The CORDELLA estate run by Maddalena CORDELLA was established in 1998 when Maddalena’ s father, Orlando CORDELLA , transferred part of the bigger family estate to her. Heading south – east from Montalcino hill towards the little village of Torrenieri, the PODERE MELETO farmhouse stands on a hill among green vineyards and surrounded by the Tuscan hills favored 
by photographers and the cypresses of the NATURAL and ARTISTIC VAL D’ORCIA PARK. At the ground floor of the PODERE MELETO has siege the headquarters of the estate while at the first floor there is the AGRIRELAIS FATTORIA AL MELETO. The grapes grown on the estate’s vineyards since 1998 had been sold, but in 2006 Maddalena, together with her father, decided to vinify a part of the grapes produced. In the year
2010 was build the brand new winery, home of the BRUNELLO CORDELLA. About 9 hectars of the carefully maintained vineyards are now assigned to winemaking . The grapes undergo thorough testing and modern agronomic practices and benefit from Maddalena’s father experience, while the oenologists in charge take care of the actual wine making. This is the reason why Maddalena
decided to distinguish her Wine and the other products from her estate with her last name, so as to show the affection and passion that link her to both her family and to the territory she lives in. It is her philosophic view of running the estate, that is to say, making strict and targeted choices whether in the vineyards or in the cellars, that enables her to produce such a high quality product, sought after by top Italian and foreign connoisseurs.
Once you have descended the country road sloping gentle down from Montalcino, you cannot help but notice the vineyards of CORDELLA estate on the ridge of the hill in front of you. It would appear that fate willed that the big vineyards are an upside down C shape with two beautiful Tuscan cypresses on top that seems to be their guardians.
The first five hectares of vineyards were planted in 1998 and the other four in 2000, following precise geological and hydro – geological investigations that revealed that the nature of the territory is made up of clay sandy Pliocene sediments belonging to the Neoautochthon complex.
The vineyards are at an average height of 350m a.s.l. on sloping soils which lead gently down to the bottom of the valley.
The vineyards comprise 8 hectares of BRUNELLO di MONTALCINO D.O.C.G. and one hectare of ROSSO DI MONTALCINO D.O.C., all belonging to the Sangiovese Grosso grape variety, called BRUNELLO in Montalcino. Vine spacing is 3.0m x 90 cm, while plant density reaches 3800/4000 vines, grown from important selections of old and famous Montalcino vines.
All the work in the vineyards is done by hand: the trimming, the pruning, the pinching out, the green pruning, the thinning and selecting the bunches before the grapes turn dark, and lastly the harvest.
Grapes are entirely organic. Organic farming at CORDELLA is certified by ICEA.
During the hand – picked harvesting, only the best bunches are chosen and placed in small cases and promptly taken to the cellars, in fact the time between the harvest and arrival at the cellars is very short. After carefully studying the various parts of the vineyards, and thoroughly testing the grapes produced in each area, it was decided to give a name to each of the vineyards.
• VERDONA A TRIBOLI
• VERDONA A GROSSETO
• VERDONA A MELETO
• VIOLETTA
• SOLATIA
• GRIGIONA
• CHIESINA
Our Wines
BRUNELLO DI MONTALCINO – DOCG – 2012 – JS 95, WA 90
Varietal: 100% Sangiovese Grosso
Altitude of Vineyard: 350 meters above sea level (average)
Density per Hectare: 3,800 -4,000 vines
Alcohol Content: 14.00% Vol.
Vinification: As soon as the bunches are harvested, they are carefully selected, destemmed and soft pressed. Maceration lasts 15 days, during which the must is subject to frequent pumping over and délestage to fully extract color, complexity and tannins. The wine completes alcoholic fermentation at a temperature which never exceeds 30°C.. It is then transferred and completes malo-lactic fermentation by the end of the year. Wine obtained from organically grown grapes.
Aging: Minimum 24 months in 25 HL oak barrels.
Bottle Aging: After aging in wood, the wine is bottled and then released on the market not earlier than five years after the harvest.
Tasting and Pairing: Typically aromas include black berries, coffee, espresso and grilled Mediterranean herbs, good intensity and mix of earthy-ripe fruit with touches of vanilla oak on the nose. Fresh palate with dry tannins and a long, peppery finish. Perfect with salami, aged cheese, pasta with marinara sauce, game and red meats. Wine to lay down.
