Ciacci Piccolomini d’Aragona Brunello di Montalcino is confirmed this year as a bottle of great value and excellent value for money. 100% Sangiovese. Fermentation takes place partly in steel and partly in concrete tanks. The wine is then aged for 2 and a half years in 20-75 hectolitre Slavonian oak barrels, followed by about 1 year in the bottle before release.
Ciacci Piccolomini d’Aragona is one of the most sought after producers in Montalcino. This ancient estate has 35 hectares of property in the prestigious area of Castelnuovo dell’Abate, including the “Pianrosso” vineyard (which means “red field”, a reference to soils rich in iron) and the “Fonte” vineyard, which produces grapes for the Rosso di Montalcino.
The estate is a member of the European “Lotta Integrata” movement, which promotes the reduced use of chemicals and organic viticulture; in Ciacci fertilization is organic and pruning and harvesting are done by hand.
The management of the vineyards follows the guidelines of organic farming and the entire range of wines will be certified organic by 2020. Only products based on sulfur and copper and organic fertilizers are used (there is a cattle farm nearby for manure). The soil between the rows is worked and no herbicides are used. Minimum dosages of SO2