Collosorbo was born in 1995 as a result of the hereditary division of Tenuta di Sesta, a historic and consolidated company in Montalcino. The property has been in the Ciacci family since 1850. The first vintage of Brunello dates back to 1966 and was produced by Giuseppe Ciacci in the same year in which the Brunello Consortium and the DOC were established. At the head of the company today we find Giovanna Ciacci and her two daughters Lucia and Laura. Lucia takes care of the commercial side while Laura is an oenologist and follows the viticultural and oenological part of the company. The estate is located in the southern area of the denomination, between Sant’Angelo in Colle and Castelnuovo dell’Abate and works on a vineyard area of 30 hectares of vineyards at an altitude of approximately 250 m above sea level; within the company land, thanks to the richness and diversity of the soil, even very close plots of Sangiovese manage to confer very different sensations and nuances, an element that allows us to obtain fragrant, complex and balanced wines.
Sangiovese Grosso (locally called Brunello) 100%
The grapes are harvested by hand in small baskets and a double selection takes place both in the vineyard and on a sorting belt. After crushing-destemming, an alcoholic fermentation is carried out in steel with maceration on the skins thanks to indigenous yeasts. Aging takes place in Slavonian oak and French oak barrels of 25 to 54 hectoliters for a period of approximately one year. This is followed by refinement in the bottle for approximately 6 months before being released on the market.
Intense ruby red color with violet hues. On the nose notes of ripe red fruits including cherry, blackberry and mulberry, dried violets, balsamic, mineral and sweet spice scents. On the palate the wine is ripe, soft and warm, with a good structure, with a balanced final acidity. The tannins are bright but are already very elegant and pleasant. The finish is long and spicy.
Perfect to be paired with simple but tasty or spicy first courses such as tagliolini with confit cherry tomato sauce and spices, red meat second courses such as steak, grilled meat, crusted pork and roasts.