Montalcino is situated on a rugged hillside in the heart of the Val d’Orcia, with vineyards ranging in altitude from 120 to 650 metres and a mosaic of aspect types that creates distinct microclimates even over short distances. The climate is Mediterranean, dry and sunny, with continental influences in the higher areas; constant breezes help to keep the grapes healthy, whilst Mount Amiata shields the area from the most severe weather conditions.
The geology is equally varied: in the lower areas, loose soils of Quaternary origin predominate, whilst as one ascends, the proportion of skeletal material and components derived from galestro and alberese increases. This diversity helps to define complex territorial expressions, underpinned above all by Sangiovese – locally known as Brunello – the key grape variety of the Brunello di Montalcino and Rosso di Montalcino appellations. The region also includes Moscadello di Montalcino and Sant’Antimo, which broaden the range with sweet, white and other varietal wines. Viticultural practices emphasise short pruning, spurred cordon training, careful canopy management, thinning and selective harvesting. The local winemaking tradition has its roots in Etruscan times and has been consolidated through a production culture focused on winemaking, ageing and understanding the characteristics of the various plots.