It stands to reason that Salvioni would follow Soldera. When Giulio Salvioni commenced production in 1985 at his La Cerbaiola estate, he did so with Attilio Pagli at his side. Pagli’s career commenced at Soldera, where he mentored under esteemed consultant Giulio Gambelli. Some discern a likeness between the style of the two houses, marked by a seemingly inexplicable juxtaposition of concentration and finesse. This is understandable, as both Salvioni and Soldera pursue very unique and highly individualized protocols with respect to the crafting of Brunello. Perhaps Salvioni distinguishes himself most prominently through what he doesn’t have, however—namely, a Riserva.

A Riserva would almost be beside the point, given the exceptional quality and intensity that is realized by Salvioni’s normale bottling. While many producers struggle to integrate traditional and modern techniques, Salvioni achieves seamless integration—a blend wherein each enhances the other. Though the grapes receive a traditional extended maceration of 25 to 30 days, they derive from a 3-hectare vineyard in which Salvioni conducts a rigorous, modern-inspired regimen of pruning and yield restriction. The intensity of the protocol is such that production realizes a mere 800 cases—an exceedingly low output. Tradition reasserts its prerogative in the aging period, conducted over a two-year period in Slavonian oak barrels. While the wine is one of intense concentration, the structure conditions this dense provision, affording it an elegant expression. The maturation period of a Salvioni Brunello typically extends over a 25-year period.