Pelagrilli is the origin—the name of the hill northeast of Montalcino, purchased by Siro Pacenti in 1970, and at the same time the name of the flagship Brunello that his son Giancarlo has been making since 1988. On sandy-loam soils, channeled by refreshing westerly winds, between 25- and 40-year-old vines, a Brunello is born that combines Giancarlo's mathematical precision with his Bordeaux experience: fermentation in temperature-controlled steel, 24 months in small French barriques, not for flavor, but for purity—not for flavor, but for purity.