Tenuta di Sesta
An ancient farmhouse immersed in one of the most remote and prestigious areas of the Montalcino production zone: in the Frazione Castelnuovo dell'Abate, between the Orcia river and Monte Amiata. The story of Tenuta di Sesta begins in the period marking the expansion of the Sienese dominion in the Tuscan territory and is precisely linked to the Ciacci family in 1850, who are still at the helm today. Giuseppe presented the first labels on the market in 1966, thus entering the list of historic companies of the Ilcinese area. Today, it is Giovanni, along with his children Andrea and Francesca, who supervise the present and future of Tenuta di Sesta, driven by the same ambition and the same agronomic care as their father.
Tenuta di Sesta takes its name from Pieve di Santa Maria in Sexta, which stands at the edge of an ancient road that in Etruscan times served as a vital communication route in the area connecting Roselle to Chiusi. The land owned extends over 200 hectares, between woods and arable land, of which 30 are cultivated with vineyards, in a corner of suggestive landscape and microclimatic beauty.microclimatic. The fresh winds coming from Monte Amiata, the proximity of the Orcia river, the distant sea, the altitudes between 280 and 350 meters, the soils of Eocene origin, rich in skeleton, limestone, and clay: all this contributes to the creation of perfectly healthy and ripe Sangiovese grapes. The same quality is found in the final wine, which shines with rare integrity, crispness of fruit, and a fresh and vibrant vein. In the cellar, Slavonian oak barrels of 30 hectoliters capacity have always been used, capable of softening the initially harsh tannin of the grape, without in any way sweetening the true flavor of the liquid.
The labels produced by Tenuta di Sesta are those typical of the Montalcino territory, with Rosso, Brunello, and Riserva di Brunello in the foreground, followed by blends of Sangiovese with international varieties. All the plants are trained with the spurred cordon, but despite this system being easily mechanizable, Giovanni has remained faithful to a manual and respectful approach to the natural balance of the vine. Tenuta
An ancient farmhouse immersed in one of the most remote and prestigious areas of the Montalcino production zone: in the Frazione Castelnuovo dell'Abate, between the Orcia river and Monte Amiata. The story of Tenuta di Sesta begins in the period marking the expansion of the Sienese dominion in the Tuscan territory and is precisely linked to the Ciacci family in 1850, who are still at the helm today. Giuseppe presented the first labels on the market in 1966, thus entering the list of historic companies of the Ilcinese area. Today, it is Giovanni, along with his children Andrea and Francesca, who supervise the present and future of Tenuta di Sesta, driven by the same ambition and the same agronomic care as their father.
Tenuta di Sesta takes its name from Pieve di Santa Maria in Sexta, which stands at the edge of an ancient road that in Etruscan times served as a vital communication route in the area connecting Roselle to Chiusi. The land owned extends over 200 hectares, between woods and arable land, of which 30 are cultivated with vineyards, in a corner of suggestive landscape and microclimatic beauty.microclimatic. The fresh winds coming from Monte Amiata, the proximity of the Orcia river, the distant sea, the altitudes between 280 and 350 meters, the soils of Eocene origin, rich in skeleton, limestone, and clay: all this contributes to the creation of perfectly healthy and ripe Sangiovese grapes. The same quality is found in the final wine, which shines with rare integrity, crispness of fruit, and a fresh and vibrant vein. In the cellar, Slavonian oak barrels of 30 hectoliters capacity have always been used, capable of softening the initially harsh tannin of the grape, without in any way sweetening the true flavor of the liquid.
The labels produced by Tenuta di Sesta are those typical of the Montalcino territory, with Rosso, Brunello, and Riserva di Brunello in the foreground, followed by blends of Sangiovese with international varieties. All the plants are trained with the spurred cordon, but despite this system being easily mechanizable, Giovanni has remained faithful to a manual and respectful approach to the natural balance of the vine. Tenuta
