Pioneer of Castelnuovo dell'Abate
Founded in 1975. This was before the establishment of Banfi, which sparked the expansion of Brunello production, and before the promotion to DOCG. The fields and brewery are located in the hills of Castelnuovo dell'Abate, the southernmost tip of the appellation. When the estate, originally called Loreto e San Pio, was acquired by lawyer Gabriele Mastroianni, it consisted of only forest and meadows, but no grapes. This is because the soil was poor, steep and prone to collapse, making it unsuitable for cultivation. However, in addition to the warm climate typical of the southern region, the slopes that open from the southwest to the south receive plenty of sunlight. In the summer, there is no rain and the daytime temperature sometimes reaches 40 degrees, but because of the constant cool breeze blowing from the 1,700m high Mt. Amiata that approaches to the south, the temperature difference between day and night exceeds 15 degrees. Additionally, Mount Amiata serves as a barrier against storms and hail. Mr. Mastroianni quickly became convinced that this was the land that would produce excellent Brunello, so he cleared the field and planted vines. In order to make wine from the grapes grown in this terroir without adding anything unnecessary, it was decided from the beginning that neutral concrete tanks would be used for fermentation and large barrels would be used for aging. Mastroianni's work, which emphasizes the Brunello tradition, is said to have exhibited the wonderful aroma characteristic of the region's fine Sangiovese from the earliest vintages.
The secret story of the birth of Skiena Dazino
Andrea Machetti, a key player at Mastroianni, was brought in in 1992 as the cultivation and brewing director. He is a local brewer who is familiar with Montalcino, and was involved in the brewing of Banfi for a long time under Ezio Rivera, one of Italy's best winemakers. However, Banfi's methods were very modern, incorporating the most cutting-edge technology and equipment of the time. Feeling uncomfortable with this, he came to Mastroianni in search of a place where he could make more natural wine. Andrea looks back on her early days. Vinification was carried out in simple huts called cantinas, and the wine was sometimes stored in places where temperatures could reach 40 degrees Celsius in the summer. He found himself in a completely different environment than before, and what surprised him most was when he was tasting wine that was aging. I was shocked by the outstanding taste of the wine from the barrel labeled ``Gualtiero Marchesi''. It happened to be reserved for a stalwart of Italian cuisine, but otherwise it would have been blended into regular Brunello. Andrea decided to locate the plot that produced the wine and bottle it independently from now on. That section is Schiena Dagino. Mastroianni's top cru was discovered through his aesthetic eye.
