Located on the outskirts of the city of Montalcino, surrounded by its vineyards, the Biliorsi family makes wine as tradition dictates, a passion handed down from generation to generation. Ruggero Biliorsi founded Azienda Agricola Fornacina in 1981 with the idea of producing the highest quality wine from grapes that represent the personality of the Montalcino terroir and the passion of the people who dedicate themselves to make it.
Ruggero passed down the reins to his sons, Simon and Mauro. Along with their winemaker, Attilio Pagli, and agronomist, Stefano Bartolomei, the brothers maintain Ruggero’s values and intentions to produce traditional Brunello and to protect the environment that surrounds the winery. In 2004, the winery received its organic certification, a testimony to how the quality of their wines and the connection with the land represents an important priority. The company regularly undergoes inspections by I.C.E.A (Institute for Ethical and Environmental Certification).
The vineyard area is 5 hectares, three of which extend around the winery at an altitude of about 400 m. above sea level on the south, south-east side of the Montalcino hill. Continuous presence in the vineyard, careful selection of the bunches before and during the harvest, and character synergies of the grapes from the two distinct hillsides, are key components to produce wines of undisputed excellence. Fornacina only markets what it can obtain from the family’s land, with an average production ranging from 20,000 to 25,000 bottles per year, divided into the Brunello di Montalcino DOCG, Brunello di Montalcino DOCG Riserva (only in exceptional vintages) and Rosso di Montalcino DOC. The pomace obtained after fermentation is transformed into Grappa di Brunello.
Products:
