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.
At the beginning, the land was only 2 HA with a small vineyard of 1/2 HA. The wines are produced exclusively from grapes from our vineyards. The age of the vineyards is between 14 years and 46 years, the land is located on the northeast side of the Montalcino hill at a height of about 400 meters and the soils are composed of sand with the presence of clay. La Fornace is a small family-run business of about 7 HA of which 2 ha of olive groves and 4.5 HA all registered in Brunello di Montalcino; the age of the vineyards is between 14 years (Rosso) and 46 years (Brunello) with a single row aside for the Riserva; the land is in the north-east side of the Montalcino hill at a height of about 400 meters and the soils are composed of sand with the presence of clay. We start with precise pruning that respects the plant followed by patience for budbreak. Then the first real work of selection to produce Brunello di Montalcino starts with thinning to ripen smaller bunches in among our oldest vines.
Rosso di Montalcino is produced from younger vineyards and Brunello di Montalcino from older vineyards. All of the most important processes are strictly made by hand as a family. Harvest is done by hand and small buckets which are emptied into small bins and transported to the winery. A de-stemmer is used to separate the stalk from the grapes. The grapes are gently hand sorted on a vibrating table where the expert eyes of our family ensure there is even ripeness. Native yeasts are allowed perform fermentation. Rosso is aged in large Slavonian oak barrels and Brunello is aged in French barriques.
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