Salvioni

Salvioni was created by Giulio Salvioni and his wife Mirella to produce a limited quantity of wine. Giulio’s father Umberto Salvioni, a doctor in agriculture, made wine for friends. The first vintage of Brunello della Cerbaiola was produced in 1985. David Salvioni, an agricultural graduate, took charge of viticultural and winemaking management.

The La Cerbaiola estate covers 20 hectares and is located 4 km from Montalcino, overlooking the Val d'Orcia at an altitude of 420 meters. The estate has three vineyard parcels totaling 4 hectares. Vineyard work is done traditionally with short pruning for low yields and strictly manual selective harvesting. Fermentation and devatting take place in 40-hectoliter steel tanks at the Cerbaiola cellar near the vineyards. Aging takes place in 20-hectoliter Slavonian oak casks in a cellar located in the historic center of Montalcino. Its wines include Brunello and Rosso di Montalcino, with annual production ranging between 10,000 bottles in vintages when only Brunello is made and 15,000 bottles when Rosso di Montalcino is also produced.