ORGANIC IS NOW TAKING OVER THE BRUNELLO VINEYARDS AND WINE COMPANIES HAVE UNITED AS "MONTALCINO BIO" AND A CONFERENCE TO BE HELD ON JULY 7TH. MARONE CINZANO (COL D'ORCIA) SAID, "ORGANIC IS THE WAY TO ENHANCE PRODUCTIONS IN MONTALCINO"

Much more than a trend, organic is becoming a necessity, and it is the road to follow to protect the balance and production quality of the great Italian wine territories. More and more companies are taking this path, even among the Sangiovese vineyards of Brunello di Montalcino, where wine entrepreneurs have become the leaders of a proper organic group, "Montalcino Bio", including the wine world and the many other crops in the territory.
Among them, Col d'Orcia, which counts more than 140 hectares, Castiglion del Bosco (62 hectares), Castelgiocondo di Frescobaldi, Poggio di Sotto and San Polo, for a total of fifty companies, equal to more than 600 hectares of vines, while many more are ready to convert. The production chain associations will meet on July 7th, in the village of Brunello, at the conference, "We cultivate health in Montalcino", which will focus on "Organic agriculture in the Montalcino project". Professor Toccaceli of the University of Florence will talk on "Rural districts and biological districts: paths and perspectives in Tuscany", Professor Mazzoncini of the Agro-Environmental Research Center of the University of Pisa on "The agro-environmental value of a bio district" and Dr. Piva, CEO of Certification and Control of Organic Products, CCPB on "Certification: A Valuation Tool for a District".

“It will be an opportunity to discuss in depth what has become a true rural district", explained Francesco Marone Cinzano, head of Col d'Orcia, and leader of "Montalcino Bio", to WineNews, “able to enhance the entire Montalcino territory, and whose ambition is to involve as many companies as possible. Following the merge a few months ago, we are now looking at San Giovanni that has a different agriculture experience but is interested in our project, and an important player like Pieve a Salti that produces oats, spelt, durum wheat and legumes (and all 700 hectares are organic, since 2002, ed.)”.

The value of the territory is essential.
“Montalcino is special not only for Sangiovese, but also for other grape varieties, as well as for many other types of production”, continued Marone Cinzano, “from oil to grains, and the merger with San Giovanni di Asso amplifies the possibilities. July 7th at Teatro degli Astrusi will be the time to stand up and be counted and perhaps include a few other travel companions. Our project is long-term, there is no hurry, but there is definitely a goal, Dop Montalcino, which would create enormous added value for all those productions that have nothing to do with wine”.