Salicutti
Summary
Salicutti is a small-scale Brunello producer in southeastern Montalcino with 4.5 hectares of high-altitude vineyards (450-500m) on galestro and clay soils, crafting exclusively Sangiovese wines with annual production limited to 15,000 bottles. Their pioneering organic approach (certified since 1996) extends from vineyard to cellar, where indigenous yeasts and extended aging in large Slavonian oak casks preserve the authentic expression of their site-specific Sangiovese.
Heritage & Leadership
Salicutti was established in 1990 when Francesco Leanza purchased an abandoned property in the southeastern zone of Montalcino, Tuscany. The estate, comprising approximately 11 hectares of land, became one of the pioneering certified organic producers in the Brunello di Montalcino denomination, achieving this status in 1996. After guiding the estate for over two decades, Leanza sold Salicutti in 2016 to Felix and Sabine Eichbauer, who have maintained the founding principles while carefully developing the property further. Under the Eichbauers' stewardship, the estate has preserved its commitment to organic viticulture and traditional winemaking methods that defined Salicutti's reputation in Montalcino.
Vineyards & Wines
Salicutti's vineyards cover 4.5 hectares of the estate's total 11 hectares, situated in the southeastern sector of Montalcino at elevations between 450 and 500 meters above sea level. The vineyards are divided into four distinct parcels: Piaggione, Teatro, Sorgente, and Vie Nuove, each with specific soil compositions dominated by galestro (schistous clay) and clay. These vineyards are planted exclusively with Sangiovese, the traditional grape of the region, and are cultivated according to certified organic protocols. The estate produces approximately 15,000 bottles annually, focusing on Brunello di Montalcino and Rosso di Montalcino wines. The high-altitude position and southeastern exposure provide optimal conditions for slow, balanced ripening of the Sangiovese grapes, contributing to the distinctive character of Salicutti's wines.
Philosophy & Practice
Salicutti operates with a philosophy centered on organic farming and minimal intervention in both vineyard and cellar. As one of the first certified organic estates in Montalcino (since 1996), the property prohibits the use of chemical fertilizers, herbicides, and pesticides, instead relying on natural composts and cover crops to maintain soil health. In the cellar, fermentation occurs with indigenous yeasts in traditional concrete vats, followed by aging in large Slavonian oak casks rather than small barriques, allowing for slower oxidation and preservation of fruit characteristics. The estate adheres to extended aging protocols, often exceeding the minimum requirements for Brunello di Montalcino. This combination of organic viticulture, traditional winemaking techniques, and patient maturation reflects Salicutti's commitment to expressing the authentic character of its specific terroir within the Montalcino region.