of the cooler climate but also because of its soil, a distinct calcareous galestro. Wines from Montosoli have a finesse to the tannins as well as heightened aromatic capacity. The galestro rock brings a sapidity and mineral salinity to the wines. Despite the notable elegance, the wines also match the power and intensity of some of the other great sites within Montalcino. Altesino was the first producer in the region to produce a separate exclusive Montosoli cuvée in 1978. Baricci (one of the founding fathers of Brunello), however, has only ever had vineyards in Montosoli and has long been aware of the qualities of the subregion, claiming that it has been legendary for wine production for hundreds of years. Key producers: Altesino, Baricci, Caparzo, Livio Sassetti, Canalicchio di Sopra, Valdicava Other wineries based in the north of Montalcino, outside Montosoli, make some of the region’s best single-vineyard Crus, including Il Marroneto’s Madonna delle Grazie and Castiglion del Bosco’s Campo del Drago. Torrenieri To the far northeast lies Torrenieri; here the compact clay soils create more tannic, burly examples of Montalcino. Key producers: Sasso di Sole, Citille di Sopra Central + The South Tavernelle Tavernelle is home to some of the most famous producers in Italy. Soldera’s Case Basse vineyard is situated here, alongside neighbouring Pieve Santa Restituta, the Brunello estate owned by the Gaja family. For Gaja, Tavernelle is in a particularly privileged position, facing south and southwest with an altitude ranging from 320 to 350 metres, characterised by an extremely windy, dry, and bright microclimate. The wind protects the vineyard from damp, alleviating disease pressure, while the altitude slows ripening, allowing the grapes to gain flavour complexity but retain freshness. Poggio Antico is also based in Tavernelle and has some of the highest vineyards in the whole of Montalcino, with an average elevation of 480 metres. At this height, the soils are rockier and more calcareous, providing good drainage for the vines while the vineyards are exposed to sea breezes coming from the Tyrrhenian Sea, extending the ripening period and creating more flavour complexity in the grapes. Key producers: Soldera, Pieve Santa Restituta, Poggio Antico Sant’Angelo in Colle To the southeast of Tavernelle, these south-facing vineyards feel the full effect of the localised weather patterns caused by Mount Amiata. Here lies an historic part of the Montalcino appellation with many of the original founders of the consorzio based here, including Lisini, Il Poggione, Talenti, Argiano and Col d’Orcia. This region is known for producing the most muscular and powerful styles of Brunello. Key producers: Lisini, Giodo, Talenti, Il Poggione, Argiano, Col d’Orcia
 Castelnuovo dell’Abate Castelnuovo dell’Abate – the warmest subzone in the appellation – expanded considerably in the 1980s and 1990s. Here the wines – such as those of Poggio di Sotto and Mastrojanni – are known for their balance between elegance and power. Alongside its two vineyards in Central Montalcino, Le Ragnaie also has a vineyard in the region. The slopes are south-facing, however their warmth is moderated by the cooling winds of Mount Amiata, which are particularly noticeable at night. This diurnal shift slows ripening, retains acidity and allows for more complex aromatic and flavour components to develop in the grapes. The mountain also acts as a protector, helpfully diverting storms from the region and protecting it from hail. The varied altitudes within the subzone can produce contrasting styles of Brunello: Poggio di Sotto, for instance, will harvest its vineyards on lower slopes four to five weeks before their higher vineyards. Key producers: Poggio di Sotto, Le Ripi, Mastrojanni, Le Ragnaie Central Montalcino + Le Croce The central vineyards, located directly to the southeast of the town of Montalcino, are home to some of the most traditional styles of Brunello, known for their ageing potential. Both Fuligni and Salvioni have southeast-facing vineyards that sit between 380 and 450 metres above sea-level on soils of chalk, schist and stony marl – and Salvioni in particular argues that this altitude is key to producing the best Brunello. Further south in the Croce subzone, Cerbaiona has become a cult name in Montalcino, offering a unique expression of the appellation largely due to its distinct patch of terroir. The vineyards of Cerbaiona are located on limestone shale and sandy soils, which – combined with a gentle touch in the winery – produces a particularly elegant style of Brunello. Of course, Le Croce is also home to Biondi-Santi – the estate that started it all. The original Il Greppo property is situated at 480 metres above sea-level and, despite the high altitude, the estate likes to pick early, opting for a distinctly fresher, structured Brunello that is austere in youth but built to age for decades. Key producers: Biondi-Santi, Cerbaiona, Fuligni, Salvioni Read more about Italy or explore all current Brunello di Montalcino listings

Arguably the ultimate expression of Sangiovese, the Brunello di Montalcino appellation produces some of Italy’s finest wines – but the region is hugely varied. Here, we examine its subzones – one of the keys to deciphering the wines – and highlight the top producers in each

Exploring Brunello di Montalcino – these special Sangiovese wines and the appellation’s varied terroir, and the varied styles it produces

