Storia
Orlando Cordella and Tenuta di Triboli
The estate’s history begins in 1972, when Orlando Cordella acquired Tenuta di Triboli. He is presented as the pioneering figure behind the family enterprise and the beginning of its activity in Montalcino.
Maddalena Cordella’s succession and the first vineyards
In 1998, Maddalena Cordella succeeded her father in the family business. That same year, the first 3 ha of vineyard were planted. Her arrival renewed the family’s commitment to the land and established the basis of the present wine estate.
A further 5 ha were planted in 2000. Vineyard development continued thereafter, ultimately creating approximately 60 ha of vines divided among nine named vineyards.
Research and recognition
The indigenous yeasts used in vinification are connected to the 2007 Sangiovese DNA programme managed by the Consorzio del Brunello di Montalcino, with selections made by the University of Florence.
In 2011, Cordella won the “Fattori di Successo” competition and was included among 12 Italian agricultural enterprises recognized through the Rete Rurale 2007–2013 programme for its combination of tradition, innovation and exports.
At an undated point in the estate’s recent history, an old Second World War bomb surfaced on the property.
Expansion and the present estate
In 2017, the property expanded through the acquisition of Podere Borgasso, 4 km from the main estate. It became the Cordella in Val d’Orcia Truffle & Olive Oil Resort, complementing the wine, agricultural and hospitality activities based at Podere Meleto.
Podere Meleto is now the centre of the wine operation. It contains the underground winery, Aldo’s @ Cordella Winery restaurant, Cordella in Montalcino Wine Resort and a private reserve dedicated to searching for and harvesting the white truffle of the Crete Senesi.
The contemporary winery covers 2,500 m² and produces more than 250,000 bottles annually. Its environmental systems have received ISO 14001 certification from TÜV Austria. An estate development intervention was co-financed under the Tuscany Region’s 2014–2022 Rural Development Programme, sub-measure 4.1.1, in 2022.
Terroir
The vineyards occupy a ridge on the southeastern side of the Montalcino hill, descending toward Torrenieri and the valley floor. The broader vineyard description places the vines at approximately 350 m above sea level on sub-level to gently sloping terrain. Production blocks associated with the current wine range are situated at 250–300 m on the same southeastern side.
The layout of the vineyards is explicitly designed to encourage airflow through the vines. The ridge itself has a distinctive inverted-C outline, crowned by two Tuscan cypress trees.
Geological and hydrogeological investigations characterize the estate soils as Pliocene clay-and-sand sediments belonging to the Neoautochthonous complex. The mid-slope production blocks are further described as deep, compact blue-grey calcareous marl with soft stone and traces of minerals.
The estate lies within the landscape of Val d’Orcia, among vineyards, olive groves, cypress trees and rolling hills. Podere Meleto stands near Torrenieri on the southeastern slopes of Montalcino, while Podere Borgasso is located 4 km from the principal estate centre.
Vinificazione
The vineyards are organically cultivated, and the wines carry organic certification under EU Regulation 2018/848 on organic production and labelling.
A weather station continuously monitors vineyard conditions. Its data are used to minimize phytosanitary treatments. Vineyard design also emphasizes airflow around the plants, supporting organic cultivation and reducing disease pressure.
Sangiovese Grosso planting material was selected from specialist Italian nurseries. The standard layout is 3 m between rows and 0.9 m between plants, producing densities of approximately 3,800–4,000 vines per hectare. Current technical descriptions specify spur-pruned cordon training, vine ages of 25–35 years and a production level of 65 quintals of grapes per hectare.
Vineyard work is carried out manually. Operations include winter pruning, removal of pruned canes, desuckering, green pruning, thinning and the selection of clusters before veraison. Harvesting is also manual: selected bunches are placed in small crates and taken promptly to the winery.
The vineyards, grape-reception facilities and winery are concentrated within one operational estate centre. This shortens the interval between picking and delivery to the grape-selection table. Selection continues with inspection of bunches and individual berries before destemming.
The underground winery stands at Podere Meleto, opposite Cordella in Montalcino Wine Resort. It covers 2,500 m² and was designed to combine modern production technology with traditional maturation facilities in an environmentally managed structure.
Grapes are selected manually in the vineyards and undergo further quality control after arrival. The process includes bunch selection, selection of individual berries and destemming. Cryomaceration and maceration take place in specialized stainless-steel vinification tanks. The principal fermentation vessels have a capacity of 100 hl.
Fermentation uses indigenous natural yeasts selected from the Cordella vineyards. These selections were made by the University of Florence within the 2007 Sangiovese DNA programme managed by the Consorzio del Brunello di Montalcino.
The principal red wines mature in 25 hl barrels made from oak sourced in the Allier forests of France. The barrels receive a medium toast. Two dedicated maturation halls contain the Allier casks, while barriques are used for the Vigna Meleto Brunello selection.
Detailed current production specifications give 12 months in 25 hl Allier oak and 4 months of bottle maturation for the principal Brunello and Rosso wines. The Toscana IGT wines receive 2 months of bottle maturation.
The winery incorporates water- and energy-saving technology and holds ISO 14001 environmental certification from TÜV Austria.
Filosofia
The estate’s approach combines family continuity, manual vineyard work and traditional oak maturation with technical monitoring and modern cellar equipment. Technology is used as a means of precision: the vineyard weather station helps limit plant-protection treatments, while controlled stainless-steel vinification is paired with indigenous yeasts selected from the estate.
Environmental responsibility is treated as part of wine quality rather than as a separate activity. Organic certification, reduced phytosanitary intervention, water and energy conservation, and ISO 14001 environmental management support the objective of preserving the natural setting of Val d’Orcia.
Each vineyard is assigned an individual name to establish its historical and productive identity. Vigna Meleto receives particular emphasis through separate grape selection and maturation in barriques. The broader estate philosophy brings wine, agriculture, food and hospitality together at Podere Meleto while retaining the Cordella family’s connection with the property established by Orlando Cordella and continued by Maddalena Cordella.