La Fornace

La Fornace is a small cellar with very ancient origins: this building already existed in 1490 and it was actually a brick kiln. Certainly centuries have passed, but the undisputed charm of this place remains which in 1964 fascinated Giuseppe Giannetti who, as a former sharecropper, purchased the farm with approximately 2 hectares of land and half a hectare of vineyard. Giuseppe came from generations of farmers and producers of wine and oil, but as happened in those days, small producers did not bottle their own wine, but sold it to larger wineries. We have to reach 1975 for a small expansion of the farm: his son Franco and his wife Germana have the possibility of purchasing other land near the vineyards owned by them, but only in 1987 with the Rosso di Montalcino and in 1988 with the Brunello di Montalcino does the true process of own production with the bottling of Rosso and Brunello di Montalcino. The first production of the time was limited to 1000 bottles of wine per type, while today, with around 5 hectares of vineyard, the labeled bottles are around 18,000 bottles per year, in the best years; the company's potential could reach around 30,000 bottles, but we are looking for the highest quality without compromises. In 1998 Franco and Germana decided that it was time to start another adventure, so they left the reins of the company to their son Fabio. The age of the vineyards is between 14 years and 46 years, the land is located on the north-east side of the Montalcino hill at a height of approximately 400 meters and is composed of sandy beaches with the presence of clay. All elements that contribute to laying the foundations for high-quality viticulture. Fornace follows the rules of Nature for its products, trying to limit any external and polluting agent as much as possible and the objective is to respect the natural course of the seasons and time; for this reason, the work is absolutely artisanal and strictly limited to family members.