Giodo Brunello di Montalcino
Attention and dedication at every step, from its birth in the vineyard, to its transformation in the cellar, to its maturation in oak.
Only the healthiest, highest-quality clusters of Sangiovese are destined for Giodo’s Brunello di Montalcino. The wine’s maturation—a full two and a half years—takes place in French oak casks, followed by additional time in concrete vats and a further 18 months in bottle, a period of time that is essential for producing a Giodo Brunello di Montalcino of such elegance, balance, and depth. Tasting it reveals a wine of great breed—complex, deep, intriguing, intense, and velvety, not opulent or excessive, but with extraordinary length.
The bottle label is a story itself: a stylised man represents the Sangiovese supporting the world of wine, since this grape variety is the sole interpreter in Montalcino.
La Quinta Rosso Toscana IGT
Sangiovese, this time from the fifth vineyard planted by Carlo Ferrini at Podere Giodo, goes to produce La Quinta; like the Brunello, it expresses its terroir with peerless refinement. Following fermentation, it matures twelve months, half in 500- and 2,500-litre oak casks, and half in cocciopesto amphorae, then receives a further bottle-ageing of at least six months before release.
Its label, different from Brunello’s small Sangiovese figure, shows a man living within the circle of the world of wine, since this wine’s denomination is open to any kind of combination and blend.