Among the soaring cypresses flanking the cru vineyard Colombaiolo, we feel a reverence for the place and the time that it demands from the winemaker.

With some of the highest altitudes in Montalcino, the Sangiovese Grosso vines must receive the time they need to fully ripen while maintaining the characteristic high acidity of a top Brunello di Montalcino.

The terrain is a mosaic of galestro, sandstone, marl, and tuff of volcanic origin. The vineyards benefit from the Mediterranean breezes, and stay well-ventilated and dry with optimal diurnal ranges; all ideal for keeping the grapes healthy. The meager soil makes for grapes that develop evident structure and acidity, especially in the oldest cru vineyards.

In enologist Emiliano Falsini, we've found a talent who profoundly understands and shares our vision.


Each parcel of vineyard is hand-harvested separately, and further selection takes place before pressing. The fermentation with indigenous yeast takes place in stainless steel and wooden truncated cone vats.

Extended skin contact at controlled temperatures privileges a slow extraction. Aging takes place in large Slavonian oak barrels, a stylistic choice which perhaps deviates from some famous wineries, but ties into our philosophy of restrained use of wood.

Our accent remains on the expressiveness of the grapes, and elegant balance in our wines.

Enologist Emiliano Falsini in collaboration with Giancarlo Tommasi set the direction of the production, and manage the delicate and deciding moment of the final blending before further fining in the bottle.