As we’ve mentioned here before, Rosso di Montalcino, endearingly known as “Baby Brunello,” is crafted from the same delineated area as Brunello di Montalcino DOCG and is derived from 100% Sangiovese Grosso, or Brunello. However, Rosso only requires a minimum one year of age, whereas Brunello is governed by tremendously strict aging requirements that include a minimum two years in barrel and four months in bottle then it can only be sold after January 1st of the 5th year following its harvest. Needless to say, Rosso is brilliantly designed for early consumption and can be fetched for a true bargain while you are waiting for your serious Brunello to mature in the cellar. Although this Rosso is primed for early enjoyment, its roots are anything but simple.
The estate’s Palazzo, built by Montalcino’s Bishop, Fabivs de’ Vecchis, dates to the 17th century. The Ciacci family purchased the Palazzo and surrounding estate in 1877. However, it wasn’t until Elda Ciacci wed Count Alberto Piccolomini d’Aragona, direct descendant of Pope Pius II, that the palace donned its current title, Palazzo Ciacci Piccolomini d’Aragona. When Countess Ciacci Piccolomini passed away in 1985 without an heir, she willed the estate to her trusted and capable vineyard manager, Giuseppe Bianchini. Giuseppe ushered the Ciacci Piccolomini estate into the 21st century and began commercially crafting the legendary Brunello and Rosso di Montalcino we thirst for today. Bianchini’s children were born on the land and grew up with Ciacci Piccolomini wine in their veins. By the time the visionary Giuseppe passed away in 2004, his seasoned children, Paolo and Lucia, were primed and ready to take the helm of the legendary estate and winery.
Just over an hour from Florence, this storied estate is perched in the foothills of Mount Amiata where the estate benefits from the microclimate provided by proximity to a volcano and the valley’s Orcia River. The soil enjoys ample Eocene-period marl and an elevation of 240 to 360 meters. The Bianchini Family proclaims to be “true to peasant tradition but with the advantage of modern resources.” They farm organically, utilizing organic fertilizers and also eschew the use of chemicals or pesticides. The 100% Sangiovese Grosso is fermented in stainless steel and glass concrete vats and enjoys temperature control via modern cooling plates and jackets. The wine is then aged traditionally for twelve months in 20 to 85-hectoliter Slavonian oak. Upon release, this Rosso is a textbook example of how superb Baby Brunello can be. For only $24 a bottle it is an honor to be offering you a wine of such quality, lineage and value. We received enough to allow up to one case per customer.
This wine exhibits a dark garnet core with orange reflections on the rim. The powerful aromas are loaded with fruit but beautifully balanced with savory complexity. Ripe black cherry, black currants and black plum are only enhanced by notes of fennel, fresh wild herbs, licorice, tomato leaf, rose, violet and fresh leather. The rich, round palate boasts incredibly soft tannins for such a young Sangiovese. The layered palate confirms the notes from the nose but unfolds to reveal dried orange peel, black tea, mushroom, hints of white pepper and baking spice. This wine’s charm lies in its round and rich sweetness on the palate that is bolstered by complex savory notes and unexpected layers of delightful tertiary flavors. This wine will age without effort for the next three to five years, although it is fantastic right now. Simply decant for thirty minutes and serve at just above cellar temperature in large Bordeaux stems. For a recipe that is up to the task of luscious and rich Rosso, try
this braised lamb shank over savory polenta.
