Salvioni

Azienda Agricola La Cerbaiola di Salvioni is one of the most renowned wineries of Brunello di Montalcino. The estate is tiny, producing just two wines, and they are virtually impossible to find on sale immediately after release, yet they regularly feature alongside Biondi-Santi, Soldera and Cerbaiona at the top of any serious Brunello list.

History

The story began with Umberto Salvioni, an agronomist who made wine for friends and family purely out of passion. His son Giulio, together with his wife Mirella, turned this hobby into a commercial venture. In 1984, they shared a small sample of their homemade wine with fellow winemakers, who supported their idea of bottling it. The first official vintage of La Cerbaiola Brunello di Montalcino followed in 1985, and since then the estate’s reputation has grown rapidly.

Today, the business remains entirely in the family’s hands. David Salvioli, who trained in agronomy, manages the vineyards and winemaking, whilst his sister Alessia handles sales and administrative matters.

Vineyards

La Cerbaiola is a 20-hectare estate surrounded by Mediterranean woodland, situated at an altitude of 420 metres above sea level, approximately four kilometres south-east of the town of Montalcino. The estate offers views of the Val d’Orcia valley, as well as Pienza, San Quirico and Ripa d’Orcia. Of the 20 hectares, only 4 are planted with vines, divided into three small plots, each with slightly different soils and microclimates. The rest consists of woodland and meadows, which helps to preserve biodiversity around the vineyards.

Terroir

The vineyards face south-east and benefit from clean mountain air and a gentle breeze, which keeps the vines healthy. The three plots are situated on different soils, ranging from chalky shale to stony marl interspersed with gravelly shale. The altitude and orientation ensure cool nights and good air circulation, which helps the Sangiovese grape retain its acidity and aromatic profile.

It is precisely this combination of slightly varying soils and relatively high altitude that gives Salvioni wines a balance between ripeness and freshness.

Grapes

Only Sangiovese Grosso is planted, a traditional Montalcino clone used for both Brunello and Rosso di Montalcino.

Winemaking

Work in the vineyards is carried out by hand: vigorous pruning is performed to maintain low yields (around 25–35 quintals per hectare) and careful selection takes place during the harvest. Fermentation and maceration take place in 40-hectolitre stainless steel tanks at a modern winery located next to the vineyards. 

Ageing takes place exclusively in large Slavonian oak barrels with a capacity of 18 to 22 hectolitres and a medium toasting level, which is the traditional choice for Brunello. The barrels are stored in two cellars: one is located on the estate grounds, and the other is in the historic centre of Montalcino, beneath the family home. The Brunello is aged in barrels for an extended period of at least 36 months.

Production volumes are deliberately small: around 10,000 bottles a year when only Brunello is produced, and up to 15,000 in years when Rosso di Montalcino is also bottled.

Wines

The range consists of just two labels.

Brunello di Montalcino La Cerbaiola is the flagship wine, produced every year when quality permits; it is aged for at least 36 months in Slavonian oak barrels and for a further period in the bottle before release. The style is classic: the colour ranges from ruby to garnet, with notes of cherry and dark fruit, firm yet refined tannins, lively acidity and the potential to age for decades.

Rosso di Montalcino La Cerbaiola is produced either in years of abundant harvest or in vintages when the grapes are not considered good enough for Brunello, so the entire harvest goes towards making Rosso.

Production volumes are always small, which is one of the reasons why both wines are in such high demand.