Le Potazzine

Le Potazzine

“Despite its short history, Le Potazzine is universally regarded as one of Montalcino’s top dozen or so wineries. The estate is known for remarkably refined Brunellos that speak of vintage, place and grape variety with utmost precision.” – Ian D’Agata

“Le Potazzine makes one of the most pedigreed Rossos readers will come across.” – Antonio Galloni

“Le Potazzine’s Gorelli always delivers a delicate touch with its territory-inspired wines.” – Monica Larner

There is no person more Montalcino than Gigliola Giannetti. Born and raised in Montalcino, her first full time job was working for Franco Biondi Santi, owner of one of the town’s most famous estates in 1985. But she wasn’t content to stay very long—in 1987 Gigliola’s entrepreneurial spirit brought her to open her own wine shop on the main drag of Montalcino. In her work for the Consorzio di Vino Brunello di Montalcino, she had befriended the legendary consultant Giulio Gambelli, who later stewarded the founding of her own estate when she bought her first parcel of land in 1993, coinciding with her daughter Viola’s birth. In 1996, she purchased another parcel of land in Sant’Angelo in Colle, La Torre, coinciding with her second daughter Sofia’s birth. 1997 was the first vintage of Brunello “Le Potazzine”—Le Potazzine was the nickname Gigliola’s mother had given her two delightful granddaughters, local dialect for a songbird noted for its beauty and happiness.  The wines immediately thrilled clients and critics alike, and even though it was the “moment of the barrique,” Gigliola was never tempted to change her aging regime from large Slavonian cask. The wines were always laser pure expressions of Montalcino terroir with an appealing elegance, and they remain so today. Both “Potazzine” now work with their mother at the estate, guaranteeing the continuity of a future generation.

Fermentations at the cantina are traditional: done with native yeasts at ambient temperature and long – up to 30 days for both Brunello and Rosso. Both wines age in Slavonian oak casks of 30-50 hectoliters; Brunello for 42 months, and Rosso up to 12 months, and the rarest of all Riserva up to 60 months. It should be noted, however, that Le Potazzine has only made a Riserva four times in 25 years of production: 2004, 2006, 2011 and 2015. All 5 hectares of Le Potazzine’s vineyards are classified for the production of Brunello, so their Rosso is of course declassified Brunello. The family has always worked organically, but from 2019 all wines will be certified organic (even if not stated on the label).

Farming Practice:
Certified Organic