La Fornace winery is a small, family-run business, located among the rolling hills surrounding Montalcino. We are within a magnificent terroir, on the northern slope of the hill, capable of producing some of the most renowned and appreciated red wines not only in Italy, but throughout the world. It is within this framework that Fabio Giannetti moves today, the third generation firmly at the helm of the winery, whose name La Fornace derives from the brick-making activity that took place in this very area at the end of the 15th century. La Fornace was bought by Fabio's grandfather, Giuseppe, in 1964, and since then, thanks also to purchases by Fabio's parents, Franco and Germana, it has grown to its present size. La Fornace is a small winery, spread over about 7 hectares, 4.5 of which are given over to viticulture, where Sangiovese reigns supreme. The vineyards are located at a height of about 400 metres above sea level, and are rooted in soils composed of sandy sand, where clay is also present. The vines have an average age of between 6 and 38 years, and are grown and treated with the utmost respect for the environment. Fabio is in fact very careful to respect the natural cycles, limiting external pollutants to a minimum and personally dedicating himself to manual work between the rows. The vinification operations are also carried out with the same philosophy, which during the first few days involve cryomaceration in order to preserve the elegant and delicate aromas of the grapes, fermentation then takes place thanks to the presence of strictly indigenous yeasts. A slow and meticulous process that gives rise to products of excellent workmanship, made in just a few bottles, because the wines of the La Fornace cellar are the fruit of a creed that always favours quality over quantity. Rosso di Montalcino, Brunello and, when the vintage is particularly favourable, also a Brunello Riserva, a broad overview of the terroir, presented by La Fornace with a range that promises to give authentic sensations with every sip.