The Brunello di Montalcino by Ciacci Piccolomini d'Aragona is confirmed again this year as a bottle of great value and with an excellent quality/price ratio. 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 hectoliter Slavonian oak barrels, followed by approximately 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 prized area of Castelnuovo dell'Abate, including the “Pianrosso” vineyard (which means “red field”, a reference to the iron-rich soils) and the “Fonte” vineyard, which produces grapes for Rosso di Montalcino.

The estate is a member of the European “Integrated Pest Control” movement, which promotes the reduced use of chemicals and organic viticulture; in Ciacci the fertilization is organic and the pruning and harvesting are done by hand.

Vineyard management follows organic farming guidelines and the entire range of wines will be certified organic by 2020. Only sulfur and copper products and organic fertilizers are used (there is a livestock farm nearby for manure). The soil between the rows is worked and no herbicides are used. Minimum SO2 dosages