| Region of production: | Brunello di Montalcino |
| Winery Location: | Castelnuovo dell’Abate |
| Year Established: | 1985 |
Vineyard Holdings
40 ha planted to vine at 40-360 meters in south and southwest Montalcino
- Pianrosso (12 ha): Average 25 year old vines at 240 – 360 meters elevation.
Top Wines Produced
- Brunello di Montalcino Riserva Santa Caterina d’Oro: a.k.a. Riserva Vigna di Pianrosso; made only in top vintages, from a selection of the best grapes from the Pianrosso vineyard; aged for four years in large, Slavonian oak barrels followed by 12 months in bottle
- Brunello di Montalcino Pianrosso: Produced from the Pianrosso vineyard in exceptional years. Aged for three years in large, Slavonian oak barrels followed by eight months in bottle.
- Brunello di Montalcino Annata: aged for two years in large, Slavonian oak barrels followed by four months in bottle
- Rosso di Montalcino: aged for one year in large, Slavonian oak barrels
Average Total Production
- 120,000 bottles of Brunello and Rosso di Montalcino
Summary
While the estate’s history stretches back to the 17th century, the modern incarnation of Ciacci Piccolomini began in 1985 when Giuseppe Bianchini, the estate’s longtime property manager, unexpectedly inherited the estate from the previous owners, who had no direct heirs. Previously, the wine had only been made on a small scale for personal consumption. Giuseppe restructured the property, selling off part of the estate in order to maximize the best holdings and sites, which he replanted in 1986 and 1990. Giuseppe passed away in 2004, and his son and granddaughter, Paolo and Lucia, now manage the estate and farm organically.
Style & Vinification Techniques
Wines are fermented in temperature-controlled stainless steel and glass-lined concrete tanks. The wines age in botti ranging in size from 20- to 85-hl.
Producer Website: Ciacci Piccolomini