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Set in southern Montalcino, Il Molino sits where sea breezes, mountain air, and wild woodland converge, layered over ancient soils that give rise to wines of energy, balance, and quiet complexity. Dating back to 1877, the estate originally supported the Castello di Argiano and later housed local farming families. It was fully restored in the early 2000s by architect Marco Pignattai, while Jan Hendrik Erbach of Pian dell’Orino planted the first vineyard, bringing a thoughtful, terroir-driven approach.
Since acquiring the property in 2018, Veronica and Ernesto Fragomeni, guided by their friend Matteo Gentili, have taken a mindful, low-intervention approach. Decisions are rooted in observation rather than convention, resulting in vineyards full of life—resilient, balanced, and capable of withstanding late frosts or disease.
The estate’s two Sangiovese parcels tell different geological stories: the 2013 planting, Sinergo, thrives in clay-rich soils with marine fossils, while the 2020 parcel rests on fractured, calcium-bound stones typical of the Ombrone river system, adding structure and minerality. North-north-east exposure ensures slower ripening and aromatic clarity, while woodland, Mount Amiata, and Tyrrhenian breezes regulate the microclimate.
Appellation: Rosso di Montalcino Grape variety : 100% Sangiovese Average age of vines: 7 years Vineyard Surface Area: 1 ha Terroir : Stony clay loam Orientation : North-East Altitude: 250m Bottles Produced: 1,106 Natural Yeast: Yes Vinification: Hand de-stemmed, berry by berry. 10 day fermentation using pied de cuve in open 500l tonneaux. Punch down about three times per day. After 30-40 days of maceration, we proceed with the racking. Ageing: Ageing in French tonneaux, sercond and third passerd, for 18 months and then continues in the bottle until consumption. Throughout its lifespan, the wine only comes into contact with wood and glass Fining/Filtration: None Vegan: No SO2: Free 15 mg/l - total 81 mg/l Alcohol: 13% Acidity: 5.34 g/l Residual Sugar: 0 g/l Organic: Yes
