| Region of production: | Brunello di Montalcino |
| Winery Location: | Montalcino |
| Year Established: | 1971 |
Vineyard Holdings
63 ha
- Cerretalto: galestro soil with alluvial stone and degraded rock; eastern exposure
- Le Cetine: 25 ha on galestro soil with clay and tuffa; southeast and southwest exposure
- Pietradonice: galestro soil; southeast exposure
- Podernuovo: galestro soil; eastern exposure
- Spereta: clay and tuffa soil; eastern exposure
- Fiesole: galestro soil; eastern exposure
- Poderuccio: galestro soil; eastern exposure
Top Wines Produced
- Brunello di Montalcino Selezione: aged for 42 months in barrel and six in bottle
- Cerretalto Brunello di Montalcino: from the eponymous single vineyard; aged for 36 months in barrel and six in bottle
- Tenuta Nuova Brunello di Montalcino: aged for 36 months in barrel and six in bottle
- Brunello do Montalcino: aged for 45 months in barrel and four in bottle
- Rosso di Montalcino: aged for 15 months in barrel
- Pietradonice: Cabernet Sauvignon, aged for 19 months in barrel and six in bottle
Inaugural Vintages
- Brunello di Montalcino in 1978
- Brunello di Montalcino Tenuta Nuova in 1993
- Pietradonice in 2000
Average Total Production
- N/A
Summary
Giovanni Neri founded Casanova di Neri in 1971. In 1991 the estate was passed down to Giovanni’s son, Giacomo, who acts as director and winemaker today.
Style & Vinification Techniques
Grapes are sorted and fully de-stemmed, then sorted again before the best berries are gravity-fed into fermentation tanks. Fermentation takes place with indigenous yeasts in temperature-controlled, conical, stainless steel tanks; the wines are then gravity-fed into barrels for aging as outlined above.
Producer Website: Casanova di Neri