The story of Podere Giodo is one of family; of a knowledge passed from father to daughter. In the past three decades, Carlo Ferrini has produced wine across the length of Italy before finally settling on the purchase of a plot of land in 2022 in the heart of Montalcino. For this new project, the natural choice was to increasingly involve his daughter Bianca. In passing this knowledge to the next generation, Giodo epitomises the importance of tradition to Italy’s wine heritage. 


But why the decision to purchase a plot in the Brunello denomination? A studied choice lead him to acquire a hectare between Sant’Angelo in Colle and Sant’Antimo and in subsequent years the estate has expanded to six hectares. Hidden in the undulating Tuscan hills, the vineyards are surrounded by cypresses and olive trees that reflect Giodo’s dedication to maintaining nature in perfect harmony. The vineyards are composed of eight carefully selected Sangiovese clones that have taken root thanks to the attention paid to vineyard orientation, elevation and soil type. 


In a continuation of this respect for the landscape, the wine cellar is partially dug into the ground so as to integrate it into its surroundings. Recently renovated, its contemporary appearance is reflective of the progressive mentality of Bianca Ferrini and her partner Riccardo Ferrari. They produce two different wines: the Brunello di Montalcino that is the crème de la crème of the estate and entirely matured in oak for two and a half years prior to further ageing.  La Quinta may only be an IGT but it has its own characteristics: matured in a mixture of oak casks and amphorae made from cocciopesto that is less porous than terracotta. The outcome of these fully family pursuits are wines of provenance and pedigree. 

Giodo Winemakers photo
Father and Daughter of Giodo Winery

The wines

  • La Quinta, Toscana Rosso IGT 2022

    red 100 % Sangiovese • Vines average between 7 and 10 years old • South East exposure • Soil • 400m altitude • 7 days of fermentation in steel tanks and 13 days of skin contact • 12 months between 700l oak barrels, 2,500l oak tanks and 2,700l ‘cocciopestp amphorae with further time in concrete vats • 6 months ageing in bottle before release

  • Brunello di Montalcino DOCG 2019

    red 100% Sangiovese • Vines Average 20 years old • South-East Exposure • SOIL • 300m altitude • 9 days fermentation in steel tank and cement with 20 days skin contant • 30 months in wooden barrels of 500, 700 and 2,500l. Followed by 6 months in cement • 18 months ageing in bottle before release.

Wines & Producers