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It was when 1957 Giuseppe Cencioni discovers in the area Montosoli, North of Montalcino, an abandoned farm known as woodcutters' hut, in these lands rich in clay and skeleton aided by a ventilated microclimate today as then, wines of excellent structure and classic style are produced.

 

"I don't follow fashions, I identify Brunello as a wine with long aging" - he says Amedeo Cencioni - “I consider ours a traditional Brunello but which is a bit different from what the Brunello of the past was intended, which for the first 3/5 years was difficult to drink. I have been dealing with wines since 2010, I have kept my father's classic style, paying close attention to the agronomic aspect of the production, my wines are characterized by a noble tannin and a nice drinkability. "

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The "Special Experience" organized, excellently by Claudia Bondi, led me to discover a place and a family that have their roots in the authentic Tuscan spirit, but at the same time, they represent a truly innovative vision of Tuscany.

The cellar still retains all the construction and architectural elements typical of the Tuscan countryside. Composed of a large fermentation area with truncated conical vats in oak while the traditional processing is further enhanced by cutting-edge technologies, such as temperature control.

Aging takes place in barrels of Slavonian oak of variable capacity positioned inside a splendid basement cellar consisting of a suggestive stone gallery and the original premises of the company finely restored over the years.

The experience continues at Hut Suite, refined and elegant farmhouse in the Cencioni family, consisting of rooms and apartments built following a precise idea of ​​beauty, modern shapes and materials that dialogue with the ancient architectural lines of the Tuscan tradition.

The structure also includes the Restaurant the Passage, where the chef welcomes us with a tasting of dishes from the menu paired with farm wines. Among these, the reserve of Brunello di Montalcino 2013, a wine with a still pronounced fruit of ripe plum and yellow peach, and a tail of intense black pepper, which leaves the mouth dry. A juicy wine with well-smoothed tannins, very pleasant at the table but also for meditation.

the kitchen staff of the restaurant Il Passage

Very very interesting also the Moscatello di Montalcino, which macerates on the skins for approx. 2 days, fermentation in steel at low temperature (12-14 ° C) and then progressive filtrations follow until sterile bottling.

There is also a version of Moscadello with late harvest which ages in 5-10hl oak barrels for 1 year and then refines in the bottle for 6/12 months

"Moscadello is a wine with a long history here in Montalcino" - he says Patrizio Cencioni - "in 500/600 it was already exported, then with the passing of the years, at the beginning of 1900 it had almost disappeared, in fact small productions remained limited to self-consumption, Moscato is in fact a grape susceptible to certain diseases such as powdery mildew. We in the 80s have intensified production, also replanting autochthonous clones, and producing 2 labels. "

The structure is completed by a SPA with hydromassage pool, sauna, Turkish bath and chromotherapy shower, and a characteristic vegetable garden which guarantees the restaurant fresh vegetables and edible flowers.

Montalcino and the Val d'Orcia represent the ideal destination for a holiday of relaxation and good taste, staying in Capanna Suites it is a must.

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