Tenuta Le Potazzine
テヌータ・レ・ポタッツィーネ
High-altitude mother-daughter estate crafting fresh, terroir-driven Brunello.
Tenuta Le Potazzine is a family-run Brunello di Montalcino estate founded in 1993 by Gigliola Giannetti together with her husband Giuseppe Gorelli, near the hamlet of Le Prata southwest of Montalcino. The name comes from a local Tuscan dialect word for small, lively birds — an affectionate nickname the family used for Gigliola's daughters, Viola and Sofia, who now run the estate alongside her. The five hectares of Sangiovese vines are split between two plots, Le Prata (507m, southwest-facing) and La Torre (420m, southeast-facing), among the highest and coolest sites in the Brunello di Montalcino appellation. The altitude and constant breezes delay harvest into October and preserve freshness even in hot vintages. Farming is organic, and in the cellar the estate follows the philosophy of the legendary Sangiovese consultant Giulio Gambelli: spontaneous fermentation with indigenous yeasts, long macerations of 30-45 days without temperature control, and extended aging in large Slavonian oak casks. The first Brunello was released from the 1997 vintage, and Riserva bottlings are made only in outstanding years such as 2004, 2006, 2011, 2015 and 2019. Despite tiny production, the wines are exported to nearly 30 countries and have earned top scores from Wine Spectator, Vinous and The Wine Advocate.
www.lepotazzine.com ↗Cuvées
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Who Is This For?
For those who prefer finesse, freshness and traditional Sangiovese character over power and oak — elegant, high-altitude Brunello at its most transparent.
Frequently Asked Questions
- What does the name 'Le Potazzine' mean?
- It's a local Montalcino dialect word for small, lively birds, used as an affectionate family nickname for founder Gigliola Giannetti's daughters, Viola and Sofia, who now co-run the estate.
- Who founded Tenuta Le Potazzine and when?
- The estate was founded in 1993 by Gigliola Giannetti and her husband Giuseppe Gorelli near Le Prata, southwest of Montalcino, and remains a family operation with daughters Viola and Sofia.
- What makes Le Potazzine's vineyards distinctive?
- Its five hectares sit on two high-altitude plots, Le Prata (507m) and La Torre (420m), among the highest and coolest sites in the Brunello di Montalcino appellation, pushing harvest into October and preserving remarkable freshness.
- How are Le Potazzine's wines made?
- Organically farmed Sangiovese is fermented spontaneously with indigenous yeasts, macerated for 30-45 days without temperature control, and aged in large Slavonian oak casks, following the traditional philosophy of famed Sangiovese consultant Giulio Gambelli.
- Do Le Potazzine wines pair well with Japanese cuisine?
- Yes — their bright acidity, fine-grained tannins and elegant structure make them excellent with grilled meats, soy-based simmered dishes, and other umami-rich Japanese fare.