2016 Ciacci Piccolomini Brunello di Montalcino 375ml

from Tuscany, Italy

$38

2016 has been called the greatest vintage of Brunello Di Montalcino EVER! So get it while you can, it won’t last long.

The bouquet of this wine is intense, fruit-forward, spicy and floral with hints of red berry fruits enriched by delicate spicy notes. Warm, soft and very well balanced on the palate; structured with soft tannins and a long finish.

Organic farming practices.

Enjoy with Rosemary-Crusted Pork With Polenta and Mushrooms!

    Pairs with

In Stock At our temperature controlled facility in Costa Mesa, CA

Ciacci Piccolomini is one of the most sought-after producers in all of Italy. This ancient estate has 35 hectares of superior holdings in the prized Castelnuovo dell’Abate zone, including the ‘Pianrosso’ vineyard (meaning ‘red field,’ a reference to the iron rich soils) and the ‘Fonte’ vineyard, which produces grapes for the Rosso di Montalcino.

Plantings of Syrah, Cabernet, and Merlot are to the south, where the Orcia river provides a milder microclimate. The non-traditional wines are as exciting as the Brunello and Rosso: ‘Ateo,’ which means ‘atheist,’ is a statement against the restrictive laws that govern winemaking in Italy; the wine is a blend of Cabernet Sauvignon and Merlot. 100% Syrah ‘Fabius’ is one of the greatest expressions of that variety in Italy and Parker once called it “the finest Italian Syrah I have tasted.” The estate is a member of the EU ‘Lotta Integrata’ movement, which promotes reduced use of chemicals and organic viticulture; at Ciacci, fertilization is organic, and pruning and harvest are done by hand.

Vineyard Management: The guidelines of organic agriculture are followed and the full range of wines will be certified organic by 2020. Only sulfur- and copper-based products are used. The area is sheltered by Mount Amiata and enjoys excellent air circulation. Only organic fertilizers are used (there is a cattle farm nearby for manure). The soil between the rows of vines is tilled and no herbicides are used. Minimum dosages of SO2 is used in the wines.

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