Villa I Cipressi

Beekeeping origins

Villa i Cipressi began in the mid-1970s, when Hubert Ciacci expanded the small beekeeping activity established by his father. Honey was therefore the estate's original product and remained an integral part of the mixed agricultural enterprise as winegrowing developed.

Expansion into olive oil and wine

The decisive expansion came during the 1990s. Hubert acquired additional land with the intention of producing high-quality olive oil and wine as well as honey. Vineyards and olive trees began to be planted in the middle of that decade.

First Montalcino wines

Production of Brunello di Montalcino and Rosso di Montalcino began in 2000. The wine estate developed around two contrasting vineyard locations, one at 250 m in the southern part of Montalcino near Castelnuovo dell’Abate and another at 450 m on the wooded western hillside. Their differing soils and microclimates became the basis of the estate's blending approach.

The small cellar later became an artistic setting as well as a production space. Its painted interior was inspired by a work by Austrian artist and family friend Waltraud Redl. Redl and Patrizia Bernini developed the zebra imagery in the cellar, and this collaboration also gave rise to Zebras, a selection Brunello made only in years judged excellent.

Organic conversion and family management

The estate subsequently entered organic farming. Its approach extended beyond abandoning synthetic chemical products to coordinated management of vines, olive trees and bees intended to foster biodiversity and soil fertility. Photovoltaic energy became the estate's sole stated energy source.

Hubert, Patrizia and their sons Dario and Federico now manage the enterprise across their respective areas. Hubert provides overall direction from his accumulated experience; Federico, an oenologist, coordinates wine and honey production; Dario manages sales and marketing; and Patrizia oversees the estate's image.

Villa i Cipressi operates under organic farming principles. Synthetic chemical products have been abandoned, while the vines, olive trees and bees are managed as interconnected parts of the farm. The stated objectives are to encourage biodiversity and maintain or improve soil fertility.

The principal Sangiovese vineyards are trained to spurred cordon at an average density of 5,500 vines/ha. Harvesting is performed by hand, followed by grape selection before pressing. Selection is also central to Zebras: its fruit comes from the vineyards achieving the best ripeness in a given season, and the wine is produced only when the year is considered excellent.

Photovoltaic power supplies the estate's energy requirements, linking vineyard and cellar operations to its broader ecological approach.

The cellar is small and distinguished by a painted interior inspired by a work by Waltraud Redl. Its zebra motif, developed by Redl and Patrizia Bernini, is closely connected with the identity of the Zebras selection.

Reception and fermentation

Grapes are harvested by hand and selected before pressing. The principal Sangiovese wines undergo maceration and fermentation for 20–25 days in temperature-controlled stainless-steel tanks at 26–28°C. Valerio follows a shorter 10–15-day maceration and fermentation in temperature-controlled stainless steel at the same temperature range.

Maturation

Brunello di Montalcino matures for 24 months, with 60% in 225-litre French oak barriques and 40% in 10–30 hl oak casks, followed by at least 24 months in bottle.

Rosso di Montalcino matures for 6 months using the same 60% French-barrique and 40% large-cask division, followed by at least 12 months in bottle.

Zebras Brunello di Montalcino DOCG is reserved for years judged excellent and for vineyards attaining the best ripeness as the season develops. It matures for 30–36 months, with 60% in 225-litre French oak barriques and 40% in 10–30 hl oak casks, followed by at least 18 months in bottle.

Oro Rosso IGT receives no more than 3 months in wood and at least 6 months in bottle. Valerio matures in stainless steel for 3–4 months before bottling and is made without oenological processing aids.

After the Brunello-bound wines are racked, their grape skins are transferred immediately to a distillery to preserve varietal aromas. Grappa is produced there with a traditional discontinuous steam still. The estate makes both an unaged version and an aged grappa derived from Zebras pomace.