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Wines by Tenuta
di Sesta |
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Tenuta
di Sesta
While the estate of Tenuta di Sesta was formally established in the
15th century, the property it occupies is documented as early as 714,
when the grounds were in possession of a parish and subsequently, the
Abbey of Sant’Antimo. The latter’s demise, coupled with the
expansion of Siena, precipitated Sesta’s founding. While commercial
wine production commenced under Giuseppe Ciacci (the Ciacci family came
into ownership of the estate in 1850) only in 1966, this proved a most
felicitous beginning, as the year in question marked the inception of
Brunello’s recognition as a DOC. Thus, as the new quality-designated
wine was produced exclusively by a mere dozen, Sesta is recognized as
one of Montalcino’s historic properties.
As is appropriate for one with such a distinguished reputation, Tenuta
di Sesta operates a rigorous qualitative protocol, the hallmark
of which is an ongoing analytical treatment of clonal selection. This
practice was utilized, in particular, to identify those clones that
demonstrated premier quality or offered significant historical import.
Overall standards of quality are ensured through regular assessments
of vine and vineyard performance. Of particular note is Sesta’s
experimental vineyard, dedicated to maintaining its terroir’s
distinctive persona.
The portfolio is comprised of the area’s traditional bottlings—Brunello
(standard and riserva issues) and Rosso di Montalcino, in addition to
an IGT bottling—Poggio d’Arna—and Grappa. The Brunello
Riserva is produced exclusively in years whose conditions invite and
substantively support these distinguished expressions.
While modern practices are utilized, the estate adheres to
tradition in its employment of Slavonian oak aging; the Brunello Riserva’s
aging regimen extends over a 48-month period, followed by an additional
6 months of bottle age prior to release, while the regular Brunello ages
for 36 months in Slavonian oak, receiving a minimum of four months’ aging
thereafter. The Poggio d’Arna, a blend of Merlot, Cabernet Franc
(each representing 40%), and Sangiovese (20%), spends part of its 12-month
aging period in oak, with the remaining portion carried out in Slavonian
oak.
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