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Ciacci Piccolomini d’Aragona. Italien, Toskana, Brunello di Montalcino
Ciacci Piccolominis hemsidaTradition möter nytänkande
Priserna och utmärkelserna haglar ständigt över Ciacci Piccolomini d’Aragonas viner och de har välkomnats med öppna armar av vinklubben. Och det är inte svårt att förstå varför – detta är verkligen skolboksexemplet på klassiskt finstämd Brunello di Montalcino.Historia
Ciacci Piccolominis ursprungliga källare ligger i byn Castelnuovo e’Abate i Montalcino i ett gammalt och välbevarat hus från 1600-talet. Huset uppfördes av biskopen Fabius de Vecchis och kallades för Palazzo, ”palatset” och köptes av släkten Ciacci i slutet av 1800-talet. Efter ett giftermål mellan släktena Ciacci och Piccolomini slogs familjenamnen ihop. År 1985 när den sista grevinnan i släkten Ciacci Piccolomini gick bort ärvdes huset och ägorna av Guiseppe Bianchini som länge skött om ägorna. Guiseppe applicerade en modernare filosofi med fokus på kvalitet. Sedan 2004 drivs gården av Guieseppes barn, Paolo och Lucia, som moderniserat framställningen ytterligare och flyttat in i en mycket större och mer modern anläggning inte långt ifrån det ursprungliga huset som fortfarande används.
Vingårdar
Tenuta Ciacci Piccolomini är välkända för sina strålande Brunello di Montalcino. De förvaltar över 53 hektar varav ca 30 hektar är planterade till druvan brunello och deras vingårdar breder ut sig i syd- och sydvästsluttningar runtom byn Montalcino med vingården Pianrosso som domänens bästa läge. Men det är långt ifrån det enda man producerar. Piccolomini gör även strålande viner av andra internationellt kända druvsorter. Bland annat Fabvis som är en 100 % Syrah, Ateo som är en blandning av Cabernet Sauvignon och Merlot och deras kanske mest prisvärda vin Ciacci Piccolomini d’Aragona IGT, ett vin gjort i huvudsak på Sangiovese med en skvätt Cabernet och Merlot. Utöver det produceras även en hel del grappa och olivolja från egna odlingar.
Vinifikation
Sangiovese grosso till Brunellovinerna skördas från lägen på mellan 250 och 350 m ö h och efter noggrann selektering genomgår de jäsning i temperaturkontrollerade stål- och betongtankar och lagras därefter i stora slavonska ekliggare om 20-85 hl beroende på vin och årgång. Brunello Annata lagras i 24 månader i större de större ekfaten medan de vingårdsbetecknade vinerna lagras i 36 månader (Pianrosso) respektive 48 månader (Riserva) i mindre ekliggare om 20-30 hl (Pianrosso) och 20-65 hl (Riserva). Även instegsvinet Ciacci Piccolomini d’Aragona får viss tid på slavonska fat och fransk barriquer.
”5 snabba” med Paolo Bianchini
What is your favorite time of the year in the vineyards?
”Spring, for sure! It’s the moment when everything starts, and the season that brings the promise of a new vintage to come.”
What is your favorite part of being a winemaker?
”I love every aspect of my job, but my favorite moment in wine production is the final part of wine making: the final decisions and the latest tastings that are necessary to shape a new vintage.”
What is your least favorite part of being a winemaker?
”Selection in vineyard before the harvest, the quality of the grape is usually so high and we worked so hard all year long, that it’s very hard to decide.”
If you had to describe the style of your winemaking with just one sentence – what would it be?
“Rispetto, Eleganza e Tradizione” – “Respect, Elegance, Tradition”
Which of your own wines would you bring to a deserted island, and why?
”Brunello di Montalcino DOCG “Vigna di Pianrosso” Riserva Santa Caterina d’Oro, without a doubt!
It’s the wine that expresses the essence of Ciacci Piccolomini d’Aragona and that reminds me of my father to whom this wine is dedicated.”
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