Valdicava
Summary
Valdicava is a family-owned estate operating 27 hectares of exclusively Sangiovese vineyards in the cooler northern sector of Montalcino, where their elevated Montosoli plots benefit from a complex mix of clay, limestone, and galestro soils. Their meticulous approach combines rigorous yield control with extended aging in large Slavonian oak casks, producing benchmark Brunello expressions that have defined the region's northern terroir across three generations of family stewardship.
Heritage & Leadership
Valdicava was established in 1953 when Bramante Abbruzzese acquired the property in the Montosoli area of Montalcino, Tuscany. The estate takes its name from the Val di Cava (Valley of the Quarry) where it is situated in the cooler northern sector of the Montalcino appellation. The modern chapter of Valdicava began in the 1980s when Vincenzo Abbruzzese, Bramante's grandson, assumed control of the estate and focused on producing wines exclusively from the family's vineyards. Under Vincenzo's direction, Valdicava became a member of the Consorzio del Brunello di Montalcino, the regulatory body that oversees production standards for the region's wines. The family's multi-generational commitment to this specific terroir has established Valdicava as a standard-bearer for traditionally styled Brunello di Montalcino.
Vineyards & Wines
Valdicava encompasses 27 hectares in total, with 10 hectares dedicated to vineyards planted exclusively to Sangiovese, locally known as Brunello. The vineyards sit at approximately 350 meters above sea level in the Montosoli subzone, benefiting from a cooler microclimate that contributes to the wines' structure and aging potential. The soil composition features a distinctive mix of clay, limestone, and galestro (a friable schist), providing good drainage while retaining sufficient moisture during dry periods. The estate produces two principal wines: Brunello di Montalcino and Brunello di Montalcino Riserva Madonna del Piano, both made from 100% Sangiovese as mandated by DOCG regulations. The Madonna del Piano vineyard, from which the Riserva derives, contains some of the estate's oldest vines and represents Valdicava's most structured expression of Brunello.
Philosophy & Practice
Valdicava adheres to traditional winemaking principles while implementing precise vineyard management techniques. The estate practices low-yield viticulture through strict green harvesting to ensure concentration and optimal ripeness in the remaining fruit. In the cellar, fermentation occurs in temperature-controlled stainless steel tanks, followed by extended aging in large Slavonian oak casks—a deliberate choice that allows for slow oxidation while minimizing overt wood influence on the wine. Valdicava consistently ages their wines beyond the minimum DOCG requirements, with the standard Brunello typically spending 36 months in oak and the Riserva Madonna del Piano aging for 48 months or longer. The estate avoids chemical fertilizers in the vineyards, focusing instead on building natural soil health. This combination of traditional winemaking methods and meticulous attention to vineyard health reflects Valdicava's commitment to expressing the distinctive character of their northern Montalcino terroir.