Corte Pavone
コルテ・パヴォーネ
High-altitude biodynamic Brunello pioneer in Montalcino
Corte Pavone is a 19-hectare biodynamic estate in Montalcino's Casanuova area, founded in 1996 when South Tyrolean winemaker Rainer Loacker acquired the property and set out to express its high-altitude terroir through 100% Sangiovese. Farmed organically and biodynamically since its founding — with homeopathic vineyard treatments and a bio-architectural cellar built in 2002 — the estate is now run by Rainer's son Hayo Loacker, who has mapped seven distinct micro-terroirs (the "7 Dynamic Crus") using infrared sensors to guide single-vineyard Brunello bottlings. Sitting above 500 meters above sea level, among the highest vineyard sites in Montalcino, Corte Pavone produces an estate Brunello di Montalcino, the single-vineyard Brunello "Fiore del Vento," a Rosso di Montalcino, and a bottle-fermented sparkling rosé — all crafted exclusively from Sangiovese.
www.loacker.bio/en/tenuta-corte-pavone/ ↗Cuvées
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Who Is This For?
For those seeking pure, high-altitude Sangiovese from a biodynamic estate that treats single vineyards as a living laboratory.
Frequently Asked Questions
- Is Corte Pavone certified organic and biodynamic?
- Yes. Corte Pavone has been farmed organically and biodynamically since Rainer Loacker founded the estate in 1996, including homeopathic vineyard treatments and a bio-architectural cellar.
- What grape variety does Corte Pavone use?
- The estate works exclusively with Sangiovese, grown across seven mapped micro-terroirs known as the "7 Dynamic Crus."
- What wines does Corte Pavone produce?
- An estate Brunello di Montalcino, the single-vineyard Brunello "Fiore del Vento," a Rosso di Montalcino, and a bottle-fermented sparkling rosé — all 100% Sangiovese.
- Who runs Corte Pavone today?
- Hayo Loacker, son of founder Rainer Loacker, now manages the estate's vineyards and pioneered the "7 Dynamic Crus" mapping using infrared sensors.
- Does Corte Pavone pair well with Japanese cuisine?
- Yes — its elegant acidity and refined tannins complement umami-rich dishes such as grilled eel (unagi) or soy-glazed wagyu.