Patrizia Cencioni

Azienda Agricola Patrizia Cencioni is a family-run business established in 1989.  It is managed by the owner Patrizia and her two daughters, Annalisa and Arianna.

The Cencioni family’s involvement in the wine business goes back to the 1950s.  Patrizia’s grandfather Giuseppe Cencioni had previously owned a winery in Montalcino and was also one of the founders of the Brunello di Montalcino Consortium.

The main building on the property was built around 1700.  In 1992, Patrizia spearheaded the expansion of the winery with the building of the winemaking cellar in 1992, the aging cellar in 2002, and finally in 2018 a building entirely dedicated to bottling, labeling, and storage.  The original vineyard in 1989 was about 6 hectares (14.8 acres); in the 2000s the production was expanded with a further 2 hectares.  Today, the estate spans 50 hectares in total, of which 9 hectares (22.23 acres) are planted with Sangiovese and 7 hectares with olive trees, from which they produce their extra virgin olive oil.

Brunello di Montalcino, Rosso di Montalcino, Rosato from 100% Sangiovese, and the exclusive Solarianne are the flagship products of the winery.

The first vineyards of Azienda Agricola Patrizia Cencioni were planted in 1989.  They cover an area of 9 hectares of hilly terrain on a plateau overlooking the Val d’Orcia at an altitude of approximately 350 meters above sea level.  The vineyards are located about 2 km from the town of Montalcino and surround the cellars and tasting rooms.

The peculiarity of the soil is that it has different types of stratification and composition – soils with a clay base, slightly sandy, and a large percentage of marl.  This makes the Cencioni wines richly fragrant and complex in their structure.

Since the vineyards open onto the valley, the vines are exposed to a fresh breeze in the summer months which allows for a slow and healthy ripening of the grapes.  The care of the vineyards is carried out mainly by hand, with non-invasive practices in full respect of the environment.

The harvest, which generally takes place at the end of September, is carried out according to tradition in order to guarantee the maximum integrity and selection of the best grapes.

The grapes are transported from the vineyard to the winemaking cellar, where the best winemaking equipment makes it possible to combine tradition and modernity.

Alcoholic fermentation and malolactic fermentation take place inside the cellar.  At the end of the former, the must is pressed to separate the pomace that will be destined for the production of Grappa.  The wine, on the other hand, continues malolactic fermentation in steel vats.

Taking advantage of a natural difference in height, the aging cellar was built in 2002.  It is an underground structure that naturally maintains a constant temperature.

The barrels are made from French and Slavonian oak: 2.5 hectoliter barriques, 7.5 hectoliter tonneaux, and large 26 and 42 hectoliter barrels.  The different capacities give elegance and typicality to the product.

Grape Variety: 100% Sangiovese

Production Area: 7.47 hectares (18.46 acres)

Altitude: 350 meters above sea level

Plant Density: 5,000 vines/hectare

Growing Method: Horizontal spurred cordon and Guyot

Average Yield: 70 ql / ha

Vinification: Manual selection of the bunches, gentle de-stemming, controlled temperature during the fermentation, 15-20 days of skin-contact with the must.

Aging: 12 months in 26 hl Slavonian oak barrels

Tasting Notes: Bright ruby red color. Vivid aromas of fresh cherry and violet, with hints of spice giving complexity. Well-structured on the palate, great crispness and drinkability. Well balanced with an evident pleasing character.

Food Pairings: Red and white meats, cold cuts and cheeses

Serving Temperature: 18°C (64.4 F)

Alcohol: 14.0% Vol.

Grape Variety: 100% Sangiovese

Production Area: 7.47 hectares (18.46 acres)

Altitude: 350 meters above sea level

Plant Density: 5,000 vines/hectare

Growing Method: Horizontal spurred cordon and Guyot

Average Yield: 55 ql / ha

Vinification: Manual selection of the bunches, gentle de-stemming, fermentation at controlled temperature, 25 days of skin contact.

Aging: 40 months in 26, 42, and 7.5 hl French and Slavonian oak Barrels.

Tasting Notes: Intense and brilliant ruby red color. Intense, vibrant aromas of cherry, red berries, and violets, nicely complemented by notes of licorice, spices, and tobacco. Remarkable personality on the palate, full of energy. Crisp and elegant at the same time. The silky tannic structure is very pleasing to the palate, with a long finish.

Food Pairings: Perfect with red meats and wild game.

Serving Temperature: 18°C (64.4 F)

Alcohol: 14.0% Vol.