# Brunello di Montalcino DOCG (2010)

- **Producer:** Ciacci Piccolomini d'Aragona
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese
- **Region:** Tuscany, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €110
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** wild berry, cherry, violet, red plum, orange blossom, blue flower, sandalwood, liquorice, new leather, cake spice, cloves, grilled herb, dark spice, menthol, smoke, wet stones, tilled earth, soy sauce, fresh mushrooms, bergamot, pressed rose, earth, forest floor, tobacco, crushed berry, brimstone, blood orange, mushroom, balsam herb

## About this wine

Brunello di Montalcino DOCG from Ciacci Piccolomini d'Aragona, crafted from 100% Sangiovese grapes. The wine originates from the Pianrosso vineyard in Montalcino, Tuscany, an area renowned for its Sangiovese production. The estate has a long history, with current operations led by the Bianchini family, who have continued to develop the estate's production philosophy. The 2010 vintage was influenced by cooler growing conditions, leading to concentrated fruit and a wine with notable aging capacity.

## Interesting facts

- The Pianrosso vineyard is Ciacci Piccolomini's flagship site.
- The 2010 vintage is considered legendary by many critics.
- Brunello di Montalcino requires a minimum of 4 years aging before release.
- The estate's roots trace back to the 17th century.

## Food pairing

The wine's firm, fine-grained tannins and full body are well-suited to complement the protein and fat in rich meat dishes. Its inherent acidity cuts through richness, cleansing the palate, while savory notes in the wine can echo or contrast with herbs and spices in the food.

## Wine making process

The winemaking process for this Brunello di Montalcino begins with fermentation in temperature-controlled stainless steel vessels, utilizing techniques such as pumping over and punching down for extraction. Following fermentation, the wine undergoes a minimum of two years of aging in Slavonian oak barrels, with this specific vintage spending two and a half years in wood. It is then further aged in bottle before release, adhering to the strict regulations for Brunello di Montalcino DOCG. The estate's vineyard practices and the specific conditions of the 2010 vintage, including reduced yields due to cooler weather, play a significant role in shaping the final wine.