The ownership of this historic estate has taken many fascinating turns, since its creation during the 17th century. The Bishop of Montalcino and Abbot of Sant’Antimo Abbey, Fabivs de Vecchis, oversaw the construction of the Palazzo, which still remains as the heart of the estate. Upon his death, and in accordance with the existing laws regarding ecclesiastic property, the property was auctioned off. The Countess Eva Bernini Cerretani purchased it on 16 September 1868. Nine years later, in 1877, the Countess sold the Palazzo and its properties to the Ciacci family of Castelnuovo dell’Abate.  In the 1900’s, upon the marriage of the Count Alberto Piccolomini d’Aragona, a direct descendent of Pope Pius II, and Elda Ciacci, the estate became known as the Ciacci Piccolomini d’Aragona Palace.

Eventually the entire property was bequeathed by the Countess to Giuseppe Bianchini. Bianchini had long been a farmer on the estate. Under his leadership, the estate increased the quality of the production, as well as overseeing the quantity, as well as increasing sales to a global market. When Giuseppe passed away in 2004, his children, Paolo and Lucia, assumed management of the operation.  Today, Paolo is the winemaker, channeling his father’s passion and philosophies, to guide him in his endeavours. Lucia, meanwhile, is in charge of the business side of the operation, overseeing administration and accounting. Additionally, Paolo’s son, Alex, is involved in wine production and the logistics in the wine cellar. Ester, Paolo’s daughter, works in public relations for the winery.

Of the 195 hectares, 50 of them are planted to vine, while around 40 are olive groves. Draped over pastoral rolling hills, the property is an archetype of Tuscan beauty. The area is essentially controlled nature; gorgeous landscaping, uniformed vines, topiaries, and rustic farmhouses, surrounded by mountains, valleys, wild flora and fauna. The vineyards here are south facing, situated within the Val d’Orcia Park, a Unesco World Heritage site. The soils here are medium grain, with ideal degrees of marl and shale. The vineyards average around 300 meters above sea level. The Sangiovese Grosso clone planted here was selected and grafted from the oldest vines on the estate. These are larger grapes on looser bunches.

There are two cellars for the Ciacci Piccolomini d’Aragona estate. The historical cellar in the basement of the Pilazzo is reserved for the aging and storage of the most prestigious of the estate’s wines. Additionally, there is a new cellaring facility near the village of Castelnuovo dell’Abate, which serves as the estate headquarters, as well as a functioning winery dedicated to aging, fermentation, refinement, and storage. Known as the Molinello Cellar, this is an entirely underground structure. Completed at the end of the 1990’s, this was the brainchild of Giuseppe Bianchini and embodies the merger of tradition and technology.

Toscano Rosso

This is 75% Sangiovese Grosso from younger vines within the youngest plots, near the vineyards for Rosso and Brunello di Montalcino. The remaining 25% is a blend of Syrah, Merlot, and Cabernet Sauvignon. Maceration and fermentation takes place in temperature controlled stainless steel vats. The wine is aged in concrete vats. This is a fuller-bodied wine, complex, thanks in part to the blend of grapes themselves. As is typical, red fruit dominates, but pushing into darker hews, brambly, with black plums, cola, medium tannins. It is easy drinking, and versatile, and priced for weeknights. Pair with hamburgers, pasta and tomato sauce, or with a plate of peppery salami.

Sant’Antimo DOC “Ateo”

The DOC of Sant’Antimo was created in 1996, in the wake of the Super Tuscan revolution. It’s basically a way to give a deserved higher classification for wines employing international varieties. This is a blend of Cabernet Sauvignon and Merlot, which shifts from vintage to vintage, but is typically around 50/50. These grapes are grown in medium grain soils, with high percentages of marl, at an altitude averaging around 300 meters above sea level.  Fermentation occurs in temperature controlled stainless steel and glass concrete vats. Aging occurs in small oak barrels for around 18 months. Ateo, meaning “Atheits,” is a lively, juicy, herbaceous, with black cherries, black plums, chocolate, blackberries, and a hint of licorice, poised on the structure of medium acids, tannins, and well-integrated alcohol. Drink this with a grilled filet with demi-glace, rosemary roasted potatoes, blackened carrots, and sautéed mushrooms.

Fabivs

This is 100% Syrah, DOC Sant’Antimo. The wine is named for and dedicated to Fabivs Sant’Antimo, the bishop who built the original Palazzo Piccolomini in 1672, and for who the DOC itself is named. The production of a pure Syrah had long been a dream of Giuseppe Bianchini’s, as he was a great admirer of French Syrah. Grow in soils of medium grain, with ideal levels of Marl, the vineyard averages 300 meters above sea level. These Syrah grapes are situated in the Del Conte vineyard which is a microclimate, particularly well-suited to the production of quality Syrah. Fermentation takes place in temperature controlled stainless steel vats, and glass concrete vats. The wine is aged for in 300 L oak barrels.  Fibivs is a complex Syrah, featuring blueberries, ripe plums, cherries. It is spicy, with soft, round, tannins, medium acid, and balancing acid. Pair this wine game stew, well-aged cheeses, or a classic meatballs and a tomato ragout.

Rosso di Montalcino “Rossofonte”

This is 100% Sangiovese Grosso. The wine was fermented in temperature controlled stainless steel and glass concrete vats. The wine was aged for 12 months in 75 Liter – 250 Liter Slavonian Oak barrels, followed by an additional 8 months of bottle aging prior to release. This Rosso shows bright, red barriers, with balsamic hints, and lots of exotic spiciness. The saoft tannins are elegant, and the zestiness is reminiscent of cherry cola.

Brunello di Montalcino

This is 100% Sangiovese, fermented in temperature controlled stainless steel vats, and glass concrete vats. The wine is then aged extensively in oak, followed by bottle aging, prior to release. This Brunello is fruit forward, with spicy, brambly, red fruit. It is full bodied, layered, with ample, sophisticated, tannins. Pair this with meat ravioli and sauce or rack of rosemary marinated lamb.

Brunello di Montalcino Pianrosso

This is 100% Sangiovese, produced only in the best vintages from the Pianrosso vineyard. This site is just under 12 hectares of medium grain, marly soils, at an altitude averaging 300 meters above sea level. This is fermented in temperature controlled stainless steel and glass concrete vats. This is aged extensively in oak, followed by bottle aging prior to release. This Brunello is big and complex, with juicy, red fruit of spicy black berries, cocoa powder, black cherries, kirsch, red plums. It is savoury, with light, smoky notes, and well-integrated acids. Pair this with braised lamb shanks, roasted duck breast, or wild mushroom risotto with white truffles and herbs.

Brunello di Montalcino Pianrosso Santa Caterina d’Oro

This is100% Sangiovese made of meticulously selected grapes from the Pianrosso vineyard. This is just under 12 hectares situated around 300 meters above sea level. The wine is aged in temperature controlled stainless steel and glass concrete vats.  Dark berries, purple flowers, baking spices, black currant, cocoa powder, licorice, wet earth, and kirsch. The structure is an exercise in balance and precision. Drink this with your very favourit hand-made pasta, your very favourite sauce, the best hard Italian cheese you can find, white truffles, butter,