Written by Kerin O'Keefe

Col d’Orcia

The first thing to do was to pull up tobacco and wheat; after that it was years of studying Sangiovese. All that work has paid off, says Kerin O’Keefe, and Col d’Orcia continues to set ever higher standards in Montalcino. Perhaps one of Francesco Marone Cinzano’s most significant contributions to Montalcino was choosing the right

© Paolo Tenti | Poggio al Vento vineyard with Castello di Argiano in background

The first thing to do was to pull up tobacco and wheat; after that it was years of studying Sangiovese. All that work has paid off, says Kerin O’Keefe, and Col d’Orcia continues to set ever higher standards in Montalcino.

Perhaps one of Francesco Marone Cinzano’s most significant contributions to Montalcino was choosing the right areas to plant Sangiovese.

Read the article: Col_dOrcia_feb_2013.pdf

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