Gigliola Giannetti learned her craft from Franco Biondi Santi—a training ground as rigorous as they come. Later, while running a wine shop in Montalcino, she became friends with Giulio Gambelli, the legendary "Sangiovese whisperer" who, for decades, guided the production of the region’s finest Brunellos. It was he who encouraged her to start making her own wine. In 1993, she purchased her first plot of land. What sets Le Potazzine apart is this: all five hectares are registered for Brunello production. Consequently, their Rosso is not a "lesser" sibling, but rather a declassified Brunello—from the same vineyards and tended with the same care, simply aged for a shorter period. The winemaking process follows Gambelli’s philosophy: spontaneous fermentation using indigenous yeasts, a long maceration period of 30 to 45 days, and no temperature control. This is followed by twelve months of aging in large Slavonian oak casks, in keeping with tradition.