Tenuta Collosorbo

The Ciacci family has been based in Montalcino since 1850, and are highly revered in the region, producing some of the very first DOC labelled Montalcino wines, from their estate Tenuta di Sesta back in 1966. Historically, Tenuta di Sesta covered over 180 hectares, with 35 hectares dedicated to vineyards, and a large focus on the production of olives and all types of grains, with the winemaking being simply one aspect of the family’s business. However, in 1995, with a new generation coming through wanting to have the winemaking stand firmly on its own, Giovanna Ciacci created Tenuta di Collosorbo. Nowadays, a power trio of three knowledgeable women are at the helm of production: with Giovanna taking care of the general administration and her daughters Laura and Lucia in charge of the vineyards and winemaking. Together they craft some of the most delightful and best value wines in Montalcino. The estate’s vineyards are at around 800ft in elevation, helping to retain a wonderful acidity and freshness and combines three different soil types: red clay, gray ‘galestro’, and sandy limestone -a very rare occurrence in Montalcino, resulting in a very distinct minerality. The focus is on the entire growing cycle and diligence and meticulous practises in the vineyards, with the sole objective being to obtain the healthiest and most mature grapes possible, so that a very minimalist approach can be employed in the cellar. The wines have a delicious density and purity of fruit, power under the hood, but also remain wonderfully fresh and approachable.