Conti Costanti

THE HISTORY
The noble Costanti family goes back a long way – at least to Renaissance times. One of several famous counts, Tito Costanti, was both a lawyer and a winemaker who was active when Brunello wines were first being experimented. In fact, not only was he one of the very first to use the name Brunello for Montalcino red wines, but the methods he employed were strikingly similar to
those used for Brunello and Rosso di Montalcino today. Costanti Brunellos, however, were jealously guarded wines until the early 1960s, circulating solely among the owners’ friends and family. This changed with Count Emilio Costanti, physician and grape-grower, who first
put the family name on the wine map. Dr. Costanti had no children. After maximizing the winery’s potential and releasing the first “public” vintages, Emilio Costanti traced the sole living descendant of this ancient Sienese family, Andrea Costanti, a fresh graduate in geology at
the University of Siena — with no background in wine. Andrea was appointed as the legendary count’s heir and successor in 1983 and immediately proved himself well worthy of Emilio’s trust. He proved not only upt to task, sbut enhanced the family’s reputation for making great Brunello. Andrea achieved this by relying on his excellent instincts for wine, and an in-depth knowledge
of the terrain’s geological components. In time, these natural skills were perfected, so that he eventually styled the range together with the winemaker, Vittorio Fiore.

THE TERROIR
The range has the unmistakable imprint of the Matrichese cru, yielding Brunellos of unparalleled
elegance and complexity, with luscious, focused berry fruit, remarkable structure, and exquisite balance. Today, the Matrichese terroir remains the heart of the estate and covers 25 acres located at an altitude of 1,312-1,476 feet above sea level. There is also a 10-acre vineyard in Montosoli at 1,181 feet above sea level. At Costanti, harvest takes place between the first and second week of October. After 14 to 21 days’ temperature-controlled fermentation on the skins in
stainless steel vats of max. 50-hl. capacity, the wine undergoes the mandatory élevage in oak, then six months’ minimum maturation in bottle. The result is a sumptuously full-bodied, rich and complex wine with deep, opulent fruit, and sturdy acidity and tannins, leading to grandeur and great longevity.
The vineyards are calcareous clay, with a density of
3,500 vines per acre, and the soil is poor in organic
components. This ensures higher extract and
concentration as well as ample, elegant aromas