History
The estate before winemaking
Scopone’s soils have supported valuable crops and vineyards since ancient times. The estate’s historic name derives from Erica scoparia, the heath that grows abundantly in the adjoining woodland.
During the 19th century, the main house accommodated local farming families. In the Second World War it became a refuge for displaced people.
From a mixed vineyard to a wine estate
In the early 1990s, Scopone had a mixed vineyard covering 1.5 hectares. Its development as a dedicated wine estate began in 1996, when Giacomo Tachis recognized the property’s potential and the winemaking business was established. The Sangiovese vineyard known as Pescinaie was planted in the same year.
A major phase of vineyard establishment followed in 2000. Pratino was planted with Cabernet Sauvignon; Castagneto with Cabernet Franc; Quercia and the southern section of Cabina with Merlot; and the northern section of Cabina, Parcel 8, Vignone, Renaione and 12 Rows with Sangiovese. The Merlot micro-vineyard Piccolo also dates from 2000.
In 2006, Mandorlo and Massale were planted as two sections of the same Sangiovese installation. Further plantings followed in 2009: Parcel 1 with Syrah and Cantina, Vigna Nuova Bassa and Vigna Nuova Alta with Sangiovese.
The vineyard holding subsequently grew from its original 1.5 hectares to 12 hectares. Sangiovese became the principal variety, accompanied by smaller plantings of Merlot, Cabernet Sauvignon, Syrah, Cabernet Franc and Petit Verdot.
The Minari period
Cristina Minari acquired Scopone in 2021, and the Minari family assumed responsibility for the estate. Cristina moved from Bologna to Montalcino to lead its development. Francesco works alongside her, coordinating the wider team.
Also in 2021, Stéphane Derenoncourt and Julien Lavenu began supporting the estate’s oenological and agronomic strategy. They became central to a micro-zoning project based on soil core sampling and detailed analysis of soils and grapes. The project is building a morphological map of every parcel so that individual vineyard portions can be directed toward the wines best suited to their characteristics.
First market release
Brunello di Montalcino 2018 was the first Scopone Brunello vintage presented to the market. It subsequently received the Italian Sommelier Association’s 4 Vines distinction.
Terroir
Location and landscape
Scopone lies in the Val d’Orcia, designated a UNESCO World Heritage Site in 2004, approximately halfway between the medieval village of Montalcino and the Benedictine abbey of Sant’Antimo. The estate occupies the southeastern part of the denomination at almost 500 metres above sea level. Its surroundings comprise hills, manor houses, vineyards, olive groves and woodland. A local legend holds that Charlemagne blessed these lands.
The vineyards lie on the Montalcino side facing Monte Amiata. Their slopes have gradients of 6–10%. The position has a mild, ventilated climate and a high frequency of clear days. Within the estate, the coolest and most humid area contains a small Sangiovese plot used for MAJA Toscana Rosato.
Soils and geology
The general soil profile is stony and relatively lean, with an active layer that becomes shallower than in the lower-lying sections. It derives from decomposed rocks including galestro and alberese and generally contains clay mixed with sand and abundant limestone.
Detailed parcel analysis reveals several distinct expressions of the Pietraforte formation. These include shallow, gravelly soils with limestone rock within 50 cm; sandstone with quartz-feldspathic and carbonatic siltstones; slope deposits derived from those rocks; deep, very calcareous, gravelly soils with limestone rock at 110–150 cm; and the poorly cemented micro-conglomerate locally called Cicerchina. Other areas contain predominantly blue-grey clay and silty clay, including locally fossiliferous material assigned to the Blue Clay formation (FAA).
The adjoining woodland supports abundant Erica scoparia, the plant from which the estate takes its name. The woodland, vineyards, olive grove and beekeeping activity form part of the property’s wider biodiversity.
Winemaking
Scopone’s 12 hectares are planted principally with Sangiovese, with smaller areas of Merlot, Cabernet Sauvignon, Syrah, Cabernet Franc and Petit Verdot. All vines are trained to bilateral spurred cordon, at an overall density of approximately 5,210–5,680 vines per hectare. Sangiovese clones and rootstocks were selected in relation to the estate’s different soil types.
Since 2021, the agronomic program has incorporated detailed micro-zoning led with Stéphane Derenoncourt and Julien Lavenu. Soil core sampling and close analysis of both soils and grapes are being used to build a morphological map of every parcel. Individual portions can consequently be directed to the production best aligned with their measured characteristics.
Harvesting is manual. Merlot and Syrah are generally picked in the first half of September, Sangiovese from late September into the first days of October, and Cabernet Sauvignon last. Bunches are placed in crates holding no more than 15 kg to avoid compression. The crates are thoroughly cleaned before returning to the vineyard. Initial bunch selection takes place during harvest, followed by further selection at the winery.
The field team manages the vineyards together with the olive grove and other estate greenery and is developing beekeeping on the property. The adjoining heath woodland, cultivated areas and apiary contribute to the estate’s biodiversity.
Harvest reception and selection
The harvest proceeds by variety, usually beginning with Merlot and Syrah in the first half of September. Sangiovese follows between late September and early October, and Cabernet Sauvignon concludes the picking season. Grapes arrive in crates with a maximum capacity of 15 kg, limiting pressure on the bunches.
Whole clusters pass across a sorting table before destemming. A second selection is then made at berry level before crushing.
Fermentation and extraction
Alcoholic fermentation takes place in temperature-controlled stainless-steel tanks. The general cycle lasts approximately one week—elsewhere defined as about 7–10 days—at 26–29°C. Open or closed pump-overs are selected according to grape variety and fermentation requirements, with particular emphasis during the early stages.
After alcoholic fermentation, the skins remain in contact with the wine for a post-fermentation maceration of approximately 10–15 days, with the precise duration adjusted to the variety.
Malolactic fermentation and maturation
After racking, malolactic fermentation takes place directly in barriques, tonneaux, or larger 25 hl and 65 hl barrels. Vessel choice and duration vary by grape variety and wine. The estate’s wood program includes French barriques and tonneaux, 25 hl French-oak barrels and 65 hl Slavonian-oak barrels.
Following maturation, the final blends are assembled. The wines rest in tank before bottling and, according to type, continue ageing in a temperature-controlled bottle warehouse.
Philosophy
Scopone treats nature as an active member of the estate team. In Cristina Minari’s formulation, the strength, integrity and biodiversity of the property provide the foundation, while human work in the vineyards and cellar refines the character of each parcel and vintage.
The estate’s declared direction under the Minari family combines development with close attention to place. Its micro-zoning program expresses this approach in practical terms: each parcel is studied through soil cores and grape analysis, and its individual sections are assigned according to their characteristics rather than treated as a uniform vineyard.
The motto “At Scopone, everything grows” links the estate’s philosophy to the fertility of its land, its historic vineyards and crops, the heath woodland, olive grove and developing beekeeping activity.