| Foundation Date | 1964 |
| Hectares | 6,5 |
Paradiso di Cacuci is a small, artisanal winery on the northwest side of Montalcino. In addition to wine production, the company is distinguished by its focus on hospitality and guided winery tours
History of Paradiso di Cacuci
Paradiso di Cacuci, founded in 1964, has a history closely intertwined with the development of the Montalcino region. In 2018, the estate experienced a significant turning point with the arrival of its new owner, Gogu Cacuci, a doctor and entrepreneur from Transylvania. His vision brought new investments and substantial changes in the company’s management.
During this period of renewal, significant improvements were made both in the winery and the vineyards. New investments in the winery, such as the purchase of new barrels and the renovation of the fermentation area, were focused on achieving the highest quality of wine.
Prominent professionals joined the company’s team, including Marius Raulea as CEO, Professor Roberto Lamorgese as head of agronomic management, Professor Giuseppe Gorelli as enological consultant, and Francesco Ditta overseeing communication and sales.
Philosophy of Paradiso di Cacuci
The Paradiso di Cacuci production philosophy is rooted in a traditional, artisanal, and low-intervention approach.
This begins at the agronomic level, with the rejection of herbicides and pesticides, and continues during harvest with manual grape selection, culminating in meticulous care during the rigorous processes in the winery.
Another aspect that distinguishes Paradiso di Cacuci is its low-intervention approach during vinification: fermentations by indigenous yeasts and minimal use of enological aids to preserve the authentic character of the grape and its distinctive connection to the terroir.
After fermentation in stainless steel, the estate adopts long static decantations, natural malolactic fermentation, and aging in large Slavonian oak barrels.
Terroir of Paradiso di Cacuci
Paradiso di Cacuci covers six and a half hectares of vineyard undergoing organic conversion, located northwest of Montalcino at an altitude of approximately 370 meters above sea level in the Canalicchi area.
The northwest exposure and the mixed soil composition, primarily clay with a good presence of sand and river stones, provide the wines with excellent structure.
These characteristics contribute to the mineral quality and the great aging potential of the wines.
Paradiso di Cacuci Tastings & Hospitality
Paradiso di Cacuci welcomes individual visitors and small groups by appointment, offering guided tastings that provide direct insight into the production process, from winemaking to discovering the final product.
The facility features a modern cellar and a tasting room housed in the spaces that were once used as a stable.
In 2017, an accommodation area with four rooms dedicated to agritourism was introduced, allowing the company to capture a significant share of retail customers.
Wines of Paradiso di Cacuci
The annual production of Paradiso di Cacuci amounts to approximately 25,000 bottles, primarily distributed among Brunello di Montalcino, Brunello di Montalcino Riserva, and Rosso di Montalcino.
The aging process exceeds the minimum requirements set by regulations, with 42 months in wood and 10 months in the bottle. The human touch, from the careful selection of grapes to meticulous processes in the cellar, is reflected in wines of great appeal, ready for immediate consumption but with significant aging potential in the bottle.
The clientele, including a wine club with around 250 global enthusiasts, attests to the success and international relevance of Paradiso di Cacuci in the wine industry.
