In 1840 Clementi Santi founded Tenuta Il Greppo and began cultivating Sangiovese Grosso, renamed Brunello. He soon realized that this type of grape was excellent for producing aged wines and even improved with time.

In 1869 he presented his Brunello vintage 1865 at the Montepulciano fair and it was a true innovation to exhibit a four-year-old wine.

The harvests of the late nineteenth century decreed the quality of this wine, known mostly by connoisseurs. After the Second World War, many abandoned the countryside to seek their fortune in the city and Brunello became a rare and expensive wine, losing its popularity.

On 28 March 1966, with a Decree of the President of the Republic Giuseppe Saragat, Brunello was recognized as DOC, among the first in Italy. 25 far-sighted producers recognized the great potential of Brunello and created an institution that would protect the area’s wine production, founding the Consorzio del Vino Brunello di Montalcino. They signed the articles of association on April 28, 1967.

Since then, Brunello began its rise to success, always present in the reviews of the most important journalists in the world. Brunello was the protagonist of the tables of great protagonists as Queen Elizabeth and Pope John Paul II. In 1980 it was the first wine to become Docg, with the signature of the then President Pertini.

Brunello di Montalcino is produced in the Montalcino’s area, only from Sangiovese Grosso grapes grown in this area, delimited by the Asso, Ombrone and Orcia rivers.

The Montalcino hill has numerous rock formations in different geological eras. They range between sandstone, alberese, galestro and even limestone. The climate is Mediterranean, the constant presence of wind favors the climatic conditions.

Brunello di Montalcino is clear, ruby red in color tending towards garnet due to aging. It has an intense aroma, on the palate it is robust and harmonious, slightly tannic. It pairs easily with structured dishes, such as game, truffles, mature cheeses and red meats.

The aging period must be at least two years in oak and at least four months in the bottle to refine before sale, which can take place starting from January 1st of the fifth year.

It must be served at a temperature of 18-20°C.

Our company has opted for three years aging in wood, choosing to use both Slavonian oak and French oak. Normally Brunello is bottled at least 7 months before sale to obtain a longer-lived product.

We are located in the south-west area of Montalcino, on the Maremma side which boasts an excellent microclimate thanks to the sea currents. The soil is mainly made up of marl, a friable stone that crumbles with exposure to temperature variations and atmospheric agents, releasing precious mineral elements into the soil for the typicality of the wines.

Tiziano’s grandfather, the current owner, began working the Mocali land in 1956 and was one of the founders of the Brunello Consortium.