2024 Ciacci Piccolomini Rosso Di Montalcino

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Orazio Campoli

Orazio Campoli

K&L Buyer

Review Date: 10/2026

The Bianchini family’s Rosso comes from 7.5 hectares of Sangiovese Grosso in Castelnuovo dell’Abate, between 180 and 360 metres on mineral-rich marl, fermented in steel and cement and raised twelve months in big Slavonian oak casks before a December release. Forty thousand bottles a year, no tricks, and a track record that makes it one of the safest buys in Montalcino. The 2024 is the sleekest version in years. In the glass, it pours a vibrant ruby. The nose is cool rather than sunny: crushed blackberry and tart raspberry, rosemary and black olive, rose petal, crushed stone. On the palate, it is medium-bodied and silky, with a web of fine tannins, a crunchy mineral grip and a long, classically dry finish.

Notes

Ciacci Piccolomini d’Aragona blends one of Montalcino’s most dramatic backstories with some of the region’s most grounded, traditional winemaking. The estate began as a 17th-century bishop’s palace built by Fabivs de’ Vecchis, later passing through auction to Countess Eva Bernini Cerretani and then the Ciacci family. Its modern era truly ignited in 1985, when longtime estate manager Giuseppe Bianchini unexpectedly inherited the property, shifting it toward quality-driven viticulture. Today the winery farms 55.5 hectares in southeastern Montalcino, focusing on Sangiovese from the Pianrosso vineyard. Fermentations run in temperature-controlled stainless steel, with long aging in large Slavonian oak casks and certified organic farming guiding the estate’s classic Brunello style.