Pierre-jean Monnoyer is producing natural wines in Tuacany since 2006 .

My wines are the expression of the “Terroir”.

the winery is Located just a kilometre beneath the medieval Fortress of Montalcino,  at an altitude of 365 meters, surrounded by terraces of vignards and olive groves.

In Montalino, our 50 years old vines is growing the Sangiovese Grosso grapes, only on one hectare vignard, producing the Brunello in Montalcino.

In Castiglione d'Orcia, at the feet of monte Amiata, our 30 years old vines of Sangiovese, cannaiolo,  Cabernet franc and Merlot are producing the grappes for our super Tuscan Blend “bevilo", on a galestro soil.

No pesticide, herbicide or chemicals are used on our lands , as we aimed to maintain the biodiversity and natural balance of the local ecosystem and its biodiversity.

During Harvest, the hand picked grapes are destemmed on the wine cellar's rooftop and fall into the fermentation vats by gravity, without the use of a pump or a crusher, allowing us to bring full berry into the fermentation vats.

The fermentation happen spontaneously, thanks to the natural yeast present in the vignard already on the grapes . 
Sangiovese fermentation happens in french oak 35 hl  open vats during 4 weeks for the Brunello, and  3 weeks inox vats for the Bevilo. The Temperature of the fermentation process is managed only using the techniques of pumping over and délestage.

The ageing take place in french oak foudres, tonneaux and barriques 2-4 years. Bottling is done in the cellar without filtration.

The azienda include 4,75 ha vignards