| Region of production: | Brunello di Montalcino |
| Winery Location: | Casale del Bosco |
| Year Established: | 1950 |
Vineyard Holdings
80 ha (across 36 plots on three different estates)
- Casale del Bosco estate: 40 ha northwest of Montalcino at 800-1,200 feet, purchased in 1950; vineyard plots include Oria, Sassi, Sant’Adele, San Michele; soil is clay schist and jasper (granular quartz)
- Manachiara estate: 38 ha southwest of Montalcino at 900-1,300 feet, purchased in 1962; vineyard plots include Pinzale, Stercolati, Colombaiolo and Manachiara; soil is sand and clay
- Bibbiano estate: purchased in 1970
Top Wines Produced
- Brunello di Montalcino Manachiara: from 50-year-old vines in the Manachiara vineyard (known for its high calcium content)
- Brunello di Montalcino: from the best 70% of all hand-harvested grapes
- Rosso di Montalcino
- Merlot Sant’Antimo: from 6 ha in the Colombaiolo vineyard
- Tùran Rosso Sant’Antimo: blend of Petit Verdot, Sangiovese, Syrah and Colorino sourced from multiple vineyards
Inaugural Vintages
- Brunello di Montalcino in 1958
- Brunello di Montalcino Manachiara in 1995
Average Total Production
- 150,000 bottles
Summary
Founder Silvio Nardi was originally from Umbria; he was the first “outsider” to invest in Brunello when he bought the Casale del Bosco estate in Montalcino in 1950, and in 1967, he helped found the Consorzio del Vino Brunello di Montalcino. Today, Silvio’s youngest daughter, Emilia Nardi, runs the estate and focuses on vineyard development and clonal research while Mauro Monicchi makes the wine along with winemaking consultant Eric Boissenot. The Nardi family is known for their focus on clonal selections, having cultivated five specific clones of Sangiovese, named Tenute Silvio Nardi 1, 2, 3, 4 and 5, which they intend to sell to other local producers.
Style & Vinification Techniques
Nardi focuses on low yields in the vineyards and hand-harvesting with multiple tries if necessary to achieve optimum ripeness. Grapes are fully de-stemmed before a temperature-controlled maceration and fermentation. Both Brunello bottlings are aged first in French oak barriques followed by large Slavoniancasks and further aging in bottle; the Rosso di Montalcino is fermented in steel, then aged in new and used barrels.
Producer Website: Silvio Nardi