The Pieri family bought the Piancornello estate in 1950 and initially grew fruit to sell locally until 1991, when they began vinifying and selling their own estate wines. Piancornello is now owned and operated by Claudio Monaci and Silvia Batazzi, with plans to eventually pass the property along to their two daughters. An 18th-century farmhouse anchors this estate in the pristine nature of Montalcino, rubbing shoulders with centuries-old olive groves and Brunello vineyards. Today, it is at the forefront of organic and biodynamic agriculture. On their 10 hectares of vineyards, Piancornello cultivates predominantly Sangiovese vines with some Ciliegiolo. Their Sangiovese clones were chosen carefully to achieve low yields and looser bunches.

Piancornello produces Brunello di Montalcino, Rosso di Montalcino and IGT. Grape fermentation uses indigenous yeasts in concrete containers, lasting for 20-30 days. The wine then rests for 24-36 months in traditional oak barrels inside an underground cellar.

The estate’s warmer and drier climate and proximity to the Mediterranean sea make this a prized site for winemaking. The Orcia Valley carries the sea breeze all the way to the vineyard, creating a microclimate that allows for an early harvest before the autumn rain. Piancornello’s vineyards grow on moderately sloped hills in rocky, volcanic soils with southern exposures, creating full-bodied, mineral wines. Such favourable conditions allow the production of a genuine, elegant and generous Brunello di Montalcino that is inextricably bound to the territory where it is produced.