Toscana

It is in this perfect grape-growing context that Cantina di Montalcino, the only working cooperative in the area, operates. Founded in 1975, the winery was then acquired by Cantine Leonardo da Vinci in 1990. There are ninety associate growers whose combined lands cover 108 hectares of land. The winery is located in the Val di Cave, one of the most beautiful and fascinating localities around Montalcino where many of the associate vineyards lie. Throughout each year, expert enologists, agronomists and other wine technicians collaborate with associate growers to produce grapes of the highest quality possible. The common objective of these professionals is to bring grapes to the winery that are in the best condition, perfectly matured and rich in those substances that allow for optimal vinification.

Ours is a modern approach to the cooperative winery, similar to that of many New World wineries recently affirmed on the international market. We stimulate our associates to produce the best grapes possible by offering greater economic compensation the higher the quality of grape conferred.

The territory of Montalbano is subdivided into four different versants, each with distinct climatic situations which characterize the wines. The terrain is hilly, reaching a maximum altitude of 661 meters (2169 ft.) at the locality of Poggio Civitella. The geological composition of these hills is extremely diversified, with an optimum selection of mineral salts in the land. Depending on altitude, one finds a prevalence of marl and limestone with a variegated series of fine sands. There is a predominance of limestone and marl in the highest elevations and of clay and sand.

The grape produced in the area is "Sangiovese grosso" (still locally called "Brunello"), a varietal that has proven to fit perfectly into the territory's optimal climate which is moderate year round, without excessive temperatures in summer, owing to heat being diffused by the woodlands covering a good portion of the land, or in winter, owing to Monte Amiata's natural protection which limits heavy rainfall to fall months. The constant ventilation in the area drastically reduces stagnant, humid air, decreasing the risk of grape rot. These favorable conditions permit an equilibrium in the Sangiovese vines that promotes the best concentration of extracts and aromas.