Ciacci Piccolomini d'Aragona


Summary
Ciacci Piccolomini d'Aragona is a family-owned Brunello producer in southeastern Montalcino with 55.5 hectares of vineyards, primarily focusing on Sangiovese grown in the estate's prized Pianrosso vineyard at 240-360 meters elevation with southwestern exposure. Their traditional approach combines certified organic viticulture with minimal intervention winemaking, fermenting in temperature-controlled stainless steel before aging their Brunello in large Slavonian oak casks for extended periods.
Heritage & Leadership
Ciacci Piccolomini d'Aragona traces its origins to the 17th century when the estate's Palazzo belonged to the Bishop of Montalcino. The property passed through various hands until the mid-20th century when it came under the ownership of the Ciacci family, specifically Giuseppe Ciacci. The estate's modern history took a decisive turn in 1985 when Giuseppe Bianchini, who had managed the property for years, unexpectedly inherited the entire estate from the last descendant of the Ciacci family, Countess Elda Ciacci.
Under Giuseppe Bianchini's direction, the estate began focusing intensively on quality wine production, expanding vineyard plantings and modernizing winemaking facilities while maintaining traditional practices. Following Giuseppe's passing in 2004, leadership transitioned to his children, Paolo and Lucia Bianchini, who continue to manage the estate today. Paolo oversees vineyard management and winemaking operations, while Lucia handles administrative and commercial aspects of the business.
The Bianchini family has maintained the estate's historical identity while steadily enhancing its reputation through careful stewardship of the land and commitment to quality production. Their tenure has seen the expansion of export markets and increased recognition for the estate's wines, particularly their Brunello di Montalcino offerings.
Vineyards & Wines
Ciacci Piccolomini d'Aragona encompasses approximately 220 hectares in the southeastern zone of Montalcino near the village of Castelnuovo dell'Abate. Of this total area, 55.5 hectares are dedicated to vineyards, with the remainder comprising olive groves, forests, and grain fields that contribute to the estate's biodiversity.
The estate's primary vineyard sites include Pianrosso, a 16-hectare plot dedicated to Brunello di Montalcino production, and Fonte, which provides grapes for their Rosso di Montalcino. These vineyards sit at elevations ranging from 240 to 360 meters above sea level, with southwestern exposures that maximize sun exposure while benefiting from cooling influences from nearby Mount Amiata.
The soils vary across the property but generally feature a mix of galestro (schistous clay), limestone, and marl that provides excellent drainage while retaining sufficient moisture during dry periods. These soil conditions, combined with the microclimate, create ideal growing conditions for Sangiovese, which comprises the majority of plantings.
The estate produces several wines, with their flagship being Brunello di Montalcino DOCG, particularly the single-vineyard Pianrosso. Their portfolio also includes Rosso di Montalcino DOC, IGT Toscana wines, and a Sant'Antimo DOC. The Brunello di Montalcino Pianrosso Riserva "Vigna di Pianrosso Santa Caterina d'Oro" represents their most limited production wine, made only in exceptional vintages.
Philosophy & Practice
Ciacci Piccolomini d'Aragona follows certified organic farming practices across all their vineyards, having completed certification in 2010 after years of implementing sustainable methods. Their approach emphasizes minimal intervention in both vineyard management and winemaking, allowing the natural characteristics of the terroir to express themselves in the finished wines.
In the vineyard, the team practices green harvesting to control yields and ensure optimal ripening. Harvest is conducted entirely by hand, with careful selection of grapes both in the vineyard and at the sorting table. The estate maintains relatively low yields, particularly for their Brunello wines, averaging around 5 tons per hectare.
The winemaking facility combines traditional methods with modern technology. Fermentation takes place in temperature-controlled stainless steel tanks, with maceration periods varying by wine type—typically 15-20 days for Rosso di Montalcino and 20-30 days for Brunello. Aging protocols adhere strictly to DOCG regulations, with their standard Brunello aging for 36 months in Slavonian oak casks of 20-30 hectoliters, while the Pianrosso Riserva sees 40 months in oak.
The Bianchini family maintains a non-interventionist philosophy in the cellar, avoiding excessive extraction or oak influence that might mask the distinctive character of their Sangiovese. This approach reflects their commitment to producing wines that authentically represent the Montalcino territory while maintaining consistency across vintages.