Enrico Santini

History

1998 — A new direction in Bolgheri

The winery was founded in 1998 after its founder made the decision to leave an established career and devote himself to a longstanding passion for wine and a close connection with Bolgheri.

Gradual development

Enrico Santini subsequently grew step by step. Production incorporated innovative techniques while retaining traditional methods, with each harvest approached through sustained work and respect for nature. Attilio Pagli began collaborating with the winery as consulting oenologist during its early years, contributing to the pursuit of its intended quality standards.

The family-run estate today

The winery is now a family-run operation cultivating approximately 14 hectares of vineyards in the heart of Bolgheri. Its contemporary approach continues to combine traditional practice with innovative production processes. The stated objective is to make high-quality wines that express Bolgheri and the values of the estate, supported by sustainable viticulture and production conducted with respect for nature.

1998The winery was founded following the decision to leave an established career and pursue a passion for wine rooted in a strong connection with Bolgheri.

Early yearsConsulting oenologist Attilio Pagli began collaborating with the winery in support of its quality objectives.

Subsequent developmentThe estate expanded gradually and introduced innovative production techniques while continuing to employ traditional methods.

TodayEnrico Santini operates as a family-run winery with approximately 14 hectares of vineyards in the heart of Bolgheri.

Terroir

The vineyards lie in the heart of Bolgheri, within a landscape of gentle hills influenced by a Mediterranean climate and maritime winds. These elements combine to create the local microclimate affecting grape character and quality.

The soils are characterized as complex, although their individual geological components are not defined. Vineyard material used across the range comes from east- and southwest-facing sites. The estate treats the relationship between viticulture, winemaking and place as central to the expression of Bolgheri in its wines.

Winemaking

Hand harvestGrapes are picked by hand at the intended ripeness, with careful bunch selection.

Spontaneous fermentationRed varieties are vinified separately in stainless steel with spontaneous, temperature-controlled fermentation.

Indigenous yeastsSelected red lots ferment with indigenous yeasts.

French oak maturationRed wines mature in French oak barriques, including both new and previously used vessels.

Bottle ageingWines undergo further maturation in bottle before release.

Fine-lees ageingThe white wine remains on its fine lees in stainless steel before bottle maturation.

Enrico Santini follows a stated commitment to sustainable viticulture and to choices intended to respect and preserve the natural environment.

Quality control begins in the vineyard. Grapes are harvested by hand once they reach the intended level of ripeness, and bunches are selected carefully. For the most selective Merlot production, harvesting is divided across multiple days so that grapes can be picked according to their condition and maturity. The oldest and best Merlot vines are reserved for this selection.

No certifying organization, formal organic or biodynamic status, conversion date, soil-management system, disease-control program, irrigation policy, training method, planting density or stated yield is identified.

Production proceeds through four principal stages: grape reception and preparation, fermentation and maceration, maturation, and bottling followed by further ageing in glass. Grapes are hand-harvested with bunch selection, and selected lots may undergo an additional selection after arrival at the winery.

For white-wine production, the grapes are pressed gently and the must settles naturally at low temperature. Fermentation takes place in stainless-steel tanks at 13–15°C, after which the wine remains on its fine lees. Maturation begins in steel and continues in bottle.

Red grape varieties are generally vinified separately. Stainless-steel tanks are used for spontaneous, temperature-controlled fermentation and maceration. Depending on the selected material and intended result, maceration runs from approximately 20 days to four weeks. Certain lots ferment with indigenous yeasts, while the duration of extended Merlot maceration at 24–28°C is decided through daily tasting from the tanks.

Red wines mature in French oak barriques for periods determined by the intended cuvée. The cellar uses both new and previously used barriques. After oak maturation, the wines receive additional bottle ageing before release. Blending includes a further selection of lots where required.

Philosophy

Enrico Santini presents its philosophy through four connected principles: quality, craftsmanship, authenticity and sustainability.

Quality begins with careful selection at harvest and is pursued through close attention at every production stage. Craftsmanship is associated with methods that preserve traditional practice, while innovation is adopted alongside rather than in place of that tradition. Authenticity is defined as maintaining the character of Bolgheri and allowing each vintage to retain its own identity.

The estate regards every harvest as an opportunity to continue a tradition that respects the past while looking ahead. Its environmental principle is that production choices should respect and preserve nature. The broader aim is to produce wines that communicate the territory and the family estate’s values rather than detach cellar work from its agricultural setting.