Fornacina

Ruggero Biliorsi is the founder of Fornacina, where the first Brunello wine produced dates back to the 1981 harvest. The winery is run by the Biliorsi family and managed by Simone Biliorsi with his brother Mauro, working with enologist Attilio Pagli and agronomist Folco Giovanni Bencini.

The winery is located on the outskirts of the town of Montalcino with a total vineyard surface of 5.00 hectares. Three hectares surround the estate at approximately 400 meters altitude on South/South-East slopes, and two hectares are located on the South slope near Castelnuovo dell’Abate. Soils range from medium texture with alkaline pH to Galestro, planted at roughly 4,500 vines per hectare trained to spurred cordon. Certified organic for wine production since 2004 by ICEA (Code B 1295), the estate ages Brunello in large oak casks. Annual production averages 20,000 to 25,000 bottles across Brunello di Montalcino, Brunello di Montalcino Riserva, and Rosso di Montalcino.