Casanuova delle Cerbaie is located just north of Montalcino on the prestigious hill of Montosoli, often referred to as the Buonconvento subzone. The vineyards are on the northern side of the hill and have southeastern and southwestern exposures. This is cool climate Sangiovese, known for its femininity and grace.

Since medieval times, this area has been prized for its vineyards. The rich, galestro soil is filled with rocky schist and clay found in Tuscany’s best sites. There is also a fair amount of gravel for good drainage.

The current estate was founded in the late 1970s. It was under the radar until it came up for sale in 2008 and was bought by American entrepreneur and professional bridge player, Roy Welland. At the time, Roy was also the owner of the famed New York City restaurant, Cru, which was known for its incredible wine program, part of which was from Roy’s private collection.  

Though Roy has updated the winery at Cerbaie, he has also held strongly to the estate’s traditional philosophy. The vineyards are farmed according to organic principals, though they are not certified. All vineyard work is carried out by hand, from pruning to harvest to sorting the fruit pre-fermentation.

Cerbaie’s enologist, Paolo Vagaggini (who previously worked at Fuligni, Il Palazzone, and Biondi-Santi) ferments spontaneously in temperature-controlled tanks. Macerations vary depending on the vintage.  All aging is done in 20-25 hectoliter Stockinger casks. The wine spends 30 months in barrel and at least four years of aging in bottle before it is released.

Approximately 2500 cases, mostly of Brunello, are produced each year. In the best vintages, a single vineyard Montosoli Riserva is made, but it’s only happened six times in the last twenty years. Most of the Rosso di Montalcino comes from declassified Brunello grapes. The wines represent an unbelievable value for their quality.

Rosso di Montalcino
100% Sangiovese from estate vineyards, often with declassified Brunello grapes since they have only have half a hectare registered as Rosso di Montalcino. 20-25 day maceration in total. Fermentation is temperature controlled in stainless steel and lasts about 15 days, with a post-fermentation maceration with twice daily pump overs lasting about a week. The wine is aged eight months in Stockinger casks. 900 cases produced.

Brunello di Montalcino
100% Sangiovese Grosso, from vineyards 250-300 meters above sea level. Maceration and fermentation are identical to the Rosso, above. The Brunello is aged thirty months in Stockinger barrels, and another six months in bottle. Roughly 2500 cases produced.

Brunello di Montalcino ‘Montosoli Riserva’
100% Sangiovese Grosso, from vineyards 250-300 meters above sea level. Maceration and fermentation are the same as the Rosso and Brunello, above. Aged forty-eight months in Stockinger barrels and another six months in bottle. About 250 cases produced only in exceptional vintages.