Us

ELISABETTA FAGIUOLI is the living metaphor of her land, and she greets you, as the land welcomes you, with a smile that testifies to her joy in extending you hospitality. She shares with you her vision of the world, and impresses you with the same quiet strength that millennial culture of winemaking possesses. And you accept her for the elegance of her eloquence and gestures. She knows how to be firm and tough, going against the stream and standing alone, but is never unpleasant, never violent, with the same demeanor as the timeworn towers of San Gimignano across the valley from her property, towers grafted miraculously to the slopes of the hills harmoniously planted in vines and olives… On Poggio di San Gimignano
LUIGI VERONELLI: I Vignaioli Storici , 1989

Sergio: meek and gentle in his heart but strong and unbending like an oak. He was the sustainer and the guide of Montenidoli in difficult times. The great big oak of Montenidoli died with him, when he passed away. He was an expert psychologist and a true educator. Time stopped for everyone who came to him. He knew how to enter into people’s souls and help them: entering into a dialogue with them that never ended. He brought with him a wind of love, friendship, collaboration. He created the beautiful family of Montenidoli.

ENCOUNTERS

Great Masters of Wine that have enlightened Montenidoli through the years. In different ways they have revealed the mystery of wine.

– André Tchelistcheff: “To make a good wine you need three things: a good soil, a lot of air, a lot of light” André honored Montenidoli with his visit.

– Henry Jayer: “Your wine destroys my taste buds: come and taste my wine” “And while I was tasting he explained in simple words what makes the miracle of a good wine”.

– Giulio Gambelli: I first met him by chance at 8am in a laboratory in front of a long row of glasses … “ You can join and taste with me”, he said to me. Ever since he has been a great friend and i went on for many years to taste Sangiovese with him.

– Giacomo Tachis: I went to him and asked: how do you make good wine? He replied, looking at my legs: “Read cook books.” I took his advice, changed my skirt with pants and learnt in my kitchen about yeasts and fermentations.”

– Carlo Corino: The Piedmontese gentleman that went all the way down to Australia to make wine and came back thanks to Diego Planeta: he was the magician of tastings and assemblage.

– Ruben Larentis: He does not drink wine but is a very refined taster. He is the best in Italy for “méthode champénoise” and his bottles often surpass French Champagne. His approach to wine is humility and constant attention.

Us

ENCOUNTERS

WHO WE ARE