Salvioni

They don't come too much more cult than the Brunello of Salvioni. Situated at La Cerbaiola sub-zone of Montalcino, the entire estate is 20 hectares but only 4 hectares is given over to grape growing. This small part is then split again into three single vineyards which have slightly different soils and aspects. Production is kept small to maintain the Salvioni stamp of intensity and layered complexity. The wines are made traditionally with alcoholic and malolactic fermentation taking place in stainless steel before being shifted to 20 hectolitre for ageing in the cramped cellars underneath the original family home in the center of the town - very cool place to taste wine I have to say.