The heart of the Poggio Scudieri story is Montalcino, particularly the land surrounding the historic Abbey of Sant’Antimo. According to Sensi, the name draws inspiration from the pilgrims, merchants, soldiers and squires (“scudieri”) who traveled the ancient Via Francigena and stopped in this area. The Officium Brunello di Montalcino label pays tribute to the abbey and this medieval history, while its imagery of roots symbolizes the enduring connection between the people and land of Montalcino.

For Officium Brunello di Montalcino, 100% Sangiovese Grosso is grown at approximately 250–400 meters above sea level in a specific area of Montalcino. The soils contain fossils, marl and limestone, with a medium-clay composition incorporating limestone and tuffaceous schist. These mineral-rich, well-structured soils provide an important foundation for Sangiovese Grosso, contributing to the wine’s freshness, structure and ability to withstand extended maturation.

Winemaking follows the traditional, long-aging character expected of Brunello. Officium undergoes temperature-controlled fermentation followed by roughly 20 days of maceration, with pumping over and délestage used during extraction. It then matures for 36 months in large barrels, followed by one to two years in cement and stainless steel and at least four months in bottle, with release no earlier than five years after harvest. The resulting Brunello combines red berries, spice, underbrush and balsamic notes with bright acidity and polished tannins.