Verbena

History

Foundation and first releases

The agricultural estate was established in 1985 with 2 ha of productive vineyards. Assunta Pascucci and Clara Brigidi—respectively the mother and aunt of the present owner, Luca Nannetti—managed the business during its formative years.

Verbena first entered the market with the 1987 vintages of Rosso di Montalcino and Brunello di Montalcino. Initial output amounted to approximately 5,000 bottles of Brunello and 5,000 bottles of Rosso.

Acquisition and restoration of the historic farmhouse

In the early 1990s, the Nannetti family, already owners of the surrounding land, acquired the farmhouse that now accommodates Agriturismo Verbena. The building had served as a small fortification in the 18th century. The family began a restoration intended to recover its historic character while retaining the traditional architectural details of the structure. Guest apartments and rooms were subsequently created inside the restored farmhouse.

Luca Nannetti takes over

In 1999, Luca Nannetti succeeded his mother and aunt at the head of the estate. The family continued working alongside him, combining established family practices with technical innovation. Luca also assumed direct responsibility for overseeing every stage of vinification, assisted by oenologist Paolo Caciorgna.

Vineyard and production growth

From its original 2 ha, the vineyard holding grew to approximately 10 ha distributed between land around the estate and a second holding at Castelnuovo dell’Abate. Annual output rose from the original combined production of approximately 10,000 bottles of Brunello and Rosso to approximately 30,000 bottles.

The cellar was subsequently renovated and enlarged. Its interior was divided into separate areas for vinification and maturation.

18th centuryThe building now occupied by Agriturismo Verbena served as a small fortification.

1985The agricultural estate was established with 2 ha of productive vineyards under the management of Assunta Pascucci and Clara Brigidi.

1987The estate marketed its first Rosso di Montalcino and Brunello di Montalcino.

Early 1990sThe Nannetti family acquired the historic farmhouse surrounded by its existing land and began restoring the building.

1999Luca Nannetti took over management from his mother, Assunta Pascucci, and his aunt, Clara Brigidi.

Undated subsequent developmentThe vineyard holding expanded to approximately 10 ha and annual production increased to approximately 30,000 bottles.

Undated subsequent developmentThe cellar was renovated and enlarged, with separate spaces established for vinification and maturation.

Terroir

Verbena lies approximately 2 km southeast of Montalcino, beside the Traversa dei Monti road descending from the town toward the Val d’Orcia. The estate occupies a landscape of vineyards, olive groves and rolling Tuscan hills near the Val d’Orcia park.

The vineyard property is divided between two contrasting locations. The vineyards surrounding the main estate face northeast and experience a relatively cool climate, conditions associated with aromatic intensity in the grapes. Approximately half of the property lies at Castelnuovo dell’Abate, where the vineyards face southeast and experience a warmer climate that promotes higher potential alcohol.

Both holdings occupy hilly terrain at medium elevation. No numerical elevations, soil profiles, geological formations or precipitation figures are specified.

Winemaking

Temperature-controlled vinificationThe first stage after harvest takes place in steel using automatic temperature-controlled fermenters.

Barrique malolactic fermentationThe must is transferred to barriques for malolactic fermentation and remains there for approximately one year.

Large-cask maturationAfter the barrique phase, the wine is moved to 40 hl wooden casks until bottling.

Pre-release bottle maturationBottling takes place approximately ten months before the wine is released commercially.

Separate cellar environmentsThe renovated cellar has distinct areas for vinification and maturation.

The estate manages approximately 10 ha of vineyards divided between the land surrounding Verbena and a second holding at Castelnuovo dell’Abate. Across both locations, the vines grow on hilly terrain at medium elevation and are trained to cordone speronato.

The accessible material does not identify an organic, biodynamic or other environmental certification, nor does it define practices for soil cultivation, cover crops, disease control, canopy management, yield restriction, irrigation, harvest method or grape sorting.

The renovated and enlarged cellar is divided into two functional spaces: one dedicated to vinification and the other to maturation. Luca Nannetti personally follows each phase of production with the assistance of oenologist Paolo Caciorgna.

Immediately after harvest, the first stage of vinification takes place in steel using automatic fermenters with temperature control. The must is subsequently transferred to barriques for malolactic fermentation and remains there for approximately one year. It is then moved to 40 hl wooden casks, where it stays until bottling. Bottling takes place approximately ten months before commercial release.

Philosophy

Verbena’s working philosophy centers on a balance between innovation and tradition. The Nannetti family continues to work alongside Luca Nannetti, preserving the estate’s family character while incorporating controlled-temperature equipment and a structured sequence of cellar vessels into production.

Careful personal oversight is another stated principle: Luca follows every phase of vinification directly, supported by an oenologist. The restoration of the historic farmhouse follows a related approach, retaining traditional architectural character while adapting the building for contemporary hospitality.