Croce di Mezzo

Historic setting

Tenuta Croce di Mezzo occupies the ancient Borgo della Croce, in the hills outside Montalcino. The estate buildings belong to a settlement dating from the 14th century, while the original foundations of the old stone cellar also date to that century. Its vineyard area retains the historical name Villa de la Croce.

The families before Croce di Mezzo

Enrico and Marco Faccenda come from the Roero in Piemonte. Their winegrowing experience developed at Cascina Chicco, their family agricultural business, before their activities expanded into other prestigious Piedmontese vineyard areas. The project at Croce di Mezzo extended that family experience to the Tuscan hills.

2022 acquisition

In 2022, Enrico and Marco Faccenda acquired Croce di Mezzo as a new entrepreneurial and oenological project. Luisiana and Emanuele Schembri joined the initiative through a close partnership between the Faccenda and Schembri families. The estate’s setting, the character of Sangiovese and the perceived potential of the territory were central to the investment.

Renewal of the estate

The new project extended beyond viticulture and wine production. Seven apartments within the 14th-century hamlet buildings were completely renovated, with materials and details selected to preserve the character of the historical complex. The swimming pool, terraces, barbecue area and belvedere were also renewed.

The estate’s ancient interior spaces were restored for hospitality. A restaurant was established in the old cellars, while the solid-stone cellar with 14th-century foundations was adapted as a venue for weddings and events. The ageing cellar remained part of the visitor experience, with guided tastings and opportunities to observe stages of vinification and maturation.

Fourth-generation project

The present venture is identified with the fourth generation of the families’ winegrowing tradition. Its direction combines decades of inherited experience with a stated commitment to quality, fidelity to terroir and forward-looking development without abandoning the families’ origins.

The estate works exclusively with Sangiovese Grosso for its published wine range. Selection begins at harvest: the grapes are rigorously selected and picked by hand. The harvest descriptions for the 470, 480 and 500 m sites specify collection in boxes; hand harvesting is also used for the 520 m site. A yield of 7 q/ha is recorded for the fruit associated with the highest site.

Vinification is organized around several expressions of estate-grown Sangiovese Grosso. Red-wine fermentations take place at controlled temperature, with the fruit vinified without blending with other varieties. Maceration is approximately 20 days for the longer-aged expressions and approximately 10–15 days for the shorter-aged red.

The longer maturation programs use large oak vessels rather than small-format barrels: 25 and 32 hl oak casks for 30 months in one program, and 25 hl oak casks for at least 36 months in the longest program. These wines subsequently receive no less than eight months of bottle maturation. The shorter-aged red spends approximately 9–10 months in oak, followed by a minimum of four months in bottle.

For rosé production, the Sangiovese Grosso is destemmed and gently pressed after a very short maceration; maturation takes place in steel.

The estate also uses the pomace remaining after gentle pressing at the end of must fermentation to make Grappa di Brunello. The grappa receives a light maturation in small cherry-wood barrels. Estate Brunello-pomace grappa is also the alcoholic base for the Rosolio.