Fornacella

Fornacella, family-owned since the Ciacci era, operates three vineyards across Montalcino's southeast hillsides, from 300 to 400 metres elevation. Hand-harvested Sangiovese undergoes 25 days of traditional fermentation in wooden and steel vats, then 36 months in Slavonian oak barrels before six months' bottle aging. This two-terrain approach—fruit-forward wines from the estate vineyard near the cellar, structured depth from higher-altitude plots near Sant'Antimo abbey—defines their Brunello di Montalcino DOCG production.

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