FIRE
In order to know the story of the Tenuta di Sesta, from which Collosorbo derives, we must go back in time to the 8th century. The name, Sexta, appeared for the first time in the year 715 A.D. But, it was in the 15th century, under the powerful Republic of Siena, home to bankers, merchants and patrons, that the Sesta holdings were formed. Siena asserted its military supremacy and the noble families expanded their land holdings. The Tenuta di Sesta went to the Tolomei family. Toward the end of the 16th century Lelio Tolomei had the chapel in honor of Saint Catherine of Siena built while in 1552 Villa Sesta was constructed. Over the centuries, ownership of the estate passed to other Sienese families until, around 1850, the Ciacci brothers bought it from the Grassi family and expanded the villa. Following hereditary division of Sesta, the Tenuta di Collosorbo was born in 1995 and it is still owned by the Ciacci family.
AIR
An enchanting landscape, dotted with ancient parish churches and villages clinging to hills, where time seems to have stopped. Here in the Montalcino zone, between the gentle slopes of SantπAngelo in Colle and Castelnuovo dellπAbate, breathes the Tenuta di Collosorbo. The soils of the estate, generally of calcareous origin, slope gently downwards from 400 to 200 meters above sea level, are protected from the north winds and bathed by the clear waters of the Orcia river along the southern boundary. Toward the east, Monte Amiata rises to 1783 meters and at midday the view sweeps as far as the Maremma coast. It is a lovely setting with a favorable microclimate appreciated by the vines: a land kissed by the sun for many hours each day and at the same time protected from the cold. At Sesta, the fruits of the land mature noticeably earlier than those from the surrounding areas.
Earth
The estate comprises approximately 140 hectares, of which 23 are cultivated as vineyards, 15 as olive groves and the remaining portion as sowable land, pasture and woods. The main vine cultivated historically is Sangiovese, from which Brunello and Rosso di Montalcino are derived. Together with Sangiovese, other species of recent planting are present, for example Cabernet-Sauvignon, Merlot and Sirah, from which the exquisite Indicazione Geografica Tipica wines of the estate are obtained. Still today, the working of the land is an ancient art that requires hard work and sacrifice. At the Tenuta di Collosorbo, each cultivation step is carried out with the aim of obtaining the best, richest, healthiest and ripest grapes possible so that later interventions in the cellar are limited to only those necessary: starting from clonal selection, the use of chemical substances reduced to a minimum level, manual pruning, thinning and the choice of bunches, all the way to hand-picking using small baskets.
Wines
During the vinification phase, enological tradition combines and integrates with innovation. The Tenuta di Collosorbo, in order to guarantee the high quality of its production, has introduced the most modern technologies: gentle removal of the stalks, controlled-temperature fermentation, and, for complete control, frequent laboratory analyses. Always with respect for the ancient and consolidated procedures, recited by heart as if they were liturgy. Ageing in Slavonia oak and French wood barrels of varying sizes and repeated tasting to carefully follow the evolution of the winemaking over time complete the process.
BRUNELLO ≠ from wine to a legend
Born to be a wine, Brunello has become a legend. It was created by some winemakers of Montalcino, in the heart of Tuscany, toward the end of the 19th century. They were looking for a red wine of exceptional quality and a long ageing period to accompany wild game, roasted meats, red meat and aged cheeses. And they obtained a wine which was destined to enter into the enological hall of fame, overflowing the chalice of Bacchus with joy. In the last decades, Brunello di Montalcino has undergone a general evolution in quality, and has made a name for itself throughout the world. In fact, Brunello di Montalcino was the first Italian wine to obtain the Denominazione di Origine Controllata e Garantita (D.O.C.G.) designation. It is exclusively produced, aged and bottled within the confines of the town of Montalcino in the province of Siena, using grapes from the Sangiovese species, locally called Brunello.
