For three generations, the Salvioni family has seamlessly blended winemaking with hospitality. It all began with Umberto Salvioni, an agronomist who made wine for friends, sharing his passion for conviviality. His son Giulio, alongside his wife Mirella, took this tradition further, founding a winery dedicated to crafting limited quantities of exceptional Brunello di Montalcino. Their first vintage, 1985, marked the beginning of a journey that would bring Salvioni’s name to global recognition. Today, David, a graduate in agronomy, leads the viticulture, while his sister Alessia manages sales and administration, keeping the business a true family endeavor.
Nestled within Mediterranean woodlands, the 20-hectare La Cerbaiola estate overlooks the breathtaking Val d’Orcia from 420 meters above sea level. Positioned just 4 km from Montalcino, its vineyards benefit from optimal south-eastern exposure, clear air, and panoramic views of Pienza, San Quirico, and Ripa d’Orcia. Spanning just 4 hectares, these vineyards are meticulously divided into three parcels, each with unique soil compositions ranging from galestro marl to rocky substrates. The microclimatic variations between them subtly influence ripening times, adding complexity to the wines. Traditional vineyard management, short pruning for low yields (25–35 quintals per hectare), and rigorous hand selection during harvest ensure only the finest grapes make it to the cellar. The annual production varies from 10,000 bottles in years dedicated solely to Brunello, to 15,000 when Rosso di Montalcino is also produced.
After harvest, fermentation and maceration take place in 40-hectoliter stainless steel tanks at the estate’s modern winery, located adjacent to the vineyards. Once malolactic fermentation is complete, the wines move to Slavonian oak casks of 20-hectoliter capacity, stored in the family’s historic cellar in the heart of Montalcino. Here, surrounded by the heritage of generations, the wines undergo a long and careful aging process. The final bottling and maturation in glass take place back at the countryside estate, ensuring the wines achieve their fullest expression before release.
What makes Brunello di Montalcino so captivating, both in Italy and internationally, is the presence of historic wineries like Salvioni – those that have remained true to tradition, working in quiet dedication rather than seeking the spotlight. Founded almost by chance, Salvioni has become a benchmark of technical excellence and quality.
The story began in 1984 when Giulio Salvioni and his wife Mirella shared a sample of their small-scale, artisanal wine with fellow winemakers. Encouraged by their enthusiasm, the first official production started in 1985, and its success has only grown since. Today, with four hectares across three distinct vineyard sites, Salvioni continues to uphold its philosophy of meticulous vineyard care and restrained yields.
Fermentation takes place in stainless steel, while aging occurs in large Slavonian oak casks housed in the family’s historic underground cellar. In addition to its world-class Brunello di Montalcino, Salvioni also produces an exceptional Rosso di Montalcino—both wines embodying the essence of Montalcino’s rich terroir and heritage.
