By continuing to browse or by closing this window, you accept the use of cookies.

This website or its third party tools use cookies, which are necessary to its functioning and required to achieve the purposes illustrated in the cookie policy. By closing this banner or continuing to browse, you agree to the use of cookies.

I Accept Cookie Policy
Website Logo
Consorzio del Vino Nobile di Montepulciano
The Godiolo establishment forms part of an agricultural area characterised by vineyards, olive groves, scattered farmhouses, ancient country pathways and a land with the vestiges of various civilisations next to barely intact natural areas. The colonial houses of the establishments Villa Paolina and Godiolo are in fact connected-divided by a difference in the land level with a ledge of sandstone where a wood of oaks, holm-oaks and cobezzoli has developed and a variety of animals such as hares, pheasants, badgers, hedgehogs, squirrels, birds and roe deer have found their natural habitat.
The vineyards:
- around 2,50 hectares of vineyards more than 40 years old, with blackthorn, canaiolo and violet clones which enrich the nobile wine they produce. The blackthorn clones enhance the delicacy and fruity taste of the wines. On the other hand the presence of malvasia and trebbianino, locally known as “pulcenculo” enriches and renders unique the quality and aroma of the “Vin Santo di Montepulciano”, still produced with the method handed down by our ancestors.
- around 3,00 hectares of newly established vineyards. A selection of the best clones of sangiovese produced after the 90´s has been carefully chosen, seeking a low production in favour of product quality. In the farm vineyards the grape harvest is carried out manually, in small cases to prevent the grapes (acini) from crushing. Shortly afterwards the grape is selected, the stalk and stem are removed and it is introduced in the cellar. Here it ferments at controlled temperature so as to preserve its characteristic aromi. Following fermentation, maceration takes place with daily delestage and rimontaggi for a period of fourteen days. After the “svinatura” (drawing off the wine from the vats) the residue is softly pressed and the malloatica fermentation is controlled. By Christmas the wine thus produced is transferred into wine barrels where it is kept at constant temperature. Every three months the wine is decanted and it is thus refined for a minimum period of twelve months. The production cycle finishes with a glass refinement at controlled temperature. The farm Godiolo, a farm run by a family, produces its wine with modern and efficient equipment, adequate to the farm´s dimensions, but the family Fiorini of Montepulciano, has always been in the wine-making, even if in the past they limited to family consumption. The family´s main activity in the past was, in fact, the building restoration, having thus the skill and knowledge necessary to pursue works purely “artigianali” in the construction field. Thus the wine-making tradition has always formed part of the historical and cultural heritage of the family itself, present in the area since the XVI century. An ancient family, linked to the “poliziano” land, with an ancient wisdom that has been handed down from father to son.