Exporter to Europe Exporter to Asia Exporter to North and Central America

Az. Agr. Fossacolle di Marchetti Sergio

Loc. Tavernelle 7, 53024 Montalcino (SI)

Telephone +39 0577 8160-13
Fax +39 0577 8160-13

Hall map

ProWein 2017 hall map (Hall 16): stand F51

Fairground map

ProWein 2017 fairground map: Hall 16

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  •  Toscana
  • 01  Wines (according to cultivable areas)
  • 01.07  OTHER WINES
  • 01.07.03  Branded wines

Branded wines

Our products

Product category: Toscana

Brunello di Montalcino

Our Brunello di Montalcino is produced with Sangiovese Grosso grapes, rigorously selected for quality and hand-picked into small boxes. Following a gentle pressing, the must undergoes a pre-fermentation at low temperatures in steel and concrete fermenters.
The alcoholic fermentation takes place rigorously under temperature controlled conditions with an extended maceration and frequent pump-overs, punch-downs and delestages to optimize the extraction from the skins. The malolactic fermentation is completed in concrete vats before an ageing phase of at least 24 months in wood.
Subsequently the wine matures for another year in glass-lined cement vats. A mere static settling, but no filtration, complete the wine making process before its final bottling and at least 4 months later release into the market.

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Product category: Toscana

ROSSO di Montalcino

The Rosso di Montalcino is produced only with Sangiovese Grosso grapes hand-picked into small boxes and gently pressed.

The must undergoes a pre-fermentation at low temperatures in steel fermenters, and the same care and know how used in the Brunello production are applied during the temperature controlled fermentation.

Frequent pump-overs, punch-dows and delestages allow the best extraction from the skins to obtain a wine worthy to age. After the maceration and complete alcoholic and malolactic fermentations, the wine is transferred to the ageing cellar. It stays in wood where it evolves and gains complexity and roundness, the wine is bottled after a static settling phase in concrete vats.

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Product category: Toscana


Our blend unites Cabernet Sauvignon, Petit Verdot, Merlot, Sangiovese.
The grapes are harvested by hand. The Cabernet and Petit Verdot are fermented together, while the Merlot, which ripens earlier, ferments by its own, the Sangiovese instead is added later.

All fermentations, rigorously temperature-controlled, take place in glass-lined cement vats, with frequent punch-downs.
Once the primary and malolactic fermentations are completed, the final blend is made.

The blend rests for 12 months in new 225-litre French oak barriques, after another period in concrete vats for a final settle the wine is bottled.

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About us

Company details

The Soil
The soil, at an altitude of 300 metres, is of medium compactness, tending to clayey, and it include 2,2 hectare of Brunello di Montalcino's vineyards and 0,3 hectare of IGT. The average age of the vineyards is of 20 years s elevated as cordon speronato, with a medium density of 4000 vines/ha.

wonderful cure of the vines
Thanks to the small dimension of our estate we can do a wonderful cure of the vines, attended as a handicraft way as if it dealt with a small garden. The terroir here at Fossacolle is productive and quite distinctive, with medium-textured soils tending to clay and containing layers of tuff.

Great wines
Here the grapes ripen with relative ease. These conditions yield wines of impressive depth and longevity, yet the wines preserve over time the crispness of just-picked grapes and the fragrances resulting from the fermentation of the must.

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