The history of the Salvioni family in Montalcino spans three generations. It all starts thanks to grandfather Umberto Salvioni, a doctor in agriculture, who delighted in making wine for his own personal consumption and for dinners with friends. Giulio, the son, instead thought of his own company as a reality capable of creating high quality wines. The first Brunello from Cerbaiola dates back to 1985, followed by three other very positive vintages that have allowed the Salvionis to conquer international panoramas and markets, conquering the critics. Today Giulio’s son David, also a graduate in Agriculture, leads the agricultural and wine-growing aspect of the company and the other daughter Alessia takes care of the commercial aspect together with her father. The 20 hectares of land of the La Cerbaiola company of the Salvioni family are located in the south-eastern area of Montalcino, one of the most suitable for very complex and well-structured products, at an average altitude of 420 m a.s.l.; of these only 4 are under vines, for a total production of 10,000 bottles in the years in which only Brunello is produced, 15,000 when the Rosso is also produced.
Sangiovese Grosso 100%
The vineyard is divided into three plots of different planting ages and with excellent exposure to the winds from the sea. This allows you to create a perfect balance between softer and harder components; in addition to this, the attention to the vines in the various stages of pruning means that there is an almost obsessive attention to the quality of the bunches. The harvest begins at the end of September/beginning of October. The fermentation of the grapes takes place thanks to indigenous yeasts in large stainless steel vats and lasts about 28/30 days with contact with the skins. After the malolactic fermentation has taken place in steel, the wine is decanted into large medium-toasted Slavonian oak barrels, where it ages for 36 months and is then bottled and rested until it reaches the 5 years required to be placed on the market.
Intense garnet red color with ruby reflections. On the nose rich and broad, very complex; notes of very ripe red fruit such as cherry, raspberry and mulberry jam, dried violets and dried flowers, with notes of minerality, balsamic notes and spices such as tobacco, black pepper, cloves and cinnamon. In the mouth of great structure, soft, intense and counterbalanced by sapidity, freshness and important but well-integrated and velvety tannins. Very long and persistent finish, which recalls the notes of spice.
Salvioni’s Brunello di Montalcino is one of the most interesting Brunellos in the entire appellation and area. Produced only in very limited quantities, the particular conformation of the land, the specific microclimate and the obsessive attention to the quality of the producers mean that this product is able to excite even the most demanding palates. So is it important what we pair with such a wine? Meditation wine par excellence, especially if left to age in the cellar for a few years. However, it lends itself to pairing with very rich and important dishes, or to be uncorked for special occasions.