REGION | Montalcino, Toscana
PRACTICES | Certified Organic
TERROIR | This locale of Montalcino, Torrenieri, is best know for thick clay soils, comprising Pliocene era marine sediments (clay and yellow sand) and called ‘crete’ or ‘crete Senesi.’ The best sites are on highest elevation, 250-300m, where drainage is better and soils poorer.

Maddalena Cordella runs this tiny production estate — crafting brilliant Brunello di Montalcino from only 9 hectares of sangiovese grosso planted among 120 hectares of olive groves and fields of grain. She took over the farm in 1998 from her father, founded in 1972 by her grandfather, and quickly went to work planting a new vineyard, gaining organic certification, and creating the family’s first own label with the 2006 vintage.
Cordella’s vineyards are located in the commune of Torrenieri, east of the village of Montalcino, at altitudes of 250 – 350 meters and arranged in an amphitheater. Here clay and yellow sand from marine sediments deposited 5 million years ago set Cordella’s sites apart: their high altitude is well above most of the communes’ heavy clay soils, and result in elegant, perfumed, refined wines.
All of the work in the vineyards is done by hand. In the cellar, as part of an ambitious Tuscan “DNA Sangiovese Project 2007,” indigenous yeasts were isolated by the University of Florence and are employed for natural fermentation. Fermentation is in inox vats, then the wines are aged in 25 hl Slavonian and Allier oak barrels that have been only gently roasted.
The winery now stewards a range of organic products, including Olive Oils, grains, wine and grappa all available in local organic markets or the winery’s restaurant and boutique resort. In addition to the organic certification, Cordella also maintains an Environmental Certification through TUV Austria, which evaluates waste and energy practices, water use and retention and overall impact to the environment.