i. Biography
In southern Montalcino, Sangiovese is the material: rows of vines divided among small plots from southeast to southwest, worked for wines built on structure and elegance. Marcello Bucci owns Collemattoni in Montalcino, Italy, where Brunello di Montalcino and Rosso di Montalcino come through a cellar shaped for gentle movement, long oak aging, and a clear sense of place.
The Estate
The estate began in 1985, founded by the father-and-son team of Adon and Marcello Bucci. Its first vintage of Brunello di Montalcino followed in 1988, making that wine both a release and a marker of origin for the Bucci family’s work in the appellation. As owner, Bucci has kept the house focused on Sangiovese-based wines from Montalcino rather than a wider catalog. The agricultural commitment became formal in 2012, when the estate was certified organic. His own sense of scale is measured against the starting point. “For many wineries 30 years is nothing; for us, in the end, it is a lifetime, and here we are: we started with a truly tiny estate of 1.71 hectares, now we have about 13 hectares and we are present in 23/24 countries in the world.”
In the Cellar
Technology has a place in Bucci’s winemaking, but the style is meant to remain tied to belonging to the place and respect for the area. That balance is visible in the cellar’s design: it is built for gentleness and efficiency, with destemmed grapes gravity-fed into tanks for fermentation. After fermentation, the same emphasis on low-force movement carries the wine into large barrels for aging. The process gives the work a practical rhythm: fruit handled without unnecessary stress, oak used over time, and cellar movement organized around gravity rather than excess intervention. The vineyard approach supports the same aim. Small plots in different areas of southern Montalcino, running from southeast to southwest, are brought together to make a balanced Brunello di Montalcino combining structure and elegance.
The Bottlings
Brunello di Montalcino is the signature work, with the first estate vintage released from 1988. It ages for 30 months in Slavonian oak, followed by an additional 6 to 12 months in bottle before release. Rosso di Montalcino gives the same Sangiovese base a shorter aging path. It spends 12 months in Slavonian oak and then several months aging in bottle. The Riserva is more selective: Brunello di Montalcino Riserva is produced from Fontelontano Vineyard only in the best vintages. Across these wines, Bucci’s craft stays centered on Sangiovese, southern Montalcino parcels, and aging choices that favor time over speed.
Profile updated July 2026
FAQ
Asked of Marcello
What are Marcello Bucci's signature releases or dishes?
His signature releases include Brunello di Montalcino, first made at the estate in 1988, and Brunello di Montalcino Riserva from Fontelontano Vineyard in the best vintages.
What is Marcello Bucci known for making?
He is known for Sangiovese-based Brunello di Montalcino and Rosso di Montalcino from Montalcino.
Where does Marcello Bucci work?
Marcello Bucci works at Collemattoni in Montalcino, Italy, as owner.
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