Ciacci Piccolomini d Aragonia

bistecca florentina....perfect with a Magnum of 1998 Ciacci Brunello Reserva!



In 1985 at the age of 85 yrs old a countess did something unheard off in Italy. She gave her estate in south eastern Montalcino to her commoner groundskeeper Guisppe to care for after she passed away.

By the mid 90's Guisppe had planted his vines and was well on the way to making wine.

Quick Facts:
40 Hects planted in total

31 Sangiovese, Cabernet 3 , Merlot 3, Syrah 3


All harvesting is done by hand into plastic Bins. There are no machines used in harvesting.

The full harvest is completed by 25 people

The harvest typically happens between Sept 15th and October 14th

French and American oak Barriques are used

All Sangiovese is aged in large Slovenian oak casks

All fruit is 100% De stemmed

22 day Cold soak on the skins

Concrete Vats are used for fermentation, advantages of doing this are that this one of the traditional ways, it doesn't impart flavor, as long as there is no room for air the wine will virtually not age wine inside the vats, and its about 100-200 hl ability to "park" wine.








Farming is Organic

Quote of the tour:
"We don't make our wine for the scores. We want elegance, balance, and a sense of the tradition...We are modern traditional"

40 hects of Olive trees and honey production on the estate as well

Monteccuicco DOC is right next to montalcino. The estate is located in both a DOC and a DOCG.

Tasting Notes:
2005 Rosso di Montalcino
Supple, a bit fat for rosso lacking the rustic chianti type acidity. Purity of fruit is killer with lots of dried cherry. The rosso is vineyards are picked before the season starts
A very modern style rosso

Toscano Rosso 4,200 cases produced
lighter, fruitier, easy drinking, good tannin, long grip, short chain tannin. Classic tuscan table wine

2004 Ateo Supertuscan Red 1,100 cases produced
Blend of Sangiovese, Cabernet, and Merlot
Dark center, light edges, a bit of arm pit funk which is nice. Red fruit and dry yeast on the nose.

2002 Ciacci Brunello
Darker than the other brunellos we've seen on the trip. Beautiful know of roses, cranberries, mushroom, and cherries. Approachable for a brunello without lacking intensity. Silky, elegant, balanced with really well integrated oak.

2004 Fabius Sant Antimo Rosso of mostly syrah
The darkest thing we've seen in tuscany. Dark Blue fruit, black fruit, wet moist earth like what is smell like in the middle of a forest in Pacific northwest after a good rain. Graphite, baked blueberry palate. Spice, German chocolate all wrapped in cedar. Thick and awesome. (After transposing these notes I need to go find another bottle of this stuff)