The Cordella estate was established in 1998, but produced their first vintage under Maddalena Cordella in 2006. With just around 2 hectares organically-farmed and dedicated for Brunello production, the property has recently established itself as one to watch closely.

As soon as the bunches are harvested, they are carefully selected, destemmed and soft pressed. Maceration lasts 15 days, during which the must is a subject to frequent pumping over and delestage to fully extract color, complexity, and tannins. The wine completes alcoholic fermentation at a temperature which never exceeds 86 °F. It is then transferred and completes malo-lactic fermentation by the end of the year.

The Brunello di Montalcino Cordella is perfect with salami, aged cheese, pasta with Ragù sauce, game and red meats. Serve at 86 °F.