Giodo

Carlo Ferrini has his hands always busy: as a great oenologist, consultant in brilliant cellars scattered around the boot, and since 2004 also as a wine producer. His successful career began in the 1980s as technical director of the Consorzio del Gallo Nero, where he began an intimate dialogue with Sangiovese, which he never interrupted.

After 10 years, it's time to take flight as a wine maker, starting from Montalcino, where he wins the favor of critics from all over the world, and then moving on to every significant corner of Italy's wine industry. While he helped to keep up the myth of pearls of our oenology such as the wines of Castello del Terriccio in Pisa, those of Tenuta San Leonardo in Trentino or in sunny Sicily with Tasca d'Almerita (we only mention a few because the list is very seasoned), he developed the idea of "putting up" the vineyard by falling back on Montalcino, where his professionalism exploded, and then extend with a few plots even to the beloved Etna.

Giodo is a solid project with a total of 5 hectares, where the winemaker-producer can express his ability, this time without filters, in the lieu-dit of Sant'Angelo, located on the south-east side of the denomination, at an altitude of 300 meters. Here he breeds vines of 10 different clones of Sangiovese, 12 years old, with a copious density of 6600 vines/ha; denying those who accuse him of making excessive use of barriques, he vinifies only in tonneaux, a type of barrel that he considers perfect to maintain the gentle traits of his wines. The result in the glass is surprising, first of all with Brunello Giodo (named after mother Giovanna and father Donatello), and for the excellent Sicilian product, the latter made by plants of 80 years of age, grown at 950 meters above sea level. The only flaw is the small number of bottles produced, which will make these wonderful samples even more attractive to collectors.

Carlo Ferrini has his hands always busy: as a great oenologist, consultant in brilliant cellars scattered around the boot, and since 2004 also as a wine producer. His successful career began in the 1980s as technical director of the Consorzio del Gallo Nero, where he began an intimate dialogue with Sangiovese, which he never interrupted.

After 10 years, it's time to take flight as a wine maker, starting from Montalcino, where he wins the favor of critics from all over the world, and then moving on to every significant corner of Italy's wine industry. While he helped to keep up the myth of pearls of our oenology such as the wines of Castello del Terriccio in Pisa, those of Tenuta San Leonardo in Trentino or in sunny Sicily with Tasca d'Almerita (we only mention a few because the list is very seasoned), he developed the idea of "putting up" the vineyard by falling back on Montalcino, where his professionalism exploded, and then extend with a few plots even to the beloved Etna.

Giodo is a solid project with a total of 5 hectares, where the winemaker-producer can express his ability, this time without filters, in the lieu-dit of Sant'Angelo, located on the south-east side of the denomination, at an altitude of 300 meters. Here he breeds vines of 10 different clones of Sangiovese, 12 years old, with a copious density of 6600 vines/ha; denying those who accuse him of making excessive use of barriques, he vinifies only in tonneaux, a type of barrel that he considers perfect to maintain the gentle traits of his wines. The result in the glass is surprising, first of all with Brunello Giodo (named after mother Giovanna and father Donatello), and for the excellent Sicilian product, the latter made by plants of 80 years of age, grown at 950 meters above sea level. The only flaw is the small number of bottles produced, which will make these wonderful samples even more attractive to collectors.

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