Collosorbo Brunello di Montalcino 2013
Aromas of red roses and wildflowers. Finegrained tannins, with tangy cherry, dark chocolate and almond notes. Pair with red meat or slow-braised stews, as well as aged cheese.
The Ciacci family has been involved in winemaking in the Montalcino area since the late 1800s. The family expanded their holdings, between the ancient abbey of Sant’Angelo in Colle and Castelnuovo dell’Abate—unquestionably some of Montalcino’s finest terroir—over the years until in 1995, it was split among different parts of the family. Collosorbo was born from this division, having originally been part of the historic Tenuta di Sesta estate.