COLOUR
Red
TYPE
Still
VINTAGE
2012
GRAPE
Sangiovese
PRODUCER
Cerbaiona
REGION
Toscana
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Pronounced
Tannins
Medium - High
AROMAS & FLAVOURS
ABOUT THIS WINE
Cerbaiona is a legendary estate situated on a steep, high-altitude ridge on the eastern slope of Montalcino. Founded in 1977 by Diego Molinari, a retired Alitalia pilot, the estate gained a cult following for producing some of the most perfumed, elegant, and structurally complex wines in the region. The 2012 vintage represents a historic transition for the estate. While the grapes were grown, harvested, and vinified under Molinari's traditional guidance, the estate was sold in late 2015 to a group led by Matthew Fioretti. Consequently, the final aging, blending, and bottling were completed under the new regime, bridging Molinari's old-school rustic brilliance with Fioretti's pristine, meticulous standards. This high-altitude site, rich in Galestro soils, naturally yields wines of incredible tension and longevity.
ALCOHOL
14.5%
AVG. PRICE
€195
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
Founded by Diego Molinari, a retired Alitalia pilot who established the estate in 1977.
Fact 02
The 2012 vintage represents a historic transition, vinified by founder Molinari but bottled by new owner Matthew Fioretti.
Fact 03
Aged in traditional Slavonian oak casks crafted by the famous Austrian coopers Klaus and Jacob Pauscha.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for the 2012 vintage followed traditional, low-intervention methods. Grapes were hand-harvested from vines planted in 1978 and 1986. Spontaneous fermentation was carried out in traditional cement tanks using only indigenous yeasts. Maceration was gentle, utilizing manual punch-downs to manage extraction and avoid bitter seed tannins. Following malolactic fermentation, the wine was aged for 30 to 36 months in traditional, neutral Slavonian oak casks (botti) ranging from 10 to 20 hectoliters, crafted by the renowned Austrian coopers Klaus and Jacob Pauscha. No new oak or small barriques were used, preserving the pure expression of the Sangiovese grape. The wine was bottled without filtration and aged for an additional six months before release.
