The Costanti family tree first took root in Montalcino in 1555. Before pursuing valor in the vineyards, the counts Costanti distinguished themselves as military and political leaders, and in the liberal professions. Yet wine-making had begun with the first Costanti to ever set foot in Montalcino... The heart of the present estate is still at Colle al Matrichese, now owned by young Andrea, who took over from the legendary Count Emilio in 1983. At the time, Andrea was a fresh graduate in geology, with no background in wine; yet amazingly enough, he not only coped with his huge new responsibilities, but actually upgraded and enhanced the family’s reputation for making great Brunello.
He achieved this by relying on the severest quality standards, and his own fine instinct for wine and knowledge of the terrain’s geological components. In time, these natural talents were perfected, so that he eventually took charge of the wine-making itself. In 1995, as a result of the esteem in which he is held in Montalcino, Andrea was elected President of the Consorzio del Brunello, the powerful association of producers.
The property covers a total of 62 hillside acres, 17.3 of which almost exclusively under Brunello vine (the renowned local clone of Sangiovese), planted on terrain with low humus and high lithoid components, at an altitude of 310-440 meters. Age of vines varies from 6 to 25 years, with peaks of 45-50; density is 1,350-2,250 vines per acre, yielding 1.5-1.8 kg. of grapes per vine after intense pruning and fruit reduction.
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Brilliant ruby in color, the intense, ripe aromas of berry fruit prelude a lush and full-bodied palate, gorgeous tannis and nice structure, good longevity. more
Brilliant ruby in color, the intense, ripe aromas of berry fruit prelude a lush and full
100% Sangiovese more
Only made in the finest years, this is a 100% Sangiovese red. The vines are 6 to 25 years old. Once bottled, the wine rested at least 24 months before it was released. This wine is complex and austere, and will undoubtedly benefit from further bottle age, peaking in 5-10 years' time. Top vintages... more
100% Sangiovese. Vinification includes: fermentation on the skins for two weeks. The wine sojourns 36 months in wood: 18 months in Slavonian oak barrels (from 30 hl) and 18 months in French tonneaux (3.5 to 6 hl). Once bottled, the wine rests at least 12 months before it is released. Brilliant ruby... more
100% Sangiovese. Fermentation took place on the skins in temperature-controlled, stainless steel tanks, lasting approximately 2 weeks. The wine sojourns 36 months in wood: 18 months in Slovenian oak barrels (from 30 hl) and 18 months in French tonneaux (3.5 to 6 hl). Once bottled, the wine rested... more
Brilliant ruby in color, intense, ripe aromas of berry fruit prelude a lush, full-bodied palate. more
Harvest takes place between the first and second week of October. After 14 to 21 days' temperature-controlled fermentation on the skins in stainless steel vats of max. 50-hl. capacity, the wine undergoes the mandatory elevage in oak, then 6 months' minimum maturation in the bottle. The result is... more