2016 Ciacci Piccolomini d'Aragona Brunello di Montalcino Pianrosso

Tasting Note

Deep ruby with a slow-receding garnet rim. The nose is layered and classical: ripe black cherry, blackberry preserves, and plum on the front; cedar, cocoa, dried rose petal, and rosemary on the back. With air, a savory mineral and iron note adds depth. The palate is firm and structured: ripe but firm tannins that grip without abrasion, vibrant acidity that runs the length of the wine, and a long mid-palate carrying the cherry-and-plum core forward into a savory finish. The oak is integrated as cocoa and cedar rather than vanilla. The finish is long, savory, and notably persistent, with a final mineral note that defines great Brunello.

The 2016 Vintage

2016 in Brunello di Montalcino is widely considered one of the greatest vintages of the modern era. Wine Spectator rated it 99 (Classic) and described it as a textbook growing season that produced wines of finesse and elegance, balance and harmony, with mostly red fruit flavors. Ideal weather in September preserved acidity, giving the wines their distinctive freshness alongside the concentration. The Pianrosso bottling, from one of Ciacci's historic single vineyards on the southeastern slope of Montalcino, captures the vintage signature: 98 points each from James Suckling and Wine Advocate, 94 from Wine Spectator. A reference vintage that will define collector expectations for the next two decades.

About Ciacci Piccolomini d'Aragona

Ciacci Piccolomini d'Aragona is a historic Montalcino estate with vineyards on the Sant'Antimo slope in the southeastern corner of the appellation. The Pianrosso bottling comes from one of the estate's earliest and most prized single-vineyard sites, planted on the rocky, calcareous-clay soils that define the southern Brunello style. The estate's reputation is built on classical, structured wines that prioritize length and savory complexity over up-front fruit. Pianrosso is the more accessible of the two flagship single vineyards, with Vigna di Pianrosso Riserva sitting above it for top vintages.

Food Pairings

• Wild boar ragu with pappardelle

  The Tuscan classic: the wine''s acidity and mineral spine cut the gaminess of slow-braised boar, and the Sangiovese cherry signature laces directly into the sauce.

• Roasted pheasant with porcini and sage

  Game and Brunello have a deep textural match; the wine''s cocoa and cedar notes echo the mushroom''s earthy depth, and the firm acidity keeps the dish from becoming heavy.

• Aged Pecorino Toscano with chestnut honey

  Crystalline aged sheep''s cheese matches the wine''s savory mineral spine, and a touch of honey softens the still-firm tannins on a younger Brunello.

• Brunello vs Chianti Classico aging

  How Brunello, Chianti Classico, Gran Selezione, and Super Tuscan bottles age differently.

• When to drink wine

  A practical guide to drinking windows, peak years, and deciding whether to hold or open a bottle.

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