Storia
Historical roots of the place
The estate name recalls the archaeological remains of an old settlement on the summit of the eponymous poggio, including traces of houses and towers. The surrounding hills also preserve a connection with the Etruscan period, when settlements developed in this part of Montalcino and the quality of its wine was already known.
1489: the Baroncini wine tradition
The Baroncini family began making wine in 1489. Winegrowing subsequently passed from father to son for more than five centuries, forming the family tradition continued by Bruna Baroncini and her nephew Samuele.
1998: arrival in Montalcino
The family reached Montalcino in 1998. Bruna Baroncini came from San Gimignano after developing vineyards in other Etruscan areas of Tuscany, following what she describes as her personal journey through the different Tuscan expressions of Sangiovese. In Montalcino she fulfilled her ambition to produce Brunello.
While exploring Montalcino, Bruna encountered gentle hills that she immediately imagined planted as a circular vineyard. This vision became the estate’s characteristic girapoggio layout: vines radiate around the hill and surround the old hamlet and its farm buildings.
Family continuity
Bruna developed Poggio Il Castellare through work and targeted decisions, supported by members of her family. Her mother, described at the age of ninety as a continuing source of experience and wisdom, remained part of this family circle. Bruna’s partner contributed experience in business organization, while Samuele joined her in the estate and embraced the family vocation of working as a winegrower in Tuscany, particularly in Montalcino.
April 2021: hospitality at the estate
After restoration of the original 16th-century farmhouse, Poggio Il Castellare opened its agriturismo in April 2021. Nine double rooms were created across the principal historic complex and the building above the barrel cellar, extending the estate from wine production into accommodation and hosted experiences.
Terroir
Poggio Il Castellare lies in the commune of Montalcino, within the Val d’Orcia, on vineyards positioned on the northeastern side of the area. The vines occupy middle-hill terrain at approximately 450–500 metres above sea level. They radiate around the summit in the local girapoggio arrangement, encircling an old hamlet and the farmhouses used for the cellar, accommodation and visitor reception.
The vineyard soils include deep Pliocene formations dominated by clay marl. Other descriptions identify mineral-rich ground formed through several geological eras, with silty-clayey subsoil and areas containing limestone, limestone-schist-derived sand, clay-rich material and alluvial deposits.
The climate is Mediterranean, with rainfall concentrated in spring and autumn. Frequent wind across the middle-hill zone supports vine health. Generally mild conditions and numerous clear days throughout the vegetative cycle encourage gradual, complete ripening. The hilltop position also provides broad views across the vineyards, Montalcino and the surrounding Val d’Orcia hills.
Vinificazione
Seven of the estate’s 40 ha are devoted to organic vineyards. Biodiversity protection is a declared estate priority: the agricultural holding also contains 2 ha of truffle grounds, 3 ha of woodland rich in medicinal herbs, and arable land across the remaining area.
The vineyards are trained to spurred cordon at a reported density of approximately 3,500 vines/ha. Most descriptions specify grassed vineyard floors, while the Cabernet Franc planting and one Sangiovese description refer to cultivated soil. Yields reported for the estate’s plantings range from 30 to 45 hl/ha.
Wind across the middle-hill vineyards contributes to vine health, while mild conditions and plentiful clear days support gradual ripening. Grapes are harvested manually at full or optimum maturity and selected before vinification.
The cellar approach combines temperature-controlled vinification in stainless steel with maturation in several formats of oak. Grapes are harvested manually, selected and followed through fermentation and ageing by the proprietors.
Alcoholic fermentation takes place on the skins at controlled temperatures around or below 26°C. Reported skin-contact periods across the range extend from 7–8 days to approximately 15 days. Malolactic fermentation is conducted in stainless-steel tanks.
The maturation programme varies across the range. Vessels include 30 hl oak casks; 25 hl Slavonian oak casks; 10 hl French oak casks; French oak barriques, tonneaux and 225–500 litre barrels. Reported élevage periods include 8–10 months in 30 hl oak, 18 months in 225–500 litre French oak, and longer programmes combining large casks with smaller French oak vessels. Selected wines receive a further four to six months of bottle maturation before release.
For Brunello, the guiding principle is to preserve Sangiovese Grosso’s fruit, aromas, typicity and spicy character. Barriques are therefore used only as part of the maturation programme, with preference given to larger casks.
Filosofia
Poggio Il Castellare presents wine as an expression of family continuity, attachment to the land and enjoyment of life. Bruna Baroncini’s approach is rooted in a long exploration of Sangiovese across Tuscany and in the belief that the variety changes its expression according to the Tuscan soil in which it grows.
The estate’s stated priorities are to transmit traditional values, protect native grape varieties and traditional vinification, and enhance the distinctive products of Montalcino and the Val d’Orcia. Organic cultivation and biodiversity protection form part of this programme.
In the cellar, the objective is to preserve Brunello’s typicity while emphasizing fruit and aroma. Smaller oak vessels are used selectively, while larger casks are preferred to retain the characteristic identity and spicy expression of Sangiovese Grosso. Family involvement is central: experience, organization and practical winegrowing knowledge are presented as resources shared across generations.
Vini
