Logo Molino Sant'Antimo_edited.png

Carlo Vittori

That abandoned piece of land, after much hard work, proved itself with its fruits.

With determination, where the primary objective is the search for excellence, we have undertaken the construction of the Masterpiece, knowing that it will never be completed.

At the beginning of the 1980s Carlo Vittori, who was already a well-known and
experienced consultant together with his whole family bought his first piece of land
to the south /south west of Montalcino close to the hamlet of Castelnuovo dell’Abate.

Our Philosophy

Our grandparents taught us that through the land our ancestors bequeathed us their lives.
Living in it and from it we hand it on transformed to our descendants.
The land gives us a ‘moral’ inheritance.
The relationship is one of justice and equality.
The most important debt, that of loyalty, we give back to the earth with love, care, fatigue and attention.
We work the land respecting this ‘ideal’.

Organic vineyard management

At the beginning of the 1980s Carlo Vittori, who was already a well-known and experienced consultant together with his whole family bought his first piece of land to the south /south west of Montalcino close to the hamlet of Castelnuovo dell’Abate.
At the time Carlo Vittori was quite a pioneer because the land in this area was more or less abandoned, it was farmed by just a few families who cultivated grapes and olives as their ancestors had always done in the past.
Today the ‘Azienda Molino di Sant’Antimo’ comprises about 40 hectares of land facing south to south west from about 200-250 metres above sea level down to the river Orcia.

To one side Mount Amiata stands watch, when the ‘maestrale’ wind blows it brings the smell of the sea and the coast, to the other side the long ridge protects the land from the cold winds from the north and north east.

The land is a mixture of clay, marl and crushed stone rich in minerals.
The vineyards have been developed gradually.

The preexisting territory is the cradle of the vines selected and then planted. 
The hands and heart of man are their true nutriment, and in the end make the final product outstanding.

Winery

The modern cellar is situated in the woods nearby, it covers about 800 square metres and so the wine is produced in the best possible conditions.

Vinification takes place in modern steel barrels of 1000 Ql.

The carefully selected, pure Sangiovese grapes, during their transformation into wine by the appropriate techniques undergo the constant checks during the long aging process in oak vats. The maximum capacity of 60 Hl. per vat enhances the appreciation of the exceptional qualities of this wine. Its ruby red color, fruity and spicy bouquet, and the harmonious velvety taste, blend to make this wine so particularly elegant and persistent.
The area reserved for the aging process houses large French oak barrels from Alliers and barriques of French oak.

Ageing

The ageing process takes place in French oak barrels and barriques in the controlled-temperature.

It then continues with bottle refinement for between 6 and 36 months before release to market.