The Fagnani wines are produced at the Farm Bellaria, located in one of the best areas and features of Montalcino, where since 1765 it is cultivated the vine.
The name of Bellaria property is in fact mentioned in the cadastre of Mainland, known as Leopoldino land registry, which began in 1710 and enacted in 1765 by Pietro Leopoldo Grand Duke of Tuscany. At the time of Bellaria properties was attributed to the Sienese curia
The September 23, 1963, Hired and Pieri Bruna Tempori buy the cottage, it was born the modern Bellaria.
Here since 2006, Pierino Fagnani (said Bagoga), grandson of the company's owners, start selecting the grapes that will make its wines.
It comes a modern wine but attentive to tradition with great respect for the land.
From a plot of about 40 I will get the grapes for the production of Brunello di Montalcino DOCG, Rosso di Montalcino DOC and two IGT: the "Gambassino", a blend of Cabernet Sauvignon and Sangiovese, and "ANNA", a Merlot which it takes its name from the last born at home Fagnani.Tutti products wines express fully the vocation of the terroir.
The remainder of the land is earmarked for the cultivation of olives, where does an excellent extra virgin olive oil.
With the pomace produced from post winemaking is produced Grappa di Brunello.
Grapes: 100% Sangiovese Vineyard altitude: 500 mt. s.l.m Production for Ha: 50 - 60 ql. Alcohol content: 14% Vol. winemaking: Brunello di Montalcino is vinified in purity in stainless steel vats at a controlled temperature for about 20-25 days, with pumping over and delestage that allow to maximize the extraction from the skins and all the structural components of the wine.
Grapes: 100% Sangiovese Vineyard altitude: 500 mt. s.l.m Production for Ha: 70 - 80 ql. Alcohol content: 13.50% Vol. winemaking: Vinified in purity in stainless steel vats at a controlled temperature for about 15 - 20 days, with pumping over and delestage that allow maximum extraction from the skins and all the structural components of the wine.
Aging: Aging, after completing a first fermentation and a second malic; in small Slavonian oak barrels and drums in French oak for about 12 months