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Ciacci Piccolomini d'Aragona Brunello di Montalcino (375ML half-bottle) 2006

Sangiovese from Montalcino, Tuscany, Italy
  • WS93
  • RP90
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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

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
The 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.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines...

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Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

Grenache

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Full-bodied but light in both color and tannin...

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Full-bodied but light in both color and tannin, Grenache loves the sun. It thrives in hot climates where it can easily achieve full ripeness. Grenache is best known in the Southern Rhône, where its plush texture and ample alcohol are tamed by savory Syrah and structured Mourvèdre, most notably in Côtes du Rhône and Châteauneuf-du-Pape. Grenache originates in Spain, where it is known as Garnacha and is important throughout the country, particularly in Rioja, where it is blended with the more austere Tempranillo, and in Priorat in tandem with savory Cariñena (Carignan). It is also responsible for dry, fruity rosés in Navarra. In Sardinia, the variety is known as Cannonau and produces bold, rustic reds. In California, Grenache has achieved popularity both flying solo and playing a supporting role in Rhône-style blends.

In the Glass

In sufficiently warm conditions, Grenache produces smooth and generous wines that are loaded with red fruit flavors ranging from strawberry to cherry to dark berry. Richer examples can also show plum, chocolate, and licorice.

Perfect Pairings

Despite its bold flavors, Grenache has very mild-mannered tannins, which makes it eminently quaffable on its own, yet easy to match with food. With its uncomplicated, friendly nature, Grenache is the ultimate barbecue red, pairing happily with lamb loin chops or spicy Italian sausages. Unlike most other full-bodied reds, Grenache’s low tannin level ensures that it will not be fazed by a good chili kick.

Sommelier Secret

Sardinia’s Cannonau is often revered for its association with a long, healthy life. Residents of the Italian island often live well into their 90s and beyond, and they credit this antioxidant-rich wine—along with their healthy Mediterranean diet—for their impressive longevity.

STC756828_2006 Item# 111224

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