Surrounded by woods, the 50 acres of La Cerbaiola estate look out over the Val d’Orcia from an altitude of 1,375 feet to the southeast of Montalcino. There are three small vineyards on the property for a total of 10 acres, each with its own characteristics. Soils vary from chalky schist to stony marl, and there are subtle differences in microclimate that influence the ripening of the grapes.
All the work in the vineyard is carried out by hand, with hard pruning to obtain low yields of fruit and careful selection during the manual harvest. Production is deliberately limited, to obtain the very best from a unique terroir: 10,000 bottles a year when only Brunello is made; and 15,000 bottles a year when Rosso di Montalcino is produced. The Salvioni family has two cellars, one on the estate and the other under their home in Montalcino. While vinification and bottling takes place only at the estate winery, the wines are split between the two cellars during aging to ensure that all the barrels are getting the conditions and attention they need before bottling.
To this day, the Salvioni endeavor is a family affair. Giulio Salvioni is joined by his son, David, who oversees vine husbandry and winemaking, and his daughter, Alessia, who works alongside her father in the marketing, sales and administration of the estate.