Piancornello Winery

Piancornello is a winery born from strong ties with the land and the hard work of four generations, in a territory where Brunello, the village of Montalcino and a centuries-old history blend together. In 1950, my great grandfather Zefiro fell in love with Montalcino and acquired the property of Piancornello, which consisted of a rural house dating back to the 1700s and the land surrounding it, and started to plant the first Brunello vineyards. In the years that followed, great part of the family left the estate, but my great grandparents and my parents, Alfeo and Silvana, continued to cultivate it: living on their own land was, for them, an important value. Today, that tradition continues to live through my wife, my daughters and myself. Piancornello is located in the zone of Sesta, between Sant’ Angelo in Colle and Castenuovo dell’Abate, nestled on a plateau facing Val d’Orcia and Mount Amiata on the horizon; it covers a surface of around 20 hectares in an area characterised by a Mediterranean microclimate and steep hills rich in rocks and stones. Such favourable conditions allow organic agriculture and the production of a genuine, elegant and generous Brunello di Montalcino that is inextricably bound to the territory where it is produced.

Piancornello Wines Collection

About the winery

  • THE TERRITORY

    You cannot help falling in love with the territory of Montalcino and Piancornello.

    Life here flows in contact with nature among Brunello vineyards and centuries-old olive groves, and all aspects of cultivation are personally managed by my family.

    Cornello is one of the founding farmhouses of the district of organic Brunello and is part of the Cru zone of Sesta, which is at the lead of organic and biodynamic agriculture.

  • The Cellar

    There are two fundamental aspects linked to work in the cellar at Piancornello: the continuation of the winemaking tradition of Brunello and work in synergy with nature, in the full respect of the natural cycles of the Sangiovese vines.
    Grape fermentation starts spontaneously thanks to indigenous yeasts that are naturally present on the skin of the grapes; it takes place in concrete containers, and lasts for 20-30 days, during which temperature is kept at around 28 °C. The wine then rests for 24-36 months in traditional oak barrels inside an underground cellar.

  • The Wines

    There are two fundamental aspects linked to work in the cellar at Piancornello: the continuation of the winemaking tradition of Brunello and work in synergy with nature, in the full respect of the natural cycles of the Sangiovese vines.
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