Le Potazzine

In the late 1980’s, Gigliola Giannetti purchased a small parcel of land at 530 meters altitude in the upper reaches of Montalcino, near the township. By 1997, she’d replanted the entire vineyard and she released the first Brunello, which established Le Potazzine’s reputation and set her up for success.

In the cellar, Gigliola is accompanied by her daughters, Viola and Sofia. Together.

In the Vineyard

The organic-certified fruit comes from two single vineyard plots – Le Prata, which is south-west facing and sits at 507 meters above sea level, and La Torre, which is south-east facing and sits at 420 meters above sea level.

In the Winery

The wine is made to reflect the essence of Sangiovese, through long, spontaneous fermentation using nothing but native yeasts, and at room temperature for ~42 days in stainless steel tanks and conical wood fermenters. The wine was aged in large (30-50hl) Slavonian oak barrels for 40 months, then bottled unfiltered. After ageing well beyond the minimum requirements of their respective appellations (the IGT could be labelled Rosso di Montalcino, the Rosso could be Brunello, and the Brunello could be Riserva in every vintage), the wines are simply bottled with sulfur additions and without fining or filtration.

Where in the World is Le Potazzine?

Le Potazzine is Montalcino, Tuscany.