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Ciacci Piccolomini d’Aragona Toscana, Tuscany, Italy
Ciacci Piccolomini d’Aragona Toscana, Tuscany, Italy
The Ciacci (Chah-chee) family has owned this ancient estate since 1877. After Elda Ciacci married the count Alberto Piccolomini d’Aragona in 1921, the place’s name became Ciacci Piccolomini d’Aragona. Her marriage made her a contessa. The Contessa was a widow when she passed in 1985. Upon her death she willed the entire estate to Giuseppe Bianchi, the estate’s valued farm manager of 13 years. Giuseppe always had a dream of having his own vineyard producing Brunello. He was stunned to learn after her death that the Contessa had no heirs and she left the entire estate to him for his faithful service. (I’m saying maybe he was a smidge more than a farm manager? Just me. Regardless, he was a lucky, hard-working dude!)
Today Giuseppe’s son, daughter and grandchildren oversee the running of the winery.
The winery’s first vintage was 1990, one of Italy’s greatest vintages ever. I was a pup in the business then and knew far less than I thought I did. What I did know was Ciacci’s ‘90 Brunello di Montalcino was ridiculously great. It was the first time I wrote the tasting note “bacon fat” about a wine. I believe I bought every ounce of ‘90 Ciacci Brunello that came into Texas on that release. Ever since I have been a fan.
Over the years the family has expanded their product offering. Their Toscana Rosso is mainly Sangiovese Grosso (Brunello) with a bit of Syrah, Merlot and Cabernet Sauvignon. They have been making the Toscana Rosso since 2015. It’s an amazing value. The fruit explodes from the glass when drunk. It is big and lush and exuberant and happy.
Serving suggestion: Open and stick in the fridge for 15 minutes. That tiny bit of coolness will mute the alcohol and allow you to more fully enjoy the fruit. Nothing more to it than that.
Pairing Notes: It seems cavalier to say this a perfect pizza wine, yet it is. Perfect too with Osso Buco, Bistecca Fiorentina and bowling.
Ciacci Piccolomini d’Aragona Toscana, Tuscany, Italy
The Ciacci (Chah-chee) family has owned this ancient estate since 1877. After Elda Ciacci married the count Alberto Piccolomini d’Aragona in 1921, the place’s name became Ciacci Piccolomini d’Aragona. Her marriage made her a contessa. The Contessa was a widow when she passed in 1985. Upon her death she willed the entire estate to Giuseppe Bianchi, the estate’s valued farm manager of 13 years. Giuseppe always had a dream of having his own vineyard producing Brunello. He was stunned to learn after her death that the Contessa had no heirs and she left the entire estate to him for his faithful service. (I’m saying maybe he was a smidge more than a farm manager? Just me. Regardless, he was a lucky, hard-working dude!)
Today Giuseppe’s son, daughter and grandchildren oversee the running of the winery.
The winery’s first vintage was 1990, one of Italy’s greatest vintages ever. I was a pup in the business then and knew far less than I thought I did. What I did know was Ciacci’s ‘90 Brunello di Montalcino was ridiculously great. It was the first time I wrote the tasting note “bacon fat” about a wine. I believe I bought every ounce of ‘90 Ciacci Brunello that came into Texas on that release. Ever since I have been a fan.
Over the years the family has expanded their product offering. Their Toscana Rosso is mainly Sangiovese Grosso (Brunello) with a bit of Syrah, Merlot and Cabernet Sauvignon. They have been making the Toscana Rosso since 2015. It’s an amazing value. The fruit explodes from the glass when drunk. It is big and lush and exuberant and happy.
Serving suggestion: Open and stick in the fridge for 15 minutes. That tiny bit of coolness will mute the alcohol and allow you to more fully enjoy the fruit. Nothing more to it than that.
Pairing Notes: It seems cavalier to say this a perfect pizza wine, yet it is. Perfect too with Osso Buco, Bistecca Fiorentina and bowling.