Producer Profile
Fornacina
Tuscany, Italy
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Cantina Fornacina
Montalcino, Tuscany, Italy
An authentic expression of Brunello, shaped by tradition and respect for the land and its people.
On the outskirts of Montalcino, run by the Biliorsi family, Fornacina wine estate was founded by Ruggero Biliorsi in the 80s and is now run by brother, Simon and Mauro. The estate produces Brunello di Montalcino, Rosso di Montalcino, and a Riserva when the vintage allows, rooted in family passion handed down through generations.
Location: Montalcino, Tuscany, France
Working with us since: 2025
Area under vines: 5 hectares
Winemaking: Certified organic
Website: https://www.cantinafornacina.it/en/
Interesting fact: The name “Fornacina” reflects the area’s history: derived from “fornace”. In the 19th century, this region was known for brick-making, and nearby localities share similar names such as Fornacina, Fornacella, Fornace, now recognised on Montalcino’s maps.
Fornacina’s wines
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Ruggero Biliorsi founded the estate and crafted his first Brunello in 1981. His sons, Simone and Mauro, now lead the winery with guidance from consultant winemaker Attilio Pagli and agronomist Folco Giovanni Bencini. While the estate embraces innovation, it remains firmly anchored in the values of its origins.
Fornacina manages just five hectares of vineyards. Three hectares around the estate are planted at 400 m above sea level on south–southeast slopes, while the remaining two hectares are located in Castelnuovo dell’Abate. Soils range from alkaline and clay-rich to well-draining galestro. Vines are trained using cordon systems, planted at around 4,500 vines per hectare. Meticulous hand-harvesting and closely monitored viticulture ensure only the best fruit enters the cellar.
Since 2004, Fornacina has held organic certification and undergoes regular inspections. The cellar is built over two levels, with one chamber seven metres below ground, which allows for modern winemaking, ageing, bottling, and a dedicated space for tastings and sales. Brunellos are matured in large Slavonian oak barrels, which impart nuance while preserving the clarity of Sangiovese. The estate’s annual production ranges from 20,000 to 25,000 bottles, including Rosso, Brunello, occasional Riserva, and a Grappa di Brunello from pressed pomace, a rather boutique production in the region.