Tenuta di Sesta

Italy > Tuscany > Montalcino

 

Description:
The Tenuta di Sesta estate lies on the southern flank of Montalcino, near the abbey of Sant’Antimo. Sant’Antimo played an important role in the early history of Montalcino, and at one time owned the land that is now Tenuta di Sesta. The Ciacci family has owned Tenuta di Sesta since 1850, making them one of the pioneers in the Brunello di Montalcino appellation. Giuseppe Ciacci, the father of the present owner, made his first vintage in 1966, the year Brunello became a D.O.C., and in keeping with the best Brunellos, this wine is still in excellent shape today. His son Giovanni Ciacci originally trained to be an engineer, and after succeeding his father made many important improvements to the estate, utilizing his design skills.

The first was extensive replanting of the vineyards, enlarging the area under vines from 25 acres to 75 acres, of which 30 lie within the Brunello appellation. This involved a rigorous clonal selection to ensure the production of a “pure” Brunello, entirely from Sangiovese grosso, according to tradition. Production from the younger vines, or a selection of wines not destined for the Brunello di Montalcino D.O.C., is sold as Rosso di Montalcino. The second improvement was a major expansion in the cellars, literally quadrupling the fermentation and storage area. A third innovation was the development of a Super Tuscan wine in the local tradition, a blend of Cabernet Franc, Merlot and Sangiovese, called Il Poggio d’Arna.

Stylistically, Giovanni Ciacci’s wines resemble the man himself; polished, gentlemanly, and full of tradition. They are fermented in modern temperature-controlled, stainless steel tanks, then, according to the vintage and their type, are transferred entirely by gravity, either to 30 hl botti (casks), 20 hl botti, or to 225 liter barriques. The Rosso is aged for one year in 20 hl Slavonian oak, while the Brunello spends three years in 30 hl botti and several more months in bottle before release. The Brunello Riserva is made from a selection of the best wines in select vintages, and is only released after four years in cask and six more months in bottle. It is then capable of improving for decades. The Poggio d’Arna benefits from a year in French Allier oak, and the combination of traditional Sangiovese from Montalcino with the French varieties is an excellent integration of the best of both types.
 

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Website: http://www.tenutadisesta.it