Storia
Since 1950
Santa Giulia has belonged to the Terzuoli family since 1950. The agricultural estate developed across 18 hectares in the north-eastern sector of Montalcino, with its operational base at Località Santa Giulia near Torrenieri. Its mixed-farming structure encompasses vineyards, olive groves, woodland, fruit trees, pasture and fields used for cereals and forage crops.
Wine production became centred on Sangiovese grosso for Brunello di Montalcino, Brunello di Montalcino Riserva and Rosso di Montalcino, alongside Merlot for the Toscana IGT wine Quarto Giro. The present vineyard surface is 8 hectares: 5 hectares of Sangiovese and 3 hectares of Merlot. A further 3 hectares are devoted to olive trees.
The current generation
Gianluca Terzuoli represents the latest generation of the family and is responsible for the estate’s wine production. His work continues a family approach founded on manual vineyard labour, careful selection of grapes and the integration of established Montalcino practices with modern winemaking equipment and techniques.
The production facilities include temperature-controlled stainless-steel tanks and an underground maturation cellar designed to maintain stable temperature and humidity naturally. The cellar uses large Slavonian oak casks for the Montalcino wines and smaller French oak barrels for the estate’s Merlot.
Terroir
Santa Giulia occupies 18 hectares in the north-eastern part of Montalcino, around Località Santa Giulia and Torrenieri. The estate lies at approximately 300 metres above sea level, while the vineyards extend across elevations of roughly 280–320 metres.
The Sangiovese grosso vines occupy hillside ground at 280–320 metres, with a south to south-eastern exposure. The Merlot vines are planted on flatter land at approximately 280 metres and share a south to south-eastern orientation.
The setting combines fertile ground with a mild, lightly ventilated climate. These conditions support the estate’s objective of producing structured, balanced wines as well as extra-virgin olive oil.
Vinificazione
All work in the vineyards is performed manually. The annual sequence includes pruning, repeated canopy and crop operations, green harvesting and hand picking. Work beginning around the end of February continues through the October harvest.
Crop thinning reduces the number of bunches carried by each vine, with the aim of improving the quality of the remaining fruit. Leaf thinning and canopy containment promote aeration around the bunches and support ripening. Grapes are carefully selected before and during harvest.
Viticulture forms part of a mixed family farm rather than an isolated monoculture. In addition to 8 hectares of vines, Santa Giulia maintains 3 hectares of olive groves, woodland used for free-ranging animals, fruit trees, pasture and fields planted with cereals and forage. Biodiversity is treated as a central principle of the farm.
Grapes are carefully selected before vinification. The fermentation cellar is equipped with temperature-controlled stainless-steel tanks used for alcoholic fermentation; the German-language production description also identifies these tanks as the setting for malolactic fermentation.
The maturation cellar was built underground so that stable temperature and humidity can be maintained naturally. Slavonian oak casks holding 25–30 hl are used for the maturation of Brunello di Montalcino and Rosso di Montalcino. Smaller French oak barrels are reserved for the estate’s Merlot.
The production approach combines established cellar practices with modern temperature-control equipment. Specific protocols for crushing, destemming, native or selected yeasts, extraction, clarification, filtration, sulphur use and bottling are not described at estate level.
Filosofia
Santa Giulia defines itself through family continuity, respect for the long-established traditions of Montalcino and the informed use of modern winemaking techniques. Its concept of quality begins with attentive manual work and selection in the vineyard, then continues through technically controlled cellar operations.
Dedication, care and professional competence are presented as the foundations of both viticulture and winemaking. The estate regards nature as the starting point for wine, while the experience and skill of its growers and cellar team determine how the fruit is interpreted.
Biodiversity is a guiding principle of the wider farm. Vineyards coexist with olive groves, woods, free-ranging animals, fruit trees, pasture, cereals and forage crops. This mixed agricultural structure expresses the family’s understanding of Santa Giulia as a working farm rather than solely a wine-production facility.