| Region of production: | Brunello di Montalcino |
| Winery Location: | Montalcino |
| Year Established: | 1985 |
Vineyard Holdings
20 ha
4 ha planted to vines, spread throughout three parcels southeast of Montalcino; soils are chalky schist and stony marl
Top Wines Produced
- Brunello di Montalcino
- Rosso di Montalcino
Inaugural Vintage
- Brunello di Montalcino in 1985
Average Total Production
- 15,000 bottles
Summary
Umberto Salvioni first made small amounts of wine for friends and family from this property, but his son Giulio can be credited with the estate’s expansion into commercial winemaking, bottling the first La Cerbaiola wine in 1985. Giulio’s children have since joined the efforts, with son David working in vineyard management and winemaking, while daughter Alessia works in marketing and sales. The estate does not produce a Riserva bottling, opting to produce only Brunello normale. Rosso di Montalcino is made in either abundant vintages or in those Giulio deems less than excellent, when he opts to declassify the entire crop.
Style & Vinification Techniques
Grapes are hand-harvested. Fermentation takes place with indigenous yeasts in stainless steel (no temperature control) for 28-30 days with occasional pump-overs or racking if needed to bring temperature down. The Brunello ages in medium-toasted 18- to 22-hl Slavonian oak barrels for at least three years, depending on vintage (Rosso wines are aged for 12 months in barrel).
Producer Website: La Cerbaiola (Salvioni)