2016 Tenuta di Sesta Rosso di Montalcino

SKU #1376748 90 points Decanter

 Rich and complex nose showing fresh and dried herbs alongside bright fruit. Velvet textured palate with coffee lift and saline finish.  (6/2018)

Robert Parker's Wine Advocate

 The Tenuta di Sesta 2016 Rosso di Montalcino is a tart and crisp red wine to pair with cheesy pasta dishes. The wine has the acidity to cut through the fat in those dishes and the bight berry flavors to keep your palate clean. The 2016 vintage shows spectacular quality of fruit, so we can all look forward to the Brunellos from this vintage that will be released in under three years. (ML)  (6/2018)

K&L Notes

Whenever I visit this winery I always feel more serene. There’s just something about how it sits nestled into the hillside on Montalcino’s south slope. It seems to have had the same effect upon the owners, Giovanni Ciacci and his son and daughter Andrea and Francesca— the calm they exude is contagious. Their vineyards stretch down the slope from about 1,200 to 700 feet, being protected from the cold north wind by the hills at their back. They overlook the Orcia river valley and benefit from the warm airflow from the Tuscan coast. Here the soil here is rich in marl and limestone, the perfect foil to harness Sangiovese’s vigor and allow the vine to produce complexity rather than bulk. Their estate covers almost 500 acres, of which 32 acres are in Brunello (all acreage in Montalcino is controlled and limited, and there isn’t any “open” land to just plant Rosso or Brunello) and 26 acres of Rosso di Montalcino. The biggest portion of the estate is close to 250 acres that are planted to olives and grain. I love these wines. They reflect the placid serenity I spoke of previously, are far more savory than fruity and are far more elegant than bold, but incredibly expressive and very age-worthy as well. (Greg St. Clair, K&L Italian wine buyer)

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Price: $16.99
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By: Jeffrey Jones | K&L Staff Member | Review Date: 5/6/2019 | Send Email
If you are looking for a ready-to-drink-now Sangiovese, the Tenuta Di Sesta Rosso is and excellent choice. Classic with red fruit flavors that are balanced out with crisp finish. Medium-bodied and easy to drink. It will go best with food.

By: Steve Bearden | K&L Staff Member | Review Date: 2/20/2019 | Send Email
Here is a Rosso that will remind you of a much more expensive Brunello. There is plenty of fine structure hiding under the overt elegance and a sophistication not usually seen at this price point. The fruit flavors lean more toward the red spectrum (think cherry and strawberry) but there are already hints of leather poking through the earthy finish of roasted herbs. Decant one hour at least.

By: Rachel Alcarraz | K&L Staff Member | Review Date: 12/5/2018 | Send Email
As soon as I opened the bottle this Rosso began to invite me in. Summer strawberries and flowers mixed with serious savory notes filled the air while I poured the garnet elixir into the glass. The first sip was gentle while the strawberry flavors gripped my tongue. The tannins were subtle but grabbed my cheeks while the acidity got my mouth to water. As time passed the wine began to grow into a complex, plum filled experience that was begging me to take another sip. It was an adventure in a glass.

By: Mike Parres | K&L Staff Member | Review Date: 12/4/2018 | Send Email
This Rosso was aged for one year in 20hl Slovenian oak barrels and unites the imposing structure of Brunello with the freshness and vivacity of a young wine; classic ripe strawberries, cherry-cola, and cranberry with a hint of leather and spice on the finish. This can be drunk young, but will evolve over the next couple of years. WARNING! This is one of those wines that will make you think: how did that bottle empty itself? This 2016 ROCKS !!!

By: Greg St. Clair | K&L Staff Member | Review Date: 11/23/2018 | Send Email
Tenuta di Sesta is our most elegant Rosso. It is subtle and has a more feminine grace, but underneath that obvious restraint lies a wine full of complexity and savory intrigue…it just takes a bit of time to open up (I’d decant for an hour if you have the chance—also, they will age easily and wonderfully for another 4–5 years). In this vintage (if you haven’t heard, 2016 is an outstanding vintage in Montalcino), of the more than 100 Rosso I tasted, this wine was my number-one choice. The depth of this wine’s flavor is unreal—even its color is more pronounced than usual. It is a sensational wine.

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.


Alcohol Content (%): 14