Investing in 3 acres in 1993, Gigliola Giannetti has turned the property into one of the most respected producers of Brunello di Montalcino. After spending years working for Franco Biondi Santi, she opened a wine shop on the main drag of Montalcino where she befriended the legendary consultant Giulio Gambelli who urged her to start her own label. The name Le Potazzine was the nickname Gigliola’s mother had given her two delightful granddaughters, local dialect for a songbird noted for its beauty and happiness. Aged in large Slavonian casks and fermented with native yeast, the wines are always laser pure expressions of Montalcino terroir with an appealing elegance, and they remain today. Both “Potazzine” now work with their mother at the estate, guaranteeing the continuity of a future generation.
The Brunello is 100% Sangiovese from two vineyards in Montalcino. Fermentation and maceration lasts 30 days, then the wines are matured for 40 months in large oak casks before being finished in the bottle for 12 months before release. Only 1500 cases are produced annually. Boasting some of the highest vineyards in the denomination, it retains great freshness and balance, and is certainly age worthy.