Fornacina

A record from 1922 proves that Roger Biliorsi informed a supervisory authority about the sale of a small amount of wine. This proves that viticulture in the Biliorsi family has deep roots in the past. After simple table wines had initially been produced in the small Fornacina winery outside Montalcino, Ruggero Biliorsi began to professionalise the production in the early 1980s and henceforth to press quality wines. The first few hundred bottles of Brunello date back exactly to 1981. Six years later, Ruggero's sons Simon and Mauro took over the business on an equal footing. The two winemakers are supported in their work by the oenologist Attilio Pagli and the agronomist Folco Giovanni Bencini. Both strictly watch over the fact that traditional rules are strictly observed for the Brunello.

The Azienda Agricola Fornacina has a total vineyard area of only five hectares. Three hectares extend at an altitude of about 400 metres facing south and southeast in the immediate vicinity of the estate, while the remaining plots are located on the south side in Castelnuovo dell'Abate. The planting density is usually 4,500 vines per hectare. Since 2004, the grapes have been grown organically.

In addition to a Brunello - in excellent years it can also be a Brunello Riserva - Rosso and Grappe are also produced on the small estate. In the meantime, the Brunello estate has long been a household name for Brunello lovers from all over the world. The wines are considered to be extremely authentic, cleanly vinified and still affordable for normal earners.

The completely renovated modern wine cellar has two levels, one of which is seven metres below ground level. The winemaking, ageing and bottling areas are separated from spaces used for working meetings, wine tastings and direct sales. To bring the Brunello to maturity, large barrels made of Slovenian oak with a volume of 20 to 35 hectolitres are used. SUPERIORE.DE