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Cerbaiona was founded by Diego Molinari in 1977, planted on 3 hectares of Sangiovese vines in soils rich in limestone, shale, and sand. Diego made traditional Brunello, influenced by his close relationship with Giulio Gambelli, the legendary agronomist of Biondi Santi. Gambelli encouraged Diego to eschew chemicals in his vineyards, and instead rely upon natural techniques in the winery, a formula that helped Diego craft some of our favorite Montalcino wines.
In 2015, after years of speculation into his health, Diego decided that it was time to step back from the estate and sell the property. Gary Rieschel and Matthew Fioretti are now leading Cerbaiona and revitalizing the property. The changes planned are not seismic or stylistic, rather they are labor intensive flourishes -- things Diego couldn’t do on his own.
The vineyards have been converted to organic viticulture and dead vines are systematically being replanted to gain an additional hectare. While Diego always relied on 500 L tonneaux to age his wines, these are being replaced with much larger, traditional Slavonian oak botti of 1000 - 2000 L.
The 2019 Cerbaiona Rosso di Montalcino is “a wine you can’t help but love” for Fioretti, the product of an outstanding vintage. The fruit was sourced from a neighboring vineyard 1 km from Cerbaiona, where higher clay soils render a more deeply fruited, endearing wine. This disarmingly complex Rosso will age quite nicely and remain in a peak drinking phase for some time after that brief additional aging.
Monday - Friday |
11:00 am - 7:00 pm |
Saturday |
12:00 pm - 7:00 pm |
Sunday |
Closed |
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