The story of the Briziarelli Agricultural Company began in Umbria in the early 20th century, thanks to the ingenuity of Pio Briziarelli: a local entrepreneur, philanthropist and man of great ambition. After founding the Fornaci Briziarelli Marsciano, he decided to invest in the purchase of 50 hectares located between Bevagna and Montefalco, the prized Sagrantino wine-growing area. Thus began the winegrowing and agricultural project in the lush Umbrian land, which also involved the cultivation of arable land, olive groves and cattle breeding. Thus, Cantine Briziarelli was born. In 2003, a first planting of new vineyards took place; the business grew rapidly, until a second planting of vineyards became necessary only a few years later, in 2006. In 2012, construction work began on the new winery, a symbol of innovation, design and elegance. Its favourable location, in the centre of the 50 hectares of which, to date, 25 are planted with vines, make it an integral part of the beautiful surrounding hilly landscape. The year 2021 was a year of great change for the winery: the arrival of a new administration, a cornucopia of modern and innovative ideas, resulted in an enhancement of style, through a new logo and new labels, but also a new distinctive feature in the wines produced. The production objectives, in keeping with consumer tastes, which are constantly and rapidly evolving, lean towards greater drinkability and elegance, while respecting the tradition established over the years.

Listening wisely both to the land and to our customers guides our activity every day. Respect for the vegetative and productive cycle of the vine, without extreme agronomic practices and excessive inputs into the vineyard, is an absolute priority for sustainability and quality. The subsequent vinification methods are also not extreme.

It is with this in mind that the entire production process takes place, with the different vinifications in white, rosé and red; they originate from the concept of only using healthy grapes resulting from skilful sorting, carried out in the field through manual harvesting.

The other fundamental guideline of winemaking is the delicacy of each process. The careful use of new-generation machinery allows us to obtain musts of exceptional quality, with the use of soft and gradual pressing.

Steel, inert and respectful, is the cradle of the fermentation process, in which the finished wine is obtained from the sugars of the grapes. The latter, following correct and balanced ageing and depending on the type, manifests an elegant personality combined with cleanliness and drinkability.

Our long-perspective reds mature to equilibrium in new, small French oak barrels. Barrique and Tonneau are present in the impressive ageing area, which once again brings out elegance and architectural ingenuity.