Salvioni
Summary
Salvioni is a small family estate in northern Montalcino producing 6,000 bottles annually of Brunello di Montalcino DOCG from their 4-hectare vineyard site, situated at 420-450 meters with optimal southwestern exposure. Their traditional winemaking approach includes hand harvesting, native yeast fermentation, and extended 48-month aging in Slavonian oak casks, reflecting their commitment to artisanal production methods.
Heritage & Leadership
Salvioni's history in Montalcino began in 1984 when Giulio Salvioni established the winery at the La Cerbaiola estate. The property, while modest in size, holds a significant position in the northern section of Montalcino. Today, the winery operates under the direction of Giulio's children, Alessia and David Salvioni, who maintain their father's commitment to small-scale, traditional wine production.
Vineyards & Wines
The Salvioni estate encompasses 4 hectares of vineyards situated at La Cerbaiola in northern Montalcino. The vines grow at elevations between 420 and 450 meters above sea level, with a southwestern exposure that maximizes sun exposure. The vineyards are planted exclusively to Sangiovese, the sole grape variety used in their Brunello di Montalcino DOCG production. Annual production remains intentionally limited at approximately 6,000 bottles.
Philosophy & Practice
Salvioni's winemaking approach adheres strictly to traditional methods. The harvest is conducted entirely by hand, followed by fermentation using only native yeasts. The wines age for at least 24 months in large Slavonian oak casks, with a total aging period of 48 months, following historic Brunello di Montalcino practices. The winery maintains a deliberately small production scale, allowing for meticulous attention to each stage of the winemaking process. This methodology reflects their focus on traditional, minimal-intervention wine production.