The Rosso di Montalcino D.O.C. from La Fornace is a wine often described as the "younger brother" of Brunello. However, at this winery, it is treated with a level of dignity and care that makes it a standout in its own right, capable of shining with its own light. While Brunello represents power and patience, La Fornace’s Rosso di Montalcino is the ultimate expression of the freshness and vibrancy of the Sangiovese grape. Fabio Giannetti applies the same meticulous attention to the Rosso as he does to the Brunello, but with a different goal: preserving the primary fruit


La Fornace Winery: The Story of a Small Peasant Reality

The history of the La Fornace winery is a classic example of how passion and respect for the land can transform a small farming operation into a center of excellence for Brunello di Montalcino. It all began after World War II with Luigi Giannetti. Like many farmers in Montalcino at the time, Luigi worked the land as a sharecropper. Through immense sacrifice and a deep bond with the territory, he managed to purchase the estate in the 1960s. The name "La Fornace" (The Kiln) is no accident; the area was historically known for brick production due to its soil being particularly rich in clay. That very soil, once used to create bricks, proved to be the secret to giving life to wines of incredible structure. Although the winery was officially founded in 1987, the true turning point came when leadership passed to Fabio Giannetti, Luigi’s grandson. Fabio has successfully combined his grandfather’s heritage with a modern, meticulous vision. Under his management, the estate has intentionally remained "small" (roughly 4.5 hectares of vineyards), following the philosophy that to make a great wine, one must know every single vine by name. It is a family story built on hard work and clay

Key Characteristics of Rosso di Montalcino D.O.C. La Fornace

The La Fornace vineyards are located on the north-east slope of Montalcino, at approximately 400 meters above sea level. This position is strategic for several reasons: The Soil: A mix of clay and sand that retains moisture even in the driest vintages, guaranteeing the freshness of the Sangiovese. The Microclimate: The exposure allows for a slow, steady ripening of the grapes, which is fundamental to the wine's elegance. Artisanal Scale: With a total production of around 18,000 to 20,000 bottles per year minuscule compared to the giants of the region the winery maintains obsessive quality control. Sensory Profile: The Rosso di Montalcino stands out for its clean, terroir-driven profile. It boasts an intense and brilliant ruby red color. The bouquet explodes with typical notes of fresh red fruits (cherry, marasca cherry, and raspberry), accompanied by light floral nuances of violet and a mineral touch derived from the estate's clay soils. On the palate, it is dry, harmonious, and savory. It possesses a beautiful acidity that makes it extremely drinkable, with tannins that are present but already polished and refined

Why Choose Rosso di Montalcino D.O.C. La Fornace

This wine is the ideal choice for those seeking the elegance of Montalcino in a more immediate and versatile version. While Brunello requires years to open up, the Rosso is enjoyable from the moment it hits the market. Food Pairing: It is an exceptional "food wine," pairing perfectly with classic Tuscan pici al ragù, grilled meats, cured meats, and cheeses like Pecorino di Pienza. Value: It offers the opportunity to taste Fabio Giannetti’s artisanal style at a fraction of the price of a Brunello, while maintaining incredibly high quality standards. Pro Tip: If you have the patience to leave it in the cellar for even just 2 or 3 years, this Rosso develops a surprising complexity, closely approaching the sensations of a young Brunello