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Ciacci Piccolomini d'Aragona Brunello di Montalcino 2006

Sangiovese from Montalcino, Tuscany, Italy
  • WS93
  • RP90
14% ABV
  • WE95
  • JS94
  • RP93
  • JS94
  • WE93
  • RP93
  • RP94
  • W&S94
  • JS94
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14% ABV

Winemaker Notes

The bouquet is intense, fruit-forward, spicy and floral with hints of red berry fruits enriched by delicate spicy notes. Warm, soft and very well balanced on the palate; structured with soft tannins and long aftertaste.

Ideal companion of roasted and stewed meat, game and mature cheese.

Critical Acclaim

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WS 93
Wine Spectator
A seductive style, featuring fragrant floral, raspberry, tobacco and mineral aromas and flavors. Firm tannins sweep in on the finish, which is tight and unyielding now. It's all there, just needs time. Best from 2013 through 2025. 3,750 cases made.
RP 90
Robert Parker's Wine Advocate
The 2006 Brunello di Montalcino is an attractive entry-level wine. Dark red berries, crushed flowers, licorice and mint are some of the nuances that emerge from this fleshy, mid-weight offering. The aromas and flavors are decidedly on the ripe side of the spectrum in the racy 2006, but the intensity of the fruit covers the tannins nicely, making this an attractive wine for near-term pleasure. Anticipated maturity: 2014-2021.
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Ciacci Piccolomini d'Aragona

Ciacci Piccolomini d'Aragona

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Ciacci Piccolomini d'Aragona, , Italy
Ciacci Piccolomini d'Aragona
In 1985, Giuseppe Bianchini began his quest for quality. Moments after the passing of Countess Piccolomini, Giuseppe learned that he, the sole employee who passionately cared about her vines, inherited the vast Piccolomini wine estate. Evidence of his appreciation and commitment to the Piccolomini legend can be found in the glass – each wine is a tribute to the gracious Countess. Highly regarded palates consistently rank the Ciacci Piccolomini wines in the top 10th percentile – with good reason. Giuseppe believes his strict adherence to sustainable growing practices has significantly contributed to the vibrancy of fruit and the depth of complexity in his wines over the years. Without doubt, these wines speak of flawless quality and exhibit Tuscan typicity crafted in a modern style.

Montalcino

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Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than Chianti. The Sangiovese grape is responsible for both Brunello di Montalcino and Chianti but Montalcino has its own clone, which the locals call Brunello.

The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village, which fan out at various elevations. The variations of elevation and soils create Brunellos of different styles. From the valleys with deeper deposits of clay, the wines are typically bolder and deeper in color with more opulent black fruit. These wines tend to take better to aging in some percentage of new French oak barrels. The hillside wines and vineyards at higher elevations produce wines more concentrated in red fruits and floral aromas. These sites reach up to over 1,600 feet and have shallow soils of rocks and shale. These, in general, may be aged in larger and more traditional oak casks

Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

STC301110_2006 Item# 111223

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