La Fornace


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farm La Fornace

La Fornace is a small family-owned company of about 7 HA including 2 hectares of olive groves and 4.5 HAS ALL enrolled in Brunello di Montalcino.
The Furnace has this particular name because in 1490, was founded as a brick kiln. A small presentation of the Giannetti family: his grandfather Joseph in 1964 bought the furnace after a life as a sharecropper of the church and many sacrifices.
At first they were only 2 HA with a small vineyard ½ HA. Grandfather Joseph came from generations of farmers and producers of wine and oil, but as they did in those days small producers not your own wine bottled, but sold it to the larger wineries. In 1975, the Franco father and mother Germana have had the opportunity to buy more land near where they implanted other vineyards, but only in 1987 with the Rosso di Montalcino and Brunello di Montalcino 1988, they started to bottle.
My Parents are left with 1,000 bottles of wine by type, we now have 4.5 hectares and produce about 18,000 bottles in the best years even if the company could produce about 30,000 bottles, but we prefer to always seek the highest quality without compromise. In 1998, my parents decided it was time to start another adventure as they left the reins of the company to Fabio, the son.
The Furnace follows the rules of nature for its own products trying to limit as much as possible any external agent and polluting and to respect the natural course of the seasons and the passing of time, so all the most important works for the production of wine are made by the expert hands of our family.
We start from the pruning that needs to be done with precision and respect for the plant, in waiting for the buds to open and finally the first real work of selection To produce Brunello di Montalcino Riserva use of smaller bunches in small selected areas of our vineyards.
The Harvesters in order to work more smoothly as possible using the buckets which are emptied once full gently in a dumpster on the tractor when the latter is full at the winery where it is emptied into the stemmer (a machine that is used to separate the stalk from the beans).
Beans gently fall into a sorting table, the table is a vibrating table where the expert hands of trustworthy people selected grain by grain.


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