Canalicchio di Sopra

On the north-eastern slopes of Montalcino hill, in the heart of the Val d’Orcia tourist route in Tuscany, the Canalicchio di Sopra winery has been producing Brunello wine since 1966. This family-run estate, now in its third generation, is one of the founding members of the Brunello di Montalcino Wine Consortium.

History

Primo Pacenti founded the estate in 1962, driven by the conviction that the land around Montalcino was capable of producing high-quality wines with a long ageing potential. The first bottle of Brunello di Montalcino from Canalicchio di Sopra was produced in 1966. A year later, in 1967, the estate became one of the twelve founding members of the Brunello di Montalcino Wine Consortium.

Primo’s son-in-law, Pier Luigi Ripaccioli, joined him in 1987, taking charge of the meticulous work in the vineyards and cellars, which further enhanced the quality.

In 2001, the third generation arrived: Primo’s grandchildren, Simonetta, Marco and Francesco, joined the management, introducing new technologies whilst preserving the estate’s traditional approach. Francesco is now in charge of winemaking and represents the estate internationally.

Vineyards and terroir

The estate covers a total of around 60 hectares, of which 20 hectares are vineyards and 2 are olive groves. All vineyards are cultivated according to the principles of organic farming. The vineyards are divided between two key plots on the north-eastern side of Montalcino.

The altitude above sea level in both plots ranges from 140 to over 400 metres. The north-eastern exposure provides cooler conditions and slower ripening compared to the warmer southern side of Montalcino, resulting in wines with natural freshness and pronounced balsamic notes.

Grape varieties and winemaking

100% Sangiovese is the only grape variety permitted for the production of Brunello di Montalcino. Harvesting is carried out by hand, with the grapes picked one by one. Fermentation takes place in temperature-controlled stainless steel vats, with gentle daily pumping over and delestage to extract aroma from the skins without excessive extraction. For the Riserva, ageing takes place in Slavonian oak barrels for 36 months.