Grandfather Giuseppe came from generations of wine and oil producers but in those days, small producers did not bottle their own wine but sold it to the largest cellars. After a life as a sharecropper of the church and many sacrifices, the Giannetti grandfather, Giuseppe, in 1964 bought a brick kiln. This working furnace dates from 1490 and is the namesake of the winery. In 1975, father Franco and mother Germana had the opportunity to buy adjacent land where they planted vineyards. In 1987 the quality of fruit gave rise the their first Rosso do Montalcino and in 1988 Brunello di Montalcino. The family started with 1000 bottles of wine per type, now they have 4.5 Ha and they produce about 1500 cases. Even If the winery could produce about 30000 bottle. They always prefer to look for maximum quality without compromise. In 1998 Franco and Germana decided it was time to start another adventure, so they left the reins of the company to Fabio, the son. La Fornace follows the rules of nature for its vineyard and limits any external agents and ‘pollution’. They respect the natural course and pace of the seasons. All of the wine growing work is performed by the expert hands of the family.