About Cerbaiola (Salvioni)
The vineyards were first planted in the early 1980s, with the first Brunellos produced from the central part of the original vineyard. Following a devastating frost in 1985, which destroyed many of the olive trees on the estate, the Salvionis redeveloped their estate with more vineyards starting around 1987. Today, the winery produces about 12-13,000 bottles of Brunello annually, with the number of casks varying depending on the quality of the vintage. The Brunello is aged for four years in cask, and bottled with no fining or filtration.
The winemaking process at Cerbaiola is natural, with alcoholic fermentation taking place in steel, and malolactic fermentations usually finished by the end of the year. The winery has two tiny, cramped cellars, one in the center of town and the other next to the vineyards. According to Giulio Salvioni, the most significant change at Cantina Salvioni over the last thirty years has been the greater age of the vineyards. The resulting wines are highly regarded, with top vintages receiving no Rosso and all of the wine bottled as Brunello.