Surrounded by woodland, the estate of Salvioni looks out over the Val d’Orcia at an altitude of 1,300ft.  There are three small vineyards totaling 4 hectares, each with its own characteristics: soils that vary from chalky schist to stony marl; and subtle differences of micro-climate that influence the ripening of the grapes. All the work in the vineyard is carried out by hand, with hard pruning to obtain low yields of fruit and careful selection during the manual harvest. Production is deliberately limited, to obtain the very best from a unique terroir: 10,000 bottles a year when Brunello is made. Following the grape harvest, fermentation and racking take place in stainless steel tanks, and once malolactic fermentation is complete, the  wine is aged in Slavonian oak casks.