The most important thing, though, is the vineyard: that is what provides vision and continuity. And that is why understanding and respecting the terroir is the most crucial attribute for anyone who wants to do this job.
Wine must in fact be a testimonial for its origins and its links with its terroir, which is the sum of the climate, the soil, the people and the culture of a given area.
Grapes have unique personalities and each one has to be interpreted in a different way. My task is to ruin as little as possible the raw materials that nature gives me, putting into the bottle as high a proportion as possible of the fruit’s potential.
Knowing, highlighting the qualities, and knowing how to wait: that is my mantra.
Simply paying attention to details is just as fundamental, because in every year it is the tiny things that make the difference between a good wine and a great one.
The fruits of
Working with outstanding fruit in regions that have a natural vocation for viticulture has allowed me to make top-quality wines, like Caprai’s Sagrantino di Montefalco 25 anni or Salvioni’s Brunello di Montalcino.
My Brunello di Montalcino Riserva Madonna del Piano has, since 2001, several times received ratings of 100/100, as has the Ricolma from San Giusto a Rentennano and the Cru Montosoli of Valdicava which, as soon as it was first launched in 2015, was awarded this prestigious accolade.
However, after many years in this profession, what still excites me more than receiving a high score is to see people ordering one of my wines – especially when I am in a restaurant abroad.