Piombaia winery is set in the heart of the historic production area of Brunello di Montalcino, with its 12 hectares of vines placed around the main cellar “Piombaia”, to the southwest of Montalcino, on the road towards San’Angelo in Colle, and around the agriturismo “La Crocina”, which is also owned by the Rossi and Cantini family, to the southeast of Montalcino, on the road towards Sant’Antimo.
This is one of the higher areas of Montalcino, with vines positioned between 400 and 600 meters a.s.l. in a deep soil, rich in alluvial rocks such as galestro, albariza and sandstone, favouring the production of elegant, ethereal wines, perfect for long ageing.
The story of Piombaia winery starts with the union by marriage of the Rossi family from Montalcino and the Cantini family from Pisa. This union brought to the acquisition of the Piombaia estate, and later to the creation of the agriturismo La Crocina.
Today the family business is run by Roberto Cantini and his children: Vittorio, who manages the agriturismo and is involved in the winemaking, Francesco, who is an agronomist and overlooks all agricultural aspect, and Cecilia, who is in charge of marketing and communication.
Francesco has always been a man of nature, and under his guidance the winery has been converted to biodynamics, with the objective of preserving the best possible balance between nature, the soil and man, thus to respect and incentivate the fertility and vitality of both the soil, the flora and the fauna in the vineyards.
The perfect biodynamic farming unit does not only have plant cultivation, but also animals, as they provide a precious, natural fertilizer to use in the vineyards.
Here the agriturismo, with its cattle, plays an important role in the management of the winery.
In addition to the vineyards, the Rossi-Cantini family also has 70 hectares of arable crops, 2 hectares of olive trees ad 2 hectares of horticultural crops. No chemical fertilizers or herbicides are used at Piombaia.
The main cellar at the Piombaia estate is positioned strategically at the centre of the vineyards, to shorten the journey of the grapes from the vineyard to the cellar at harvest. The fermentation cellar is equipped with stainless steel tanks and the ageing cellar holds the oak “tonneaux” (500-liter oak casks), perfect for the long ageing of Brunello di Montalcino.
The whole cellar is temperature-controlled, but the Rossi-Cantini have chosen not to introduce other kinds of modern technology, as they prefer to follow a traditional winemaking style.
Piombaia produces 2 wines, a characteristic, full-bodied Brunello di Montalcino, aged for a minimum of 3 years in oak, and a young, vibrant Rosso di Montalcino, aged only is stainless steel.