Nestled in the heart of the Tuscan countryside, on a spur of rock that towers over the river Orcia, stands the Castle of Velona in clear view. Here, in front of the majestic Mount Amiata and with the scenic view that spans from the Crete Senesi all the way to the high Maremma, this ancient land produces its most precious fruits.
It so happens to be that, from having once been witness to Etruscan settlements, Roman rule, battles between the Republics of Siena and Florence, the Castle of Velona is nowadays, after one thousand years, not only an exclusive Resort but a true cradle of noble wines.
Our philosophy is that of a small business which, always mindful of nature and tradition, applies the methods of modern viticulture, with an eye to the highest level of quality.
Each vine bears Brunello grapes and is cared for and tended to as a Brunello rightfully demands. The grapes are pruned twice and chosen well before the first harvesting, and are all handpicked and collected into 20 Kg crates.
After the de-stemming process, the grapes are fermented in stainless steel cone-trunked vats that can carry 50 hectoliters at a controlled temperature. The maceration requires at least 20 days. After the racking, the wine is stored in 25/30 hectoliter, oak wood barrels where it undergoes malolactic fermentation and begins its evolutional process.
Part of the wine is bottled after 10-12 months and marketed after 6 under the name of Red Wine of Montalcino. The rest, instead, continues its slow evolutional process which will bring it to become a full-fledged Brunello of Montalcino.
Another selection of grapes coming from especially suited land parcels – Poggetto and Gradoni – is fermented and refined separately to favor its peculiar quality, and in the most excellent years is reserved for the production of the Brunello of Montalcino Reserve.