He was only 6 years old when the family acquired a small farm to the east of Montalcino, in Val d'Orcia (Tuscany), 14 when he began his agricultural journey in the vineyard, and for 18 years he worked in a historic company in Montalcino. Therefore, when Simone Nannetti decided to embark on his own project alongside his father Valter, he was determined to establish his own style in the splendid and varied landscape of Brunello. Thus, he founded Cava d'Onice, in homage to a nearby Etruscan onyx quarry. Although it was not an easy task, taking 10 years before the fields and farm were ready to operate, in recent years the winery has experienced a wave of success, becoming a favourite among critics.
Their entry-level wine, Cava d'Onice Rosso di Montalcino, comes from a one-hectare sangiovese vineyard with medium-textured soil, rich in clay and calcium, planted with 12-year-old vines at an altitude of 320 metres above sea level. The cultivation is traditional, with manual harvesting at the optimal ripeness, and the grapes are immediately transported to the winery. There, they are selected, destemmed, and gently pressed to start fermentation in cement and stainless steel containers for approximately 10 days at a constant temperature of less than 30ºC, with a maceration period of 20 days. Subsequently, the wine ages in French and Slavonian oak barrels of various sizes for 6 months and finally remains in the bottle for an additional 6 months before being released to the market.
As a result of the family's hard work and meticulous approach to production, Cava d'Onice is rapidly climbing to the top of the rankings among the wineries in the area. So, before their wines become unattainable, we advise you not to miss out on this Cava d'Onice Rosso di Montalcino. You won't regret it.