The GIODO winery - Azienda Agricola Ferrini Carlo is located in the municipality of Montalcino (province of Siena) in the Italian region of Tuscany. It was founded in 2001 by oenologist Carlo Ferrini through the purchase of the first vineyards in Montalcino. The first Brunello di Montalcino to be marketed was the 2009 vintage.
The name "GIODO" is a tribute to the founder's parents, Giovanna and Donatello. From the very beginning, Carlo Ferrini was supported by his daughter Bianca, who trained in agricultural sciences in Italy and marketing in the USA. Today, she and her partner Riccardo Ferrini, who acts as Technical Director, manage the business. Riccardo Ferrari is responsible for the cellar.
Vineyards & grape varieties
The vineyards cover a total of 10 hectares of vines. There are two production sites or wineries:
TuscanyThe 7-hectare vineyards and the Tenuta are located in the south of the municipality of Montalcino, near Sant'Angelo in Colle and the Abbey of Sant'Antimo. The planting of Sangiovese was intensively researched in the "Chianti Classico 2000" project. Based on the results, eight different clones were planted.
SicilyThe 3-hectare vineyards with 8 plots are located on the north-east side of Mount Etna in the contrade (vineyards) of Rampante and Pietrarizzo in the municipality of Castiglione di Sicilia (province of Catania) in north-east Sicily, about 20 kilometres inland from the east coast. This is where the Alberelli di Giodo wines come from.
The varieties cultivated are Nerello Mascalese (from 2016) for the red wines and Carricante (from 2020) for the white wines. The pre-phylloxera Nerello Mascalese vines are old vines between 80 and 100 years old and the Carricante vines are around 50 years old. Both are cultivated using the Albarello system(Gobelet).
Cultivation
Quality-orientated cultivation is carried out according to organic principles in harmony with the respective vegetation cycle. Winter pruning, foliage care and defoliation are selective and adapted to the location. Only physiologically ripe and healthy grapes are processed through selective manual harvesting in several passes.
The planting density in Montalcino is 6,600 vines per hectare. The Sangiovese vines are trained using the cordon system. A cover crop with legumes serves to promote soil health and is supplemented by natural fertilisation. The Sangiovese clones are characterised by low yields, moderate vigour and loose, small-berried grapes. The grapes are harvested between the end of August and the beginning of September.
Winemaking & product range
The cellar in Montalcino, which was completed in summer 2020, is partially underground to ensure natural cooling of the rooms and was largely built using stone from the vineyards, so that it blends harmoniously into the landscape. Gravity is utilised in the cellar workings.
Tuscany wines
The range in Tuscany includes the two DOCG red wines Brunello di Montalcino Giodo "Giodo" and "Prètto" and the DOC red wine Rosso di Montalcino. These wines will be certified organic from the 2026 vintage. In addition, the IGT red wine Toscana "La Quinta" is also produced from 100% pure Sangovese grapes.
Brunello di Montalcino is macerated for around 20 days, including around 9 days of alcoholic fermentation in stainless steel and concrete tanks with délestage. The wine is initially matured in wooden barrels, followed by around six months in concrete and a further 18 months in the bottle. Cocciopesto (ceramic) containers and, since the 2025 vintage, wineglobes (spherical glass containers) are also used for "La Quinta".
Wines of Sicily
In Sicily, the DOC wines Sicilia "Alberelli di Giodo Nerello Mascalese" and "Alberelli di Giodo Carricante" are produced. Nerello Mascalese is harvested between the end of September and mid-October. Fermentation takes place with maceration in open stainless steel tanks, with gentle punching down and without pumping over (remontage). The wine is aged for 12 months in small French 5-hectolitre wooden barrels.
