Tenuta di Collosorbo, Brunello di Montalcino

The ancient village of Montalcino is perched almost two thousand feet above the southern Tuscan landscape. It is in this charmed pocket of Italy that the Ciacci family of Collosorbo has been expertly crafting the Sangiovese varietal, known locally as Brunello, into world-class Brunello di Montalcino for centuries beneath their ancient family castle. Brunello, strictly regulated by the Italian government, must be 100% Sangiovese and the law requires a minimum of two years in oak and an additional four months in bottle before release. Tenuta Collosorbo sets even higher standards for their Brunello and ages the wine for three years in barrel and at least eight months in the bottle before release.   With roots that wind back to the 1800s, Lucia and Laura Sardo Suterra respect tradition and practice minimal intervention in the cellar. They hand-harvest and nurture their rich terroir, which is one thing that sets their estate apart. Their vineyards boast three distinct soil types that rarely