The term Potazzine in Montalcino is used to indicate the great tits, small lively birds and colorful inhabitants of the Tuscan countryside; that is why Potazzine often becomes a loving appellation with which grandparents and parents turn to their little girls. It was her maternal grandmother, in fact, to call Viola and Sofia, the daughters of Gigliola Giannetti.The link with the two Potazzine is not only expressed by the name, but is also found in the entire evolutionary path of the winery, which sees its beginning in 1993 with the birth of the first-born Viola and an extension of two hectares, in 1996, with the arrival of Sofia, up to the achievement of the 5 hectares registered to Brunello that the estate boasts today. The estate consists of five hectares of vineyards registered in Brunello, three of which are located near the winery, at 507 meters above sea level, with an average age of 14 years. The rest are located in the area of Sant'Angelo in Colle, about 340 meters above sea level, planted in 1996. The system of breeding is spurred cordon one-sided, with a density of about 6000 plants per hectare. Harmony, finesse and cleanliness are the key words of Le Vini de Le Potazzine, who can count on the company's ability to assemble the elegance and the aromas of the grapes grown in the west, in Le Prata, near the winery, with the structure of the clusters grown further south, near Sant'Angelo in Colle. The goal pursued since the first vinification at Le Potazzine, was to produce wine in the most natural way possible, seeking balance, elegance and a strong personality. This is achieved with natural fermentation, thanks to the only indigenous yeasts, which together the long maceration and aging in medium-sized Slavonian oak barrels, as tradition, both for Brunello and Rosso di Montalcino, create the conditions for the production of wines with a persuasive and never vulgar tannin, with a tangible and recognizable stylistic number aimed at finesse. The company has always used for aging its wines, Slavonian oak barrels of 30 and 50 hectoliters. The Brunello usually refines in cask for about 40 months, the Brunello Riserva, produced only in the best years, rests in the wood for about 60 months, while our Rosso di Montalcino stays there for 12 months, even if the production disciplinary does not provide any type of aging.