SALVIONI

What makes Brunello di Montalcino fascinating, both in Italy and abroad, is among other things the presence of some historical wineries, of which generally little is known but well known to wine lovers, and which have worked far from the spotlight, fleeing from the media popularity that the wines produced even though they could guarantee him. The Salvioni - La Cerbaiola winery represents one of these cases: born, as often happens, almost by chance, today it represents a model for technical management and quality. It was 1984 when Giulio Salvioni and his wife Mirella decided to let other friends try a sample of their wine, still produced by hand, coming from the hectare and a half of which they had. The following year the production began: the success of that first champion was repeated again and again, until today. Today the hectares have become four, for three different plots, each with its own characteristics, and small but important differences in soil and microclimate. Small details, perhaps, but great wines destined to defy time. In the vineyard every operation is carried out in a traditional way, adopting careful and careful agronomic measures, in the sign of what is the maximum balance of environment, nature, ecosystem and biodiversity. The pruning is short, to obtain low yields ranging from 25 to 35 quintals per hectare, while during the harvest, which is strictly carried out by hand, a scrupulous selection of grapes is practiced. In the cellar, alcoholic fermentation is carried out in steel tanks of forty hectoliters, located in modern rooms adjacent to the vineyards, while after racking, aging is carried out in Slavonia oak barrels of twenty hectoliters, housed in the historic winery in the center of Montalcino. In addition to Brunello di Montalcino, obviously the company’s flagship product, the other label produced is that of Rosso di Montalcino: in any case fabulous bottles, which for years have held high the honor of all the Montalcino lands and not only.