wine producer

Val di Suga

Region: Toscana


The history of Val di Suga began in 1969, when a company owned by Aldo Moro bought farmland to the north of Montalcino and built a production and sales unit. That land, used for producing fodder at the time, was gradually converted to vineyards and underwent several changes in ownership.
In 1982, Val di Suga started to produce wine and created a winemaking cellar. The first vintage to be sold was the “Val di Suga Brunello Riserva 1977”. Since 1994, Val di Suga has been operating under Gruppo Angelini.
In 1988, the winery bought one of the most famous Crus in Montalcino, SPUNTALI: about 15 hectares of vineyards unanimously recognised as one of the best terroirs for Brunello, on the southwestern slope. In 1999, they bought Poggio al Granchio, at the heart of the Brunello di Montalcino appellation


The estate covers over 120 hectares, 55 of which are vine-covered growing Sangiovese Grosso. The vineyards are located on different sides of the hill on which Montalcino sits.
The older, more established vineyards face north-east and south-west, whilst the younger vineyards face south-east. Wines from this estate include Rosso di Montalcino, Brunello di Montalcino and Vigna Spuntali Brunello di Montalcino.
Vigna del Lago is part of the Val di Suga vineyard that surrounds the winery, situated in the northwest at an altitude of 280 m above sea level. Here there are 23 hectares in total, only 5 overlooking the small lake it gets its name from. The vicinity of the lake influences the surrounding microclimate, making it particularly mild.
Spuntali is a vineyard of 15 hectares near Sant’Angelo in Colle, at 300 m above sea level, facing southwest. The soil is of Eocene origin, limestone-clay, medium texture. The climate is influenced by the sea, which is just over 30 km away, warm however graced with frequent ventilation which gives this area a typical Mediterranean appearance
The Poggio al Granchio vineyard is a south-east facing 18-hectare vineyard, near Saint Antimo’s Abbey, sitting at an altitude of 320 to 380 m above sea level. The soil is of Pleistocene origin and rich in layered fine-textured deposits, clay, marine deposits, sandstone rocks and limestone quartz. This type of soil is well-known in Tuscany, known as “Galestro”, and is one of the best soils for growing Sangiovese. The climate in the area is generally warmer, less windy (sheltered by Mount Amiata – 1750 m above sea level) with lower rainfall.