Terroir: A single, 4 hectare, plot called Rigaccini Secondo; Loam soils, rich in sandstone and limestone with marl
Winemaking: Hand harvested; Destemmed and lightly crushed; Natural fermentation and 20-30 day maceration in cement vats; Aged 2-3 years in large format French and Slavonian oak barrels and 6-12 months in bottle
“In Montalcino, there are traditionalists and there is Padelletti. This is one of Montalcino’s oldest families; documents demonstrate they already had vineyards in 1570…Claudia Susanna Padelletti runs the firm today, after working for years in the banking industry. Her vines, on average twenty-five years old, are located at the family’s Rigaccini podere to the northeast of the town, at the foot of Montalcino’s hill…Vineyard altitude is 400 meters above sea level, guaranteeing sharp day and night temperature changes that generate fine and focused aromas, while calcium-rich clay soil lends full but elegant aromas.
The Padellettis cramped but functional cellars are still located beneath the family’s sixteenth-century home [in Via Padelletti, to honor the contribution to the town by earlier generations of the family] in the town center, where fermentation is carried out in glass-lined cement tanks and aging takes place in – you guessed it – 30-hectoliter Slavonian botti for two years, and one in 30-hectoliter botti of French wood, the firm’s only break with rigid tradition.” -Brunello di Montalcino, Kerin O’Keefe