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 neglected to develop. 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 fields are at an altitude of 300-350m, and the soil is a mixture of clay, sand, and galestro, and the average age of the vines is about 25 years old. Patricia Cencione, the owner and winemaker, is a kind mother of two daughters, but she has taken over the vineyards of her great grandfather, the first representative of the Brunello Consorzio, and continues to make wine. Always calm and gentle in her gaze, she never says much, but she carefully and without compromise 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 and old barriques. From the second year onwards, she hardly touches the barrels and simply waits for it to age. The idea is that the wine that is in the best condition in the barrel is called Brunello and is then further aged. She makes wine without doing anything unnecessary, believing in the inherent power of the grapes. Almost all of the staff, including the owner, are women, and the maker's feminine care can be felt everywhere. Patricia's grandfather was also the first representative of the Consorzio. It has a strong Montalcino DNA.