2010 Tenuta di Sesta Brunello di Montalcino (Pre-Arrival)

SKU #1162553 95 points James Suckling

 Wonderful perfumes to this wine with hints of hot stone, blackberry, orange peel and nectarine on the nose. Full body, with a beautiful concentration of fruit and compacted tannins. The texture is every so silky and fine. It goes on for minutes. A beauty. Hot stone character at the finish too. A gorgeous and friendly wine. Drink or hold.  (12/2014)

94 points Robert Parker's Wine Advocate

 The elegant 2010 Brunello di Montalcino shows an impressive degree of inner grace and harmony. This wine expresses itself articulately with the softest tones. No part of its message is too loud. In fact, it whispers seductively with small fruit aromas, forest bramble, root beer, dried herb and balsam notes. The effect is feminine and finessed. Polished tannins make way for fresh acidity and long persistency. This Brunello sees 30 months of aging in large oak casks and is fermented with indigenous yeasts. Giovanni Ciacci's Tenuta di Sesta is one of the historic estates in Montalcino (founded in 1850) from the Castelnuovo dell'Abate sub-zone. It is celebrated for its classic expressions of Brunello and detail-minded winemaking. The 2010 vintage has been especially favorable to the Ciacci family. (ML)  (2/2015)

K&L Notes

According to K&L Italian buyer Greg St. Clair, Tenuta di Sesta's Brunellos are "ever so subtle at first but then the depth of Montalcino's south face comes forth, the supple texture luxuriates on your palate but then the wine lengthens, exposing the mineral, earth and wild herbs that are the core of this wine."

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Price: $34.99
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Staff Image By: Mike Parres | K&L Staff Member | Review Date: 3/6/2015 | Send Email
Love this 2010, Tenuta Di Sesta is a wine that I never cry to drink sooner then later ( but if I wait, I am rewarded and a happy camper) Medium to full-bodied, Black cherries, Tuscan dust and soft tannins.

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 12/24/2014 | Send Email
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I find that Tenuta di Sesta’s wines are always overlooked upon release, they are never the loudest, tallest or heaviest the just seem to be pleasant. Yet after years of tasting their wines I find they are just slower to develop and end up morphing into silky, elegant masterpieces. In this the 2010 vintage their Brunello shows far more upfront earth and mineral than usual at this stage, yet the pure Sangiovese aromatics of wild cherry and plum cut in behind the earthy elements along with hints of dried roses and freshly cut leather. On the palate the wine is graceful, seemingly plump yet the acidity is present in the finish and the longer the wine is in your glass the deeper and more profound the flavors become and the longer the aftertaste. This wine always puts a smile on my face it just feels so good, never pushy or demanding just there growing with each minute in the glass. I can’t wait to see this wine in another 5 years, stunningly good.
Drink from 2015 to 2030

Additional Information:



- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.


Specific Appellation:

Brunello di Montalcino

- Made from 100% Sangiovese grapes from a specific clone called "Brunello" in the town of Montalcino. Situated in the southwestern part of Tuscany the town of Montalcino sits on a ridge about 400 feet above the Eastern plain. This ridge divides the region into three diverse growing areas. The northeastern part produces wines with brighter fruit, more cherry and high tone notes and somewhat leaner body. The southeastern portion often referred to, as the "Golden Triangle" is the home of Biondi Santi, the family who invented Brunello and championed its production for half a century before anyone else. This region produces wines with rich body, deep ripe cherry to plum fruit with lots of earth and spice. The third portion is the southwesterly facing slope which is the warmest (hence the ripest grapes), consistently producing wines with more breadth and richness. At the turn of this century, there were more than 150 growers who produce the 233,000 cases annually from the 2863 acres inscribed to Brunello.