Viticulture has been a tradition of the Biliorsi family for almost a century. After producing simple table wines in the small Fornacina winery outside Montalcino, Ruggero Biliorsi began to professionalise production in the early 1980s and pressed wines of a high quality from then on. The first few hundred bottles of Brunello date back to the year 1981. Six years later, Ruggero's sons Simon and Mauro took over the business as equal partners. The two winemakers are supported in their craft by oenologist Attilio Pagli and agronomist Folco Giovanni Bencini. The vineyard of Azienda Agricola Fornacina covers an area of just five hectares. Three hectares lie at an altitude of roughly 400 metres facing south and south-east and are situated directly by the estate, while the remaining plots are located on the south side in Castelnuovo dell'Abate. The planting density is usually 4`500 vines per hectare and the grapes have been grown organically since 2004.