2.  Since 1411 Sant'Andrea, patron of Vinci, was long celebrated 4 days before and 4 days after November 30, the day of his recurrence.
The cult of Sant'Andrea is still widespread and deeply-rooted throughout the Empoli area, combining, still today, the celebrations of the peoples of Vinci, Empoli and Cerreto Guidi. Popular ways of saying and traditions, such as the ones known in other countries, which are mostly related to the discovery of hidden things and special treasures, are found in folk traditions that go through the night of November 30, thanks to the prayers and intercession of the saint.
Very remarkable in this regard is the annotation of the most famous Vinci citizen, Leonardo da Vinci, who wrote in his diary that “during the night of Saint Andrews I finally got quadrature of the circle. And at the end of the light and the night and the paper on which I was writing, was finished. By that time.”

3. LOCATION
Italy is the world largest producer of wine, due to many grape varietals and important wine regions.
Tuscany is one of the most famous wine region of the world. In this area there are 38 Doc wines and 7 Docg wines, such as Chianti, Chianti Classico and Brunello di Montalcino, mainly or exclusively made with Sangiovese grapes.

4. A beautiful Tuscan hilltop town, Montalcino is considered the birthplace of Tuscany's fullest, richest wine: the long-aging Brunello di Montalcino.

6. TERRITORY
The territory of Montalcino is hilly, reaching a maximum altitude of 661 meters. The geological composition of these hills is extremely diversified, with an optimum selection of mineral salts in the land. Depending on altitude, one finds a prevalence of marl and limestone with a variegated series of fine sands.
The climate is moderate year round, without excessive temperature in Summer, owing to heat being diffused by the woodlands covering a good portion of the land, or in winter, owing to Monte Amiata’s natural protection which limits heavy rainfall to fall months. The constant ventilation in the area drastically reduces stagnant, humid air, decreasing the risk of grape rot.

7. FROM SANGIOVESE GROSSO GRAPES TO BRUNELLO DI MONTALCINO WINE
These favorable conditions permit an equilibrium in the Sangiovese Grosso vines (locally called “Brunello”) that promotes the best concentration of extracts and aromas. Sangiovese Grosso grapes fit perfectly into this territory’s climate.
Vintage quality evaluation of Brunello di Montalcino

8. Our winery produces about 550.000 bottles.
Our winery in Montalcino, established in 1970, is the only co-operative winery among an area considered one of the most important wine zones in Italy.
Spread out among 160 hectares of vineyards - 70 of which cultivated with Brunello - it relies on 94 small farms. The growers bring quintals of grapes to the winery, of which are Brunello’s.
Our winery produces about bottles.

9. Different compositions of the soil
The territory of Montalcino is subdivided into four different versants, each with distinct climatic situations which characterize the wines. The vineyards of the members of our winery are all located on these slopes and this guarantees the good quality of the wine even in periods when weather conditions have not been very favourable.
Different compositions of the soil

11. SANT’ANDREA CHIANTI RISERVA Denominazione di Origine Controllata e Garantita
Area of production: hillside of Chianti area.
Grapes: 85% Sangiovese, 10% Merlot, 5% other red grapes.
Vinification: perfectly ripe grapes are picked and undergo red wine vinification with skins left to macerate for days. Fermentation takes place at a controlled temperature of 28/29°C. The wine is left to age in barrels for 9 months.
Tasting notes: the colour is a strong intense red. The cherry aroma is mitigated by spicy notes of vanilla and cinnamon. In the mouth it is well-balanced with a noble tannic note.
Not in stock – minimum production bts

12. SANT’ANDREA ROSSO DI MONTALCINO Denominazione di Origine Controllata
Area of production: The hilly zones in Montalcino (Siena).
Grapes: Sangiovese 100%.
Vinification and maturation: Maceration on the skins takes place during fermentation and lasts approximately 10 days, together with frequent, gentle pumping over. Fermentation occurs at a controlled temperature (28°-30°C). Maturation takes place in Slavonian oak barrels for about 7-8 months.
Tasting notes: Intense purple-red in colour, it is clear and shows close tears. Very elegant and full-flavoured on the nose, with clear aromas such as cherries and red fruits that give way to a spicy finish. In the mouth it is full bodied and persistent, and the components are well-balanced.
Not in stock – minimum production bts

13. SANT’ANDREA BRUNELLO DI MONTALCINO Denominazione di Origine Controllata e Garantita
Area of production: hilly areas within the municipality of Montalcino.
Grapes: 100% Sangiovese.
Vinification and maturation: once the healthy perfectly ripe grapes have been picked they undergo red wine vinification with skins left to macerate for days and gentle pump-overs. Fermentation takes place at a controlled temperature of 28/30°C. The wine is then left to fine for at least 2 years in large (27-55 hl) Slavonian oak barrels and in barriques.
Tasting notes: the wine is a strong red tending to garnet and leaves lots of legs when swirled. On the nose prevailing fruity sensations of blackberry, red currant and cherry. The impact in the mouth is pleasant with rich soft tannins.