Your guide to Brunello di Montalcino wines

Your guide to Brunello di Montalcino

Cerbaiona is widely recognised as one of the top estates in Montalcino, but has been a little elusive of late. Under Diego Molinari’s stewardship, the winery achieved cult status, but the property was sold in 2015, and hasn’t released any Brunello since. The new owner Matthew Fioretti has added to the radio silence, requesting critics not to score the wines, believing “a softer and more inquisitive form of journalism and criticism might be better than the score bazooka”.  Production is so small that Fioretti doesn’t need to rely on critics to promote the wines, but Cerbaiona has been noticeably absent from recent rave reports on the 2016 vintage from the likes of the Wine Advocate and Vinous. Our woman on the ground in Italy, Annalisa Florian, is one of the few people to have tasted the about-to-be-released 2016 Brunello, the first under Fioretti. Fioretti and his team have overhauled the estate. It’s a brave decision to make such a clear break from the past with a winery of such repute, and testament to their commitment to quality. Due to massive restructuring, Fioretti decided to declassify all the wine made in 2014 and 2015 to Rosso di Montalcino. As he points out, “Several aspects of this wine had formed before taking over the business.” Despite the obvious success of the 2015 vintage, Fioretti commendably didn’t want to rest on Cerbaiona’s reputation. All the vineyards are located on the Cerbaiona hill, just northeast of the town of Montalcino, and neighbouring another Brunello icon, Salvioni. The success of Sangiovese grown on this specific site long predates the Brunello appellation, with vineyards located here for hundreds of years and the wine historically produced known simply as Cerbaiona. The soil is a distinct limestone shale infused with sand and, according to Fioretti, “Almost by doing nothing, you can make an exceptional wine at Cerbaiona. Its vineyard location is that special and unique.” Fioretti, however, wasn’t happy with doing “nothing”. While praising Molinari’s legacy, he felt the estate desperately needed modernising – with serious work to be done in the vineyard and winery. He is very much inspired by what he calls a “tectonic shift” in winemaking in Italy (and elsewhere) over the last 30 years, with a move towards precision viticulture and a more hygienic approach to winemaking. Fioretti sees this as a shift from winemaking as an “art form” to winemaking as “craftmanship”.  In his mind, it was the pioneering efforts of producers like Romano dal Forno in Valpolicella and Luciano Sandrone in Barolo who have shown what can be achieved in Italy with such an approach. Just after taking over Cerbaiona, Romano dal Forno commented to Fioretti, “I’ll tell you what I told Molinari: you can’t make great wine in a barn.” Until recently, the sacristy of the small chapel was the fermentation cellar. The chapel itself was used for wine storage, while the granary and old animal stables acted as barrel cellars. “Hardly a precision and hygienic environment for winemaking,” Fioretti quips. As for the vineyards, “The rootstocks and clones of all the plantings at Cerbaiona were not selection massale nor specially selected material.  It was simply what the nurseries were selling at the time,” says Fioretti. “By 2010, the knowledge that had been gathered around Sangiovese was incomparable to what was understood in the 1970s and '80s.” Fioretti knew they needed replanting with better clones and rootstocks.  He retained and harvested the oldest vineyards for four harvests, working with top agronomists. “We made many attempts to overcome the shortcomings of these rootstocks and clones (which tended to produce enormous bunches, especially in wet years). But we all agreed: the sooner we replanted, the better off Cerbaiona would be.” As such, they’ve embarked on a six-year replanting program, making significant changes. The original three hectares (of which one hectare was dedicated to Bordeaux varieties) have been completely replanted to Sangiovese. An additional hectare of olive groves located on the steepest slope (and Fioretti believes the finest of the estate) has also been replaced with vines. Where possible, vines have been planted at a higher density and Fioretti has also converted the property to organic viticulture. Finally, with the release of the 2016, we find ourselves on the eve of the first Brunello release from Cerbaiona since the 2013 vintage. Fioretti believes 2016 to have been the “perfect” growing season. “The Sangiovese produced is captivating and sumptuous,” he tells me – the latter something he feels isn’t common for the variety. The moderate summer temperatures, the correctly timed rain and dry harvest conditions saw the Sangiovese thrive. The result, says Fioretti, is “a wine with fragrant aromas and a strong acidic shoulder – a guarantee of ageing”. It was in fact the latest harvest in the last five years at Cerbaiona. In Fioretti’s opinion, the 2016 is “not very far from” the 2010 – a vintage he feels is definitive for Montalcino – and comparable to other top modern Brunello vintages such as 2006 and 2007. There is tremendous excitement about the 2016 vintage, as well as the long-awaited return of this much-loved Montalcino estate. The 2016 Cerbaiona will no doubt be constantly compared to the wines made under Molinari, and it will be a fascinating comparison considering the effects of vine material, age of vines, viticultural techniques and winemaking practices versus overriding terroir.  What is clear is that Fioretti has no interest in resting on the laurels of this cult estate, nor simply following the footsteps of his predecessor. From what we’ve heard, it sounds like his labour-intensive approach both in the vineyards and winery is having the desired effect, and Cerbaiona’s legacy is safe. Whatever happens, Fioretti’s clear philosophy is set to mark a new and exciting era for the estate. Browse our range from Cerbaiona or read more about the 2016 vintage in Montalcino

There’s been a buzz about the cult Montalcino estate Cerbaiona since it changed hands in 2015. Ahead of the release of the 2016 Brunello – the first under Matthew Fioretti’s ownership – we caught up with the new owner to find out more about how and why he’s transforming the property

Cerbaiona is widely recognised as one of the top wine estates in Montalcino, and now Fioretti and his team have overhauled the estate. We find out more 

A new era of Cerbaiona

Cerbaiona: a new era

Salvioni

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