Brunello di Montalcino DOCG

Pierluigi Talenti spent decades as head winemaker at Il Poggione before formally establishing his own estate at Pian di Conte in 1980 — and the clonal selections he began planting in the 1970s remain genetically distinct from most Montalcino peers, giving grandson Riccardo's wines a fingerprint no neighbour can replicate.

The southern sector of Montalcino at Sant'Angelo in Colle sits between 200–400 m a.s.l. on sandy loam threaded with Galestro marl and clay; the friable limestone-schist drains freely while retaining just enough mineral charge to keep Sangiovese's acidity taut even in warm years.

Eleven plots are vinified parcel-by-parcel, each harvested by hand at late ripeness, then fermented in stainless steel at 28–29°C before the blend is aged ~60% in 500-litre French oak tonneaux and ~40% in 15–25 hl Slavonian oak barrels for a minimum 24 months, followed by bottle rest — a deliberate middle path that avoids both the oxidative weight of large botti and the vanilla extraction of heavy barrique regimes.

What sets this estate apart is that proprietary clonal research spanning fifty years means the Sangiovese itself is the differentiator, not the cellar. The 2019 growing season delivered freshness alongside the structural power characteristic of Sant'Angelo in Colle: juicy blue fruits, floral lift, balsamic and earthy licorice emerge now, but the architecture points firmly toward a drinking window opening from ~2027.