Made according to the organic method

Work in the vineyard

Only natural treatments

We use only organic treatments with low doses of copper and sulfur and the use of natural fertilizers according to ancient peasant traditions. Between one row and another we sow wheat, barley and broad beans in order to provide organic nutrients to the soil.


Work in the cellar


What was once the old stables for the shelter of animals were located under the farm, today houses the cellar and there we vinify the grapes. We use steel tanks for vinification and storage. In addition we use of French, Hungarian and Austrian Tonneaux allow the wine to be refined, following a different "recipe" every year, to ensure that the wine does not have standardized aromas but has unique aromas given by the vintage of the grapes.


Wine storage

Made with the utmost care

Brunello di Montalcino needs to remain at least 4 months in the bottle before it is ready for consumption. In this phase we place our horizontal bottles in a room with a controlled temperature of about 18 ° C.


The Il Cocco Vineyards

From distant origins...

The Vigna del Cocco already existed in 1765 when the Leopoldino Cadastre was promulgated. Since then it has always developed more enriching the structure of the soil and the vigor of the plants. Over the last couple of years we have seen an improvement in the vitality and fruiting of plants.
Currently we produce our wines on three hectares of vineyards, cultivated organically, without herbicides and chemical fertilizers.

Our vineyards

The ideal location

At 600 meters above sea level, our vineyards enjoy a particularly beneficial climate.
About 5 km away from the hill of Montalcino, they have a south-east exposure especially favorable because they are beaten by Sirocco and Tramontana winds that facilitate a microclimate adverse to the proliferation of diseases.

Work in the vineyard

Careful methods and proceedings

In the vineyard we try to use the tractor as little as possible, in turn relying on the use of green manure in order to bring nitrogen to the vines. In the rows, processed only every 3 years, we try to have the maximum biodiversity of species of flowers and wild herbs in order to stimulate exchanges between the roots.


A path in progress

The fermentation is carried out in steel tanks for a period of about thirty days, during which the must, through indigenous yeasts, becomes wine and through contact with the skins acquires color and body.
The use of indigenous yeasts aims to obtain wines that cannot be reproduced as these yeasts develop on the skins of the grapes, during the agricultural season and are typical of the Terroir of Podere Il Cocco.

Rest in barrels

Where wine takes shape and character

After vinification, the wine is stored for a few months in steel tanks before being racked into oak barrels from France, Hungary and Austria. The aging of about 3 years in Tonneaux of 500 liters allows the wine to acquire tertiary aromas such as tobacco, vanilla, cocoa...At the same time, through the wood, a micro-oxygenation takes place that allows the wine to evolve its characteristics such as tannins and acidity.
The use of different types of wood every year, with also different seasoning and roasting, allows to obtain wines that reflect the wine vintage and are different and pleasantly unique.


A final touch of elegance and stability

After aging in wood, Brunello needs a period in steel tanks in order to best blend the aromas obtained in each single barrel and obtain complexity and depth of the aromas. 
The steel period also allows to certify the wine and obtain the Brunello di Montalcino D.O.C.G. Mark. otherwise it would be not usable.

The bottling takes place with semi-automatic machines where each bottle is taken in hand several times, first to fill it and then to cork it. The cork is obligatorily made of natural cork, and by choice it is a first choice stopper with "IGEA" treatment of the Mureddu company, which guarantees thresholds below the perception for Pirazine, Geosmina and Guaiacolo.


In oak barrels

The choice of the right type of wood (French, Hungarian or Austrian Oak) is made immediately after the end of fermentation by Giacomo, when the wine is still warm and before winter arrives. Every year the decision which and how much wood will have to be bought new in order to fix the character of the wine is taken after the first tasting. Every year the magic is repeated and every year the previous experience helps to always find new ways to refine Brunello.

Refinement in bottle

In Bordeaux 0.75 cl

The maturation process ends with bottling in Bordeaux style bottles from 750 cl., 1500 cl, 3000 cl up to 18 liters.
The choice of the bottle is mandatory to the Bordeaux shape and dark color to give all Brunello di Montalcino the same touch of elegance and refinement.

Wine conservation

Environmental factors are decisive

All bottles are bottled in the company, one by one, and in turn labeled by hand and then stored in the company. The methods of storage even after bottling are decisive: the control of humidity, temperature, and light.

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