Altesino
Summary
Altesino, established in 1970 and now owned by Elisabetta Gnudi Angelini, manages 80 hectares of Sangiovese-dominated vineyards across four distinct sites in Montalcino, including their prized Montosoli vineyard with its distinctive galestro and limestone soils at 350 meters elevation. Their winemaking balances tradition with measured innovation, combining hand harvesting and extended aging protocols (36-48 months for premium wines) with selective modern techniques, while their pioneering of single-vineyard cru expressions demonstrates their commitment to authentic terroir representation.
Heritage & Leadership
Altesino was established in 1970 in the northeastern quadrant of Montalcino, Tuscany, when businessman Giulio Consonno acquired the historic Palazzo Altesi, a 14th-century Tuscan estate. Under Consonno's leadership, Altesino quickly established itself as a forward-thinking producer, becoming one of the first Montalcino estates to introduce the concept of "cru" wines with the release of their single-vineyard Montosoli Brunello in 1975. The estate changed hands in 2002 when Elisabetta Gnudi Angelini, owner of neighboring Caparzo, purchased Altesino, bringing both properties under unified family ownership. Gnudi Angelini maintains active oversight of the estate, while winemaking operations are directed by Alessandro Ciacci. Throughout its five-decade history, Altesino has maintained its position as an innovator in the region, being among the first Montalcino producers to experiment with French barriques alongside traditional Slavonian oak casks, and one of the founding members of the Consorzio del Brunello di Montalcino.
Vineyards & Wines
Altesino manages 80 hectares of vineyards spread across four distinct sites within the Montalcino denomination. The estate's flagship vineyard is Montosoli, a 5-hectare plot located north of Montalcino at 350 meters above sea level, characterized by galestro and limestone soils that produce the estate's single-vineyard Brunello di Montalcino Montosoli. Additional vineyard sites include Macina and Pianezzine near the main estate, and parcels in Castelnuovo dell'Abate to the southeast. These vineyards range in elevation from 200 to 400 meters, with varying exposures that provide microclimatic diversity. Sangiovese comprises 80% of Altesino's plantings, with the remainder dedicated to Cabernet Sauvignon, Merlot, and Trebbiano. The estate produces a comprehensive range of wines including Rosso di Montalcino, Brunello di Montalcino, Brunello di Montalcino Riserva, and the Montosoli single-vineyard Brunello. Their portfolio also includes the Super Tuscan blend Alte d'Altesi (Sangiovese, Cabernet Sauvignon, Merlot) and Palazzo Altesi IGT Toscana (100% Cabernet Sauvignon).
Philosophy & Practice
Altesino's winemaking philosophy balances traditional Montalcino methods with selective modern techniques. Harvesting is conducted entirely by hand, with multiple passes through the vineyards to ensure optimal ripeness. In the cellar, fermentation occurs in temperature-controlled stainless steel tanks, with maceration periods varying from 12-15 days for Rosso di Montalcino to 15-18 days for Brunello. For aging, Altesino employs a combination of large Slavonian oak casks (20-30 hectoliters) and smaller French oak barriques, with specific protocols for each wine: Rosso di Montalcino ages for 8 months, standard Brunello for 36 months (24 in wood, 12 in bottle), and Brunello Riserva for 48 months (36 in wood, 12 in bottle). The Montosoli single-vineyard Brunello receives 36 months of aging, with a higher proportion in French oak to highlight the vineyard's distinctive character. Throughout the production process, Altesino maintains a non-interventionist approach, using minimal sulfur and avoiding fining or filtration for their premium wines. The estate practices sustainable viticulture, focusing on reduced chemical inputs and water conservation, though they do not hold formal organic or biodynamic certification.