The Ciacci family has been in the Montalcino area since the 1850s. The wine was already made in the area at the time from the local Brunello, or Brunellino grape, a clone of Sangiovese. But thecreation of Brunello di Montalcino as we know it today is attributed to Clemente Santi, whose 1865 vintage of Brunello was awarded a silver medal in a wine competition in Montepulciano. The Ciacci family’s first vintage was 1966 made by Giovanna’s grandfather. Brunello, probably the most robust expression of the grape, is a bit of an exception among its Tuscan ranks since it must be a 100% Sangiovese. It also has a more specific ageing regime requiring two years in oak (with at least four months in bottle) and can only be bottled where it is made and released no sooner than five years after January 1 of the year following the harvest. Rosso, while also a 100% Sangiovese, can be released the following September and has no other ageing requirements – and for that reason is often referred to as “Baby Brunello.” Its production often varies as it is usually sourced from younger vineyards, or lots that do not make the cut for Brunello. The Ciacci family tend to every plot in the vineyards individually, based on a multitude of variables including, at harvest, hand-picking just the plots that have reached the perfect physiological maturity. They are equally as attentive to the grapes in the winery, sorting and fully destemming them, and adhering to very traditional winemaking. With this level of care and well over five decades of vintages, the results speak for themselves
Article from Opimian Celler 311 – South Africa and Tuscany