Tenuta di Sesta

sustainable

Named for the ancient parish church of Saint Mary di Sexta at the sixth mile marker on the Roman road from Roselle to Chiusi, the Sesta property is first mentioned in documents dating to 714 AD. After passing into the control of first one and then another Medieval abbey, the Sesta estate was formed under the Republic of Siena after the suppression of the Abbey of Sant’Antimo by the Pope (the former bishop of Siena) in 1462. After passing under the control of the noble Sienese Tolomei family for several centuries, the estate was purchased by brothers Felice and Giovanni Ciacci in 1850.

Descendant Giuseppe Ciacci produced the first Brunello di Montalcino from the estate in 1966, when it was one of the original twelve producers in the region. Today, Giuseppi’s son Giovanni, with the help of his own children, Andrea and Francesca, manage the estate and produce absolute standards for Brunello and Rosso di Montalcino.

The estate covers some 400 acres, of which 132 are under vine, the remainder planted to wheat (on the flatter land) and olive groves.

The vineyards, on mostly relatively thin and poor Eocene limestone/clay soils from 200 to 400m elevation, are planted exclusively to Sangiovese Grosso. The climate is moderated by the nearby Monte Amiata, which also channels a flow of warm air from the nearby Maremma basin, ensuring a gentle, even microclimate. Careful vineyard management including meticulous canopy management and green harvests ensure that the grapes ripen perfectly, and different vineyard parcels are all harvested individually to ensure peak ripeness and flavor characteristics.

The Wines

Rosso Toscana IGT “Camponovo”: 90% Sangiovese, 10% Colorino, grown with southern exposure from 900 to 1150 ft elevation. Hand harvested, 15 days of maceration followed by alcoholic and malolactic fermentation in stainless steel. 6 months further refinement in stainless before bottling. Bright and snappy with the structural acidity typical of Sangiovese. Pair with red sauces, roast game hen, or strong cheeses.

Rosso Toscana IGT “Poggio di Arna”: a “supertuscan” blend of 40% Sangiovese, 30% Merlot & 30% Cabernet Franc, fermented in stainless then aged in Allier oak barriques for 6 months, then transferred to Slavonian large tuns for another 6 months beofre bottling. Architectural and balanced for ageing, pair with red meats, strong cheeses or rich stews.

Brunello di Montalcino: 100% Sangiovese Grosso, grown with southern exposure from 900 to 1150 ft elevation. Hand harvested, then macerated for approximately 30 days before alcoholic and malolactic fermentations in temperature-controlled stainless steel. Aged for 30-36 months in Slavonian oak, then an additional 6 months in bottle before release. Deep and intense, with the structure to age for a decade or two. Classic.