At Casato Prime Donne we produce Rosso and Brunello di Montalcino.  Here the barrels and barriques are set among frescoes showing the history of Montalcino; there is a visual explanation of the origins of its name (literally, Mount of the Oak) of the Battle of Montaperti where the inhabitants of Montalcino earned the nickname of Beccamorti (gravediggers).

The “Tinaia del Vento” fermentation area was inaugurated with the 2009 harvest. Set in the middle of the Brunello vineyards, it is open on four sides so as to naturally oxygenate the must during fermentation—a tradition carried on since yesteryear. The “Tinaia del Vento” houses six modern, truncated-cone shaped, stainless steel vats which are open on top. The plunger travels along a rail suspended from the ceiling. This permits vinification to take place without the use of pumps; this mechanical system carries out the work that medieval monks used to perform in convent cellars. Even the yeast used in the process is traditional. The collaboration between Casato Prime Donne and Oliver Ogar from Verona has helped us choose two native strains of yeast from Montalcino. Last but not least, there is the Dyostem scanner which reveals the aromatic ripening of the Sangiovese grapes, and the sorting belt which chooses the grapes one by one.

Route: when driving up towards Montalcino from Siena, about 5 km after Buonconvento and before the village of Montalcino take a turning on the right where there are many signs, one of which is “Casato Prime Donne”. Follow this dirt track for about 3 km. Antonella Marconi receives visitors.