James Suckling: Fascinating aromas of dried oranges, blackberries and black truffles follow through to a full body, fine and integrated tannins and a flavorful finish. Very well-crafted. Made from organic grapes. Drink or hold. (02/17)
Robert Parker’s Wine Advocate: Now made with organically farmed fruit, the 2012 Brunello di Montalcino offers noticeable brightness that is evident both in terms of the wine’s appearance and its aromatic intensity. The bouquet puts on a solid showing with blackberry, dried cherry, cedar wood, tobacco and a touch of bitter chocolate. The wine offers an even performance in the mouth with firm but integrated tannins. (ML) 05/17
Suggested serving temperature: 18°C
BRUNELLO DI MONTALCINO – DOCG – 2011 – JS 93, WE 90
Varietal: 100% Sangiovese Grosso
Altitude of Vineyard: 350 meters above sea level (average)
Density per Hectare: 3,800 -4,000 vines
Alcohol Content: 14.00% Vol.
Vinification: As soon as the bunches are harvested, they are carefully selected, destemmed and soft pressed. Maceration lasts 15 days, during which the must is subject to frequent pumping over and délestage to fully extract color, complexity and tannins. The wine completes alcoholic fermentation at a temperature which never exceeds 30°C.. It is then transferred and completes malo-lactic fermentation by the end of the year. Wine obtained from organically grown grapes.
Aging: Minimum 24 months in 25 HL oak barrels.
Bottle Aging: After aging in wood, the wine is bottled and then released on the market not earlier than five years after the harvest.
Tasting and Pairing: Typically aromas include black berries, coffee, espresso and grilled Mediterranean herbs, good intensity and mix of earthy-ripe fruit with touches of vanilla oak on the nose. Fresh palate with dry tannins and a long, peppery finish. Perfect with salami, aged cheese, pasta with marinara sauce, game and red meats. Wine to lay down.
James Suckling: A ripe and savory Brunello with dark berry, hints of chocolate powder and a long and flavorful finish. Nicely made. Not as impressive as the 2010 but excellent. Silky tannins.
Suggested serving temperature: 18°C
Download Cordella Brunello Di Montalcino 2011 Specification PDF
ROSSO DI MONTALCINO – DOC – 2015
Varietal: 100% Sangiovese Grosso
Altitude of Vineyard: 350 meters above sea level (average)
Density per Hectare: 3,800 -4,000 vines
Alcohol Content: 14.00% Vol.
Vinification: As soon as the bunches are harvested, they are carefully selected, destemmed and soft pressed. Maceration lasts 15 days, during which the must is subject to frequent pumping over and délestage to fully extract color, complexity and tannins. The wine completes alcoholic fermentation at a temperature which never exceeds 30°C.. It is then transferred and completes malo-lactic fermentation by the end of the year. Wine obtained from organically grown grapes.
Aging: Minimum 8 months in 25 HL oak barrels.
Bottle Aging: After aging in wood, the wine is bottled and then released on the market not earlier than one year after the harvest.
Tasting and Pairing: Elegant, silky, and refined – this Baby Brunello swirls in an exotic mixture of raspberries, cherries, and baking spice, all touched with a bit of dustiness. Juicy acidity and silken-smooth tannins in the mouth make this a real pleasure to drink. Perfect with salami, aged cheese, pasta with marinara sauce, selvaggina and red meats.
Suggested serving temperature: 18°C
ROSSO DI MONTALCINO – DOC – 2014
Varietal: 100% Sangiovese Grosso
Altitude of Vineyard: 350 meters above sea level (average)
Density per Hectare: 3,800 -4,000 vines
Alcohol Content: 14.00% Vol.
Vinification: As soon as the bunches are harvested, they are carefully selected, destemmed and soft pressed. Maceration lasts 15 days, during which the must is subject to frequent pumping over and délestage to fully extract color, complexity and tannins. The wine completes alcoholic fermentation at a temperature which never exceeds 30°C.. It is then transferred and completes malo-lactic fermentation by the end of the year. Wine obtained from organically grown grapes.
Aging: Minimum 8 months in 25 HL oak barrels.
Bottle Aging: After aging in wood, the wine is bottled and then released on the market not earlier than one year after the harvest.
Tasting and Pairing: Elegant, silky, and refined – this Baby Brunello swirls in an exotic mixture of raspberries, cherries, and baking spice, all touched with a bit of dustiness. Juicy acidity and silken-smooth tannins in the mouth make this a real pleasure to drink. Perfect with salami, aged cheese, pasta with marinara sauce, selvaggina and red meats.
Suggested serving temperature: 18°C
Download Cordella 2014 Rosso di Montalcino Specification PDF
