Ciacci Piccolomini d'Aragona Vigna di Pianrosso Santa Caterina D'Oro Riserva, Brunello di Montalcino DOCG From Ciacci Piccolomini d'Aragona comes the Vigna di Pianrosso Santa Caterina D'Oro Riserva, Brunello di Montalcino DOCG. From the 11.69ha Pianrosso vineyard (translating to ‘red field’, referring to the iron-rich soils), this is a 100% Sangiovese using only the best grape selection. This single vineyard bottling is a quintessential representation of why the wines made by the Bianchini family are some of the most sought after in the region. Fermented in stainless steel and glass, the wine is then matured for three years in Slavonian oak, before a further year in bottle. The result is a complex and intense wine, rich with fruit and spice and incredible opportunity for ageing.

The Brunello di Montalcino Riserva is a deep and vibrant ruby red with aromas of dried red fruits and dried wild herbs. The palate experience is intense with a complex weave of red fruit and spice, a little strawberry and aniseed jam. The palate doesn’t let up for a long time and it’s structural, with the acidity and tannins pointing to a long and steady future. Made with 100% Sangiovese (selected from their oldest vines and only in the best years), the juice is allowed to macerate on skins for 30-35 days and fermented at a controlled temperature followed by spontaneous MLF (malolactic fermentation), both stages in cone-shaped Slavonian oak casks. The wine is then racked off into 10 to 25 hectolitre Slavonian oak casks for a period of around 40 months prior to being bottle-aged for at least 15 months. 'An estate that has been on a roll of late with super-elegant wines.' Antonio Galloni

This Chianti has complexity, elagance but most importantly - a sense of place. The wine has developed a rich garnet hue on account of the bottle age. The nose is robust with flavours of dried cherries, plums and vanilla jumping out of the glass. You get some lovely tertiary flavours on the palate too with leather, mocha and earthiness all enveloped with the acidity of a wine half its age. This can be enjoyed straight away and you will not be disappointed but will also reward some more years of cellaring.