Farm

In the 60s the farm, then Aziende Agricole Riunite, included Il Cerro, La Rocca and La Valle and counted a surface area of about 60 hectares of vineyards. As a result of the methanol scandal, the vineyards were completely cleared, and the company was sold. At the beginning of the 90s my family took over the property and purchased the portion called La Valle, today Montalbino. The love for this place has been the driving force behind our decision to fully dedicate ourselves to the agricultural activity and hospitality with the Agriturismo Montalbino and the farm restaurant La Lombricaia di Montalbino. In addition to the 6.5 hectares of vineyards, there are more than 2000 olive trees, woods, arable and woodland.

The vineyards, mainly Guyot trained, are situated at an average elevation of 250 meters above sea level facing north-west and south-east. The unique soil composition combined with good exposures, significant day and night temperature fluctuations, favor ideal vine growth and allow the grapes to reach optimum maturation. The soils are of Pliocene origin and formed around 3-3,5 million years ago, by the sedimentation of debris on the sea floors and are therefore rich in fossils. They have a desirable mix of sand, clay, loam, which provides good water retention – crucial to ensure a sufficient water supply during summer – and, at the same time, proper drainage which, on the other hand, prevents waterlogging. All this results in wines with excellent finesse, minerality and elegance: the wines of Montalbino.

In 2017, we planted a vineyard with mixed grapes as it was done in the past. Our vigna “il Cerro” is unique, with 70% Sangiovese, 20% Canaiolo, 5% Trebbiano Toscano and 5% Malvasia Bianca del Chianti and with acacia wood stakes from our woods. Visitors enjoy identifying the different varieties by looking at the leaves and bunches. As harvest approaches, we carefully monitor sugar and acidity levels of each variety to determine the optimal date to pick everything at the same time.

The historic winery has been completely renovated with a precise goal in mind: providing optimal conditions to preserve the quality potential of the grapes throughout the vinification process. Each variety is vinified individually in temperature controlled stainless steel tanks; the old concrete tanks dating back to the 1960s have been restored and are now used for fermentation or ageing. Three tanks, instead, have been turned into a tasting area, while an old 2000 hl tank, completely underground, now contains the oak barrels. This is our winery: a place where functionality, architecture and history come together.