Clay soil containing tuff, 350m above sea level. Early harvested grapes are crushed and macerated for 4-6 hours, then gently pressed. Temperature controlled at 16°C, alcoholic fermentation, then aged in stainless steel with lees for 4 months. Aged in bottles for 2 months. A winery founded in 1950, owning about 50 hectares of land on the northeast side of Montalcino. The current owner, Patricia, established the winery in 1989, and now her two daughters have joined her. In recent years, the winery has expanded its facilities and built a new tasting room, making it a dynamic winery that has not stopped developing. The gently sloping fields of about 10 hectares are all single fields adjacent to the cantina. This sunny land is a fitting place for the origin of the name "Solaria" (= sunroom). The vineyards are located at an altitude of 300 to 350 meters, and the soil is a mixture of clay, sand, and galestro. The vineyards are planted with grapes that are about 25 years old on average. The owner and winemaker, Patricia Cencione, is a kind mother of two daughters, but she has taken over the vineyards from her great grandfather, the first representative of the Brunello Consortium, and continues to make wine. Always calm and gentle, she never says much, and she carefully and uncompromisingly concentrates on the most basic and important process of fully drawing out the potential of the grapes. She knows the vineyards inside and out, and prepares the grapes for each plot of the vineyard. In the first year of the aging period, she checks the condition of the liquid and ages it in large barrels or old barriques. From the second year onwards, the barrels are hardly touched and the wine is left to age. The idea is that the wine that is in the best condition in the barrel is called Brunello, and then it is further aged. They make wine by believing in the inherent power of grapes and avoiding unnecessary things. Almost all staff members, including the owner, are women, and the wine maker's feminine care can be felt everywhere. Patricia's grandfather was the first head of the Consorzio. They have firmly inherited the DNA of Montalcino.