Ciacci Piccolomini d 'Aragona
Ciacci Piccolomini d’Aragona is one of Montalcino’s premiere wine estates, famous for its special 12 hectare, rocky marl Pianrosso vineyard and for the sumptuous single vineyard and reserve wines it produces. Located in Castelnuovo dell’Abate above the Orcia River in the southeast of Montalcino, the estate is located near the historic Sant’Antimo Abbey and just down the road from Uccelliera.
The origins of Ciacci Piccolomini go back to the 17th century, when its Palazzo was constructed by the Abbot of Sant’Antimo Abbey. The estate was subsequently owned by Alberto Piccolomini d’Aragona, a direct descendent of Pope Pius II, and Elda Ciacci, who gave the estate its name. Countess Elda Ciacci Piccolomini d’Aragona was the last in the family line, and when she died in 1984 she gave the state to her manager, Giuseppe Bianchini. In the late 1980s, Giuseppe undertook the planting of Brunello vines that today gives this estate its fame. When Giuseppe died in 2004, his children Lucia and Paolo Bianchini took over. Paolo, who is also the Italian National Amateur Cycling Champion, makes the wine with the assistance of famed wine consultant Paolo Vagaggin
Three different Brunellos are made. The regular Brunello annata is made from a young vineyard—Vigna della Fonte—planted in 2003 supplemented by fruit from other parcels. The wine is fermented in glass lined cement and stainless steel and aged in cask for 24 months. Fruit for the single vineyard Brunello Vigna di Pianrosso is sourced from the older, Pianrosso vineyard, which lies 240-360 meters in altitude above the Orcia river with a south-southwest exposure. It is fermented like the annatta but is aged in Slavonian botti for 36 months. Finally, the Brunello Riserva Santa Caterina d’Oro is made only in exceptional vintages. It is a selection of grapes in the vineyard and barrels in the winery and is aged in large botti for 48 months with at least an additional 12 months in bottle. In addition to the three Brunellos, Ciacci Piccolomini makes a Rosso di Montlcino. It is aged in large botti for about 12 months.