I adore comparing wine with a beautiful woman: a glass of Brunello seduces you, attracts you and kidnaps your soul while you are drinking it.
La Fornace is a family company of 7 hectares: 2 are allocated for olive groves and 5 are for viticulture of Sangiovese grapes used to produce Brunello di Montalcino; the vines are old approximately from 6 to 38 years and they are positioned on the north-eastern side slope of Montalcino at an altitude of 400 meters. The soil is a mixture of sand and clay. The farmstead is an ancient brick furnace built in 1490.
Back in 1964 Giuseppe Giannetti, a lifetime church tenant farmer, bought La Fornace. In the beginning there were only 2 hectares with a small vineyard of a half of hectare. Grandpa Giuseppe’s ancestors were farmers and produced wine and olive oil but only to sell to bigger cellars without bottling.
In 1975 his son Franco and the wife Germana had the opportunity to buy further ground next to La Fornace. They bedded out other vines and in the two-year period 1987-88, after a decade, they started bottling Rosso di Montalcino and Brunello di Montalcino They first started with one thousand bottles each and today thanks to Fabio’s efforts and sacrifices the production arrives to eighteen thousand bottles in the best vintage years. Productive capacity can arrive at thirty thousand. No matter what La Fornace always gives that wise touch of high quality without any compromise.
La Fornace follows the rules of nature to produce the wines, respecting the environment and without chemicals.
Correct pruning is the first step to get the best grapes. Then after the opening of the buds the selection of the best shoots can start. This selection leaves the mark of the winemaker to the wine. A good efflorescence and the right microclimate conditions are fundamental for a good maturation of the grapes.
At the end of July there is a turning point: the green harvest, the moment that grapes start becoming big and full of juice, is the moment for another selection. Some are cut off, some stay on the vine and this is done so that only the best grapes continue on the road to the perfect Brunello.
The younger vines give Rosso di Montalcino, the older one are destined for Brunello. Brunello di Montalcino Riserva is made selecting the smallest bunch of grapes in the best spots of the vineyards. Wise hands select every single grape. Cryomaceration, fermentation,and the action of exclusively indigenous yeasts make unique our Brunello Riserva.