The Salvioni family has been growing Sangiovese grapes for generations, starting in the early 1900s. Thanks to the last descendent, Mr. Giulio Salvioni, this winery also vinifies and bottles Brunello di Montalcino. The first production dates back to 1985.
The vineyard, situated in the Commune of Montalcino at about 400 meters above sea level spans only 3 hectares. The soil is a mix of schist and clay marl. The plants are grown traditionally with the Cordone Speronato (Trellising) method and produce 42 quintals per hectares of grapes annually. Giulio Salvioni has managed to craft a true Brunello di Montalcino that is well integrated and balanced. Individualism and personal care have made this wine a bit of a cult player for the finest grained Brunello made.
Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than that of its neighbor, Chianti. The Sangiovese grape is king here, as it is in Chianti, but Montalcino has its own clone called Brunello.
The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village and fan out at various elevations, creating the potential for Brunello wines expressing different styles. From the valleys, where deeper deposits of clay are found, come wines typically bolder, more concentrated and rich in opulent black fruit. The hillside vineyards produce wines more concentrated in red fruits and floral aromas; these sites reach up to over 1,600 feet and have shallow soils of rocks and shale.
Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.