Silvio Nardi bought the estate in 1950 at Casale del Bosco; since 1985 it has been run by his youngest daughter, Emilia.
The estate’s vineyards are situated between 140 and 420 metres above sea level: some
extend north-west of Montalcino on the hills around Casale del Bosco, while others are located in the south-east at Manachiara, where the precious cru of the same name originates.
36 vineyards of an untouched and beautiful territory and they aim to express in his products the essence this beautiful Montalcino.
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Owner: Nardi Family Winemaker: Mauro Monicchi oenologist, Eric Boissenot consulting oenologist Varietals planted: Sangiovese, Merlot, Moscato, Syrah, Petit Verdot and Colorino Total acres: 80 hectares under vine Soil: Generally composed of clayey substrates with sandy and muddy intercalations. On the terraces near Casale del Bosco, which are probably of fluvial and tectonic origin, there are shallow but cool bare soils over jasper. In the area of Manachiara the soils lay on top of clays and siltstone-marl with calcareous intercalations and sands rich in quartz. The lands are not very deep but are well-structured with medium inclines and weak erosion. Winery production: 250.000 bottles |
 Tuscany region |
Tenute Silvio Nardi
località Casale del Bosco
53024 Montalcino – Siena – Italy
Web: www.tenutenardi.com
Wines labels & details
“Cru” Manachiara
Brunello di Montalcino DOCG
100% Sangiovese
Winemaking: 12 months in small barrels of French oak (Allier), 18 months in big Slovenian oak casks
Further ageing in the bottle: In bottles for one year
Brunello di Montalcino
DOCG
100% Sangiovese
Winemaking: 12 months in small barrels of French oak (Allier), partly new and partly used. Then, 12 months in Slavonian oak casks
Further ageing in the bottle: 6 months
Rosso di Montalcino
DOC
100% Sangiovese
Winemaking: Maturation: in 50hl Slavonian oak casks for 8 months.
Tùran
DOC Rosso S. Antimo
Petit Verdot 40%, Sangiovese 30%, Syrah 20%, Colorino 10%
Winemaking: 6 months in small barrels of Allier, partly new and partly used. Then 6 months in stainless steel vats and finally refined in bottle
