“Le Potazzine” translates to “chickadee” in the local dialect of Montalcino, referring to petite, lively and colorful birds, and the family nickname for viticoltore Gigliola Giannetti’s daughters, Viola and Sofia, who both have integral roles in the winery. After establishing herself at Biondi Santi, Gigliola struck out on her own in 1993, giving birth to both Le Potazzine and her daughter, Viola. The property consists of five hectares planted to Sangiovese, all registered for Brunello production. Two thirds of the vineyards surround the cellar and home, and the other are located in the area of S. Angelo in Colle. Le Potazzine boasts being one of the three producers with vineyards of the highest elevation in the zone, situated between 450-520 meters. Natural ventilation due to elevation and exposition make organic farming a natural choice.
Le Potazzine’s vines are worked entirely by hand, therefore manual harvest goes without saying. Gigliola believes in traditional vinification in that both the fermentation and maceration (approximately 30-45 days) which are conducted using indigenous yeasts and without temperature control, a practice that is increasingly rare these days. The wines rest in traditional, 30-50 HL Slavonian oak casks, resulting in wines of purity, elegance, class, and perhaps a more implicit quality: conviction.
Wines/Tasting Notes
Brunello di Montalcino DOCG: Sublime, Old World Brunello handcrafted by mother/daughter(s) team. Each vintage of Le Potazzine Brunello is essentially a Riserva, insofar as it sees 42 months in 30-50 HL Slavonian oak casks before release, rather than just 36 mo required by the Riserva designation. Look for bergamot, intense violet and cherry notes, with thick, dense, yet velvety tannins and refreshing acidity. 1500 cases annual production.
Rosso di Montalcino DOCG”: Essentially a declassified Brunello, handcrafted by mother/daughter(s) team. It is matured for a minimum of 12 months in 30-50 HL Slavonian oak casks before release. Rosso di Montalcino is intended as Brunello’s younger brother, born in the same vineyards.
IGT Toscana: This wine is then aged for 12 months in steel only, then rests for around four months in the bottle before release. Expect pure Sangiovese which has a ruby red color and light garnet nuances. On the nose, it gives a soft but persistent bouquet, offering a freshness and brightness.
Soil Composition: Stony/Schist/Clay – ‘Gallestro’
Vined surface area: 5.5 ha
Trellising system: Guyot
Vine age: 10-30 years
Method: Certified Organic
