BRUNELLO DI MONTALCINO DOCG

Profile & Story

The history of Azienda Agricola Palazzo is a story of passion, homecomings and destiny. It all began in 1955, when Cosimo Loia, originally from Benevento, moved to England for work. With his wife Antonietta Palazzo, he started a successful restaurant business in England and Scotland, where they lived for over twenty years. But Italy was always in his heart. During visits to his parents in Campania, Cosimo often stopped in Tuscany to greet his brothers, who lived in the province of Florence. Every time he set foot in those lands, his love for Tuscany grew, and with it the desire to return. A desire that became reality in the early 1980s. In 1982, during one of these trips, Cosimo stopped in Montalcino. It was love at first sight. The poignant beauty of the landscape, the rolling hills and the timeless tranquillity won him over. He began visiting farms for sale until he came across a place that He began visiting farms for sale until he came across a place that seemed straight out of a dream: a 12-hectare hillside estate overlooking the spectacular Val d'Orcia, which later became a UNESCO World Heritage Site. As luck would have it – or perhaps it was fate – the farm was called Palazzo, just like Antonietta's surname. The beginning of the adventure in Montalcino In February 1983, the family moved permanently to Montalcino and began a long journey of dreams, sacrifices and vision. First came the renovation of the 17th-century farmhouse, then the planting of the first vineyards. In 1985, the first vineyard of about 1.5 hectares was planted: today affectionately called ‘Vigna Cosimo’. It was the beginning of an ambitious wine-making project deeply rooted in respect for tradition. In 1990, the grapes began to be vinified as Rosso di Montalcino, thanks in part to the involvement of the children. In 1994, the vines reached 9 years of age, the time necessary to obtain ripe grapes suitable for the production of Brunello di Montalcino. It was a historic year: the first harvest of Brunello was produced. A family winery, combining tradition and love for the land Cosimo and Antonietta had a clear goal: to produce Brunello di Montalcino following an artisanal and traditional style, with attention to every detail, from the vineyard to the bottle. The winery is located on the south-eastern slope of Montalcino, an area renowned for the elegance and structure of its wines. Palazzo is a family-run winery, where every choice is guided by passion, respect for the land and love for wine. Production follows the principles of organic farming. Every year, soil analyses are carried out and legumes and grasses are used as green manure to enrich the soil naturally. Each vine is treated individually: from dry pruning to green pruning, to the selection of bunches, always favouring low yields to ensure excellent quality. Harvesting is done manually, and the bunches are carefully selected according to he type of wine to be produced. In the cellar. The grapes used for Brunello come from the poorest, rockiest areas, with soil composed of galestro and loose sand, while those used for Rosso are harvested in the more clayey areas, where the vines are more vigorous and the bunches larger. The approach in the cellar is also artisanal: Spontaneous fermentation in steel or cement, without the addition of yeasts. Long maceration (20-24 days) with gentle pumping over. Controlled temperatures (27-28°C). Traditional ageing in Slavonian oak barrels (10, 15, 20 and 25 hl). Wines produced - Production currently stands at around 21,000 bottles per year

Pairing Recommendation

Meat dishes: Beef braised in Brunello wine - Florentine steak (Bistecca alla Fiorentina) - Wild boar stew or game in red wine sauce - Roast lamb with aromatic herbs Cheeses - Aged Pecorino Toscano - Parmigiano Reggiano (30–36 months) Alternative pairings (for adventurous palates) - Dark chocolate (70% cocoa or higher) Rich, earthy dishes with gentle spices