Salvioni (La Cerbaiola)
サルヴィオーニ（ラ・チェルバイオラ）
A cult-status icon of Brunello, defined by extreme rarity and timeless elegance.
Salvioni, also known as La Cerbaiola, is a legendary cult producer in Montalcino, Tuscany. Founded by Giulio and Mirella Salvioni, with their first official vintage released in 1985, the estate is now run by the next generation — David (viticulture) and Alessia (sales and administration). The vineyards sit on the La Cerbaiola hill just 4 km from Montalcino, at around 420 meters above sea level overlooking the Val d'Orcia, with south-eastern exposure. Only about 4 hectares are dedicated to Sangiovese for the flagship Brunello, kept deliberately tiny to preserve obsessive quality control — annual production never exceeds roughly 13,000 bottles. Fermentation takes place in stainless steel, with aging in large traditional Slavonian oak casks in the family's historic underground cellar. The result is a Brunello di Montalcino prized by collectors for its extreme rarity, mineral precision, and extraordinary aging potential, regularly cited alongside Soldera and Case Basse as one of the appellation's most sought-after cult wines.
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Who Is This For?
Ideal for serious collectors and connoisseurs seeking the pinnacle of traditional, terroir-driven Brunello di Montalcino.
Frequently Asked Questions
- Why is Salvioni considered a cult producer?
- Salvioni is considered a cult producer because of its extremely limited production (never more than about 13,000 bottles a year), consistent high quality, and the ability of its wines to age for decades.
- What is the relationship between Salvioni and La Cerbaiola?
- Salvioni is the family name of the producer, while La Cerbaiola is the name of the estate and the specific hillside vineyard, just 4 km from Montalcino, where the grapes are grown.
- What food pairs well with Salvioni Brunello di Montalcino?
- Its firm tannins and dark-fruit intensity pair beautifully with grilled ribeye steak, roasted lamb, and venison, and it works especially well with wagyu beef or umami-rich soy-based dishes.
- How is Salvioni's Brunello made?
- Fermentation takes place in stainless steel, followed by aging in large traditional Slavonian oak casks in the family's historic underground cellar, with minimal intervention throughout.