The history
In Castelnuovo dell'Abate, where my family verwurzelt is and always with the work on the country and was connected for the village, I could acquire at the end of of 1986 a farmhouse with property and continue with it this tradition. The natural suitability of this soil for the cultivation of wine and olivenbaeumen as well as my business spirit me difficult moments helped to overcome. The acquisition I began right after to make important changes in order to transform the possession into predominantly the viticulture dedicated an agriculture enterprise. I maintained the original name "Uccelliera" (bird house). Although the emphasis of the yard should be the viticulture, the olivenbaeume, which framed the farmhouse, stand calmly from respect for these several hundred years old plants. Growing and prospering the yard led to an expansion of the viticulture. Under careful retaining of the characteristic characteristics of building and environment the property house was reconditioned. In order to become fair the need according to the new functional premises for the wine preparing, development and storage to change the existing buildings made a cellar under without the characteristic of the place.

The soil
The vineyards cover a surface of around
6 hectares planted with selected clones
and with a high density of vines.
The direction of the rows, the constant
and attentive manual care of the vineyard
to maintain a balanced growth and a regular
thinning of the bunches contribute to the production
of grapes that are perfectly ripe, healty and fragrant
all essential requirements for a balanced wine rich
in structure, suitable for brief and long ageing.

The vinery
The original, old wine cellar now a new building follows, whose dimensions permit an optimal working, in order to achieve a ever better quality. The guiding principle selected with the construction work was an adequate evaluation of the place, the preservation of the landscape and continuity when tying to the tradition of the old yard. The wine cellars underground put on, both the old and the new, make the fermentation of the wine and its maturing possible
in holzfaessern and in bottles at natural and constant temperatures during the whole period away. The selection of the grapes met during the harvest separates those, which are intended for the production of the Brunello di Montalcino and/or the Rosso di Montalcino. They originate from wine gardens, which were
pulled and maintained duringthe whole vegetation time
for exactly this purpose.