Situated in a beautiful location on the hills overlooking Montepulciano is the Azienda Lombardo. 

Founded in 1972 by Antonino Lombardo, father of the now owners - Francesco and Giacinto it recently completed a large refurbishment. Consequently now in production is the new 10 hectares (9 of which are dedicated to the Vino Nobile di Montepulciano) which was planted in early 1999. The 30 hectares vineyards of the farm are divided into different zones : Caggiole, Confino and Gracciano. These zones are specialised and have different soil composition - full of sandstone at the Caggiole , good for elegant, full of bouquet and non tannic wines; and at the Confino and Gracciano zones, instead , a rich in clay soil - which produce very powerful and tannic wines that need to be controlled with wood and proper cures. The two owners divide the running and management of the farm : Francesco takes over the commercial side and ,with the help of Dr Luccherini, the cure of the wine in the cellars, whereas Giacinto manages the work on the field and in the vineyards. One cellar is located at Gracciano via Lazio, which is the department for preparation and production with the capacity for 3,500 hl tanks. The other cellar can be found at via Umbria , situated in a beautiful environment within a XVIII century family Villa. The wine is aged and matured in the newly refurbished historical cellars. The testing room, accessible from the underground via a ladder with a picturesque vault made with little bricks and elegant arches. The Vino Nobile is matured underground at a constant temperature - within the new 1,000 hl French and Slavonic oak barrels There are also French and Austrian oak Tonneaux (double barrique) , containers made with split wood that release unique essences . Only French tonneaux , are dedicated for the Riserva and Nobile, the mix oak instead , is dedicated to the Confino IGT Rosso Toscano. The department of production is equipped with specialised fermentation tanks that, together with the vitrified cement tanks supplied with a conditioning system, allow a much higher control of the tumultuous fermentation (cold) and malolactic fermentation (warm). The farm has been deeply transformed with the extension of the fermentation, bottling and refining areas, and the construction of new offices, tasting and sales room. However the farm believes it will now be perfectly balanced between new technologies and the respect of time-honoured tradition.