The 100% Sangiovese Grosso grapes selected for the production of Ciacci’s Brunello di Montalcino “Annato” are sourced from 16.5 hectares of vineyards composed of medium-grain, marl-rich soils. The altitude of the vineyards varies from 650 to 1,300 feet.
Fermentation is in temperature-controlled stainless steel and glass-lined concrete vats. The wine is aged for 24 months in 20-85 hectoliter Slavonian oak barrels, followed by a minimum of 4 months bottle aging.
The color of the wine is ruby red verging towards garnet. The bouquet is intense, fruit-forward, spicy and floral with hints of red berry fruits enriched by delicate spicy notes. The wine is warm, soft and very well balanced on the palate. It is structured with soft tannins and a long aftertaste. It is an ideal companion of roasted and stewed meat, game and mature cheese.
Ciacci Piccolomini d'Aragona
Ciacci Piccolomini d’Aragona is a premiere wine estate located on the southwest side of the Montalcino municipality in Castelnuovo dell’Abate. It covers a vast area of 170 hectares, encircled by vineyards, olive groves, woods, grain and pasture lands, at an altitude of 790 to 1,200 feet. The history of the estate dates back to the 17th century when the Palazzo, the oldest part of the property, was built by Montalcino’s bishop, Fabivs de’ Vecchis of Sant’ Antimo Abbey.
Due to its strategic position and ideal microclimate, the Pianrosso Vineyard is the best expression of the estate. It is the source of the best grapes for the Brunello Pianrosso and Brunello Riserva Vigna di Pianrosso wines.