COLOUR
Red
TYPE
Still
VINTAGE
2019
GRAPE
Sangiovese
PRODUCER
Cerbaiona
REGION
Toscana
CHARACTERISTICS
Body
Full
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Cerbaiona is a legendary estate in Montalcino, founded in 1977 by Diego Molinari, a retired Alitalia pilot who crafted some of the most sought-after, classically styled Brunellos of the 20th century. Located on the cooler, eastern slopes of the Montalcino hill near Canalicchio, the estate sits at an elevation of 300 to 400 meters on unique galestro and limestone soils. In 2015, Molinari sold the estate to Matthew Fioretti and Gary Rieschel, who initiated a meticulous, multi-million-euro revitalization. This overhaul included constructing a new subterranean aging cellar and replanting degraded vineyard blocks. The 2019 vintage represents a monumental bridge under Fioretti's leadership, combining the fruit of the oldest original vines with advanced, ultra-hygienic cellar practices while preserving the estate's historic soul.
ALCOHOL
14.0%
AVG. PRICE
€190
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
18-20°C
INTERESTING FACTS
Fact 01
Founder Diego Molinari originally planted the estate's oldest parcels with vine cuttings sourced directly from the historic Biondi-Santi estate.
Fact 02
In 2015, Cerbaiona declared itself a 'No Scores Zone,' refusing to submit wines to critics, though critics still buy and rate them highly.
Fact 03
The estate produced exactly 9,382 standard bottles of the 2019 Brunello, making it an incredibly rare and highly allocated collector's item.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking at Cerbaiona under Matthew Fioretti blends traditional philosophy with modern precision. Sourced from certified organic, hand-harvested estate parcels, the Sangiovese grapes undergo spontaneous fermentation with indigenous yeasts in open-top, conical wooden tanks (15HL to 30HL) without crushing. To preserve elegance, pump-overs are minimized, and caps are punched down manually. The wine undergoes an extended post-fermentation maceration of approximately 30 days for deep structural extraction. It is then aged for 30 to 36 months in large, neutral Slavonian oak casks (botti) ranging from 10HL to 20HL, crafted by coopers Klaus and Jacob Pauscha. Minimal racking is performed to preserve fruit purity, and the wine is bottled unfined and unfiltered, followed by 6 to 8 months of bottle aging before release.
