You’ve heard the name Brunello. You’ve tasted Sangiovese. But behind every iconic bottle is a winemaker with purple hands, sore shoulders, and a big Italian heart.

Curious about Sangiovese’s story? Dive deeper here → Sangiovese Part 1 & Part 2

Today, we are excited to introduce one of our favorite humans in the wine world — the wildly passionate, salt-of-the-earth, always-smiling Fabio Giannetti of La Fornace.
We’ve spent countless hours in his cellar, in his vines, and over long Tuscan lunches, learning about this land, its traditions, and its legendary wines.

If you like small production, big flavor, and the kind of wine that practically begs for a steak and a sunset — pour yourself a glass. We’re going to Montalcino, where you’re not just drinking wine — you’re drinking decades of devotion.

🍇 What Is Brunello di Montalcino?

Let’s set the stage: we’re in southern Tuscany. Rolling hills, medieval towns, olive groves, cypress trees — and one very special grape: Sangiovese Grosso, nicknamed Brunello in Montalcino.
To legally call a wine Brunello di Montalcino, it must:

• Be 100% Sangiovese

• Be grown only within the Montalcino DOCG zone

• Age for at least 5 years before release
  (Minimum 2 years in oak + 4 months in bottle)

• Riserva wines require 1 extra year (total 6 years), made only in the best vintages from carefully selected grapes

• Vintages are released on January 1st, five years after harvest
  For example: On January 1st, 2026, the 2021 vintage will be released

What makes this region so special?

It’s a rare blend of geography, geology, and a whole lot of Italian magic:

🌡️ Mediterranean climate provides a long, hot growing season
⛰️ Monte Amiata shields the area from storms
🌬️ Sea breezes from the Tyrrhenian coast cool the vines
🧱 Altitude and soil diversity add layers of complexity
🌄 The Apennine Mountains bring big day–night temperature swings

The result? A slower, more even ripening of Sangiovese, creating that perfect balance of ripeness, acidity, tannin, concentration, and complexity.
It’s no wonder Brunello di Montalcino has become one of the most iconic wines in the world.

Want to dive deeper on DOCG rules and what makes Brunello so special? Check it out → Italian Wine Appellations Guide

🏡 A Family Affair: The History of La Fornace

Once upon a time — 1490, to be exact — La Fornace was literally... a furnace 🔥. The kind that made bricks.

Fast forward to 1964: Fabio’s grandfather Giuseppe, after years of working as a sharecropper, bought the property and planted vines. What began as a modest 2 hectares has grown into a 4-hectare jewel of Montalcino.

Fabio’s parents, Franco and Germana, bottled their first Rosso di Montalcino in 1987, and their first Brunello di Montalcino in 1988.

(Keep in mind: Brunello di Montalcino became one of Italy’s first DOCG wines in 1980 — but they were making wine long before that.)

By 1998, Fabio officially took the reins.

Since then, everything is still done by hand — with passion, grit, and more than a few espresso breaks. The family is involved in every part of the process: farming, harvesting, winemaking. This is wine with fingerprints on it.

La Fornace is tiny. Beautifully tiny. They make around 15,000 bottles a year (though they could make up to 30,000 — but Fabio would rather chase quality than quantity).
It’s a family symphony of tradition, intuition, and taste.
And honestly? You can taste the love in every sip.

Planning your own Tuscan adventure? Explore our full Tuscany Guide → Grapestained Guide to Tuscany

👨‍🌾 Fabio: The Man, The Myth, The Punch-Down King

Fabio’s not just making wine — he’s living it.

You won’t meet anyone quite like Fabio Giannetti. He’s equal parts farmer, philosopher, cellar rat, and rock star. It’s very easy to lose track of time with him while sharing bottles, meals, and endless laughs around the table. His knowledge runs deep — but his passion runs deeper.

What sets Fabio apart is the intimacy of his process. Every grape is hand-picked. Every cluster is sorted by eye and touch. He’s in the vines, in the cellar, and always covered in grape stains. (Our favorite kind of fashion.)

He’s the kind of winemaker who’ll punch down the cap with one hand and pour you a glass with the other.

One of our favorite wines — Origini — is fermented with native yeasts, minimal intervention, and daily punchdowns done by hand with a wooden stick. Fabio does them himself. Multiple times a day.

His yields are low. Quality is king. It’s an old-school, hands-on, romantic approach — and it shows in the glass. This is what small-production Brunello is all about.

🍷 Meet the Wines (aka La Fornace’s Love Letters from Montalcino)

Each bottle Fabio makes is like a different mood — same Sangiovese grape, wildly different personalities.

🍒 Rosso di Montalcino DOC

The “everyday wine” we all deserve
🍷 Bright, herbal, and juicy red fruit (think cherry, plum, wild berries)
🍷 Aged 12 months in large Slavonian oak
🍷 Vibrant acidity and medium tannins — it’s alive in your mouth

🧀 Pair with: Pasta pomodoro, cured meats, Pecorino cheeses, or a relaxed pizza night
🍝 Best enjoyed while: Cooking dinner with friends

🍷 Brunello di Montalcino DOCG

The classic. The legend. The “dress up for dinner” kind of wine.
🍷 Aged 36 months (80% in Slavonian oak, 20% in French barrique)
🍷 Complex and earthy — black cherry, dark chocolate, tobacco, spice, vanilla
🍷 Full-bodied and bold, but balanced with velvety tannins

🥩 Pair with: Steak, braised short ribs, or a Tuscan ragù
📝 Pro tip: Everyone needs a proper bottle of Brunello in their home

🪓 Brunello di Montalcino “Origini”

The wild child. Fabio’s passion project. A traditionalist’s dream.
🍷 Grapes macerated with pips and stems — hello, tannin
🍷 100% handmade punch-downs, 3 times daily during fermentation
🍷 Deep, earthy, feral elegance — wild berries, tomato leaf, plum, chocolate

🐗 Pair with: Wild boar, game meats, parmigiana di melanzane, or (again) steak
🏹 Best enjoyed: With bold, rustic dishes — or let it evolve in the cellar for deeper wildness.

👑 Brunello di Montalcino Riserva DOCG

Only made in the best years, with the absolute best grapes. Ready for special occasions.
🍷 Aged 48 months in French barrique (225L oak barrels)
🍷 Rich, complex, structured, layered, powerful, and elegant
🍷 Notes of plum, currant, cherry, violet, Mediterranean herbs, balsamic, and — with age — candied cherry, truffle, leather, and forest floor. Like Brunello in a tuxedo 🎩

🎩 Pair with: Steak (do you see the trend?), truffles, aged Pecorino, peposo
🎉 Best enjoyed: Holidays, celebrations, fireside moments, or any special occasion

🛒 Want to Taste La Fornace?

🔮 Coming Next:

Grazie for joining us in Montalcino and getting to know Fabio’s incredible wines and family. Pour yourself a glass, savor the story, and keep an eye out for what’s coming soon — we’ll walk through the magic (and science) of cellaring wine: what ages well, what doesn’t, and when to pop that bottle.

Grazie mille for sipping with me,
Ryan
Founder of Grapestained 🍇
Sommelier, storyteller, certified Fabio fanboy

🌞 Spring in Tuscany: Join Us!

P.S. If you want to visit Fabio in Montalcino and explore Tuscany with us, we just added new spring dates! 🍷🌿

Let’s plan a Tuscan adventure together:
👉 Reserve Your Spot