Abbadia Ardenga has two separate properties in the Comune of Brunello di Montalcino with a total of 650 hectares of land. The Ciacci family have chosen Abbadia Ardenga from a wide range of environments as being the best location for the vineyards. Abbadia Ardenga perfectly answers the technical requirements for growing Sangiovese grapes, preservation and has a remarkable historical value. Every year Paolo and his father work the vineyards respectfully and with great care and experience, working to get the best quality with the utmost respect for the environment: the results are products of the highest quality.
The cellar pictured above is located in Torrenieri, the province of Siena. The oldest part of the buildings comprises "the tower", which has stood on the site for more than three hundred years. The modern winemaking facilities sit above a labyrinth of underground passageways from this period.
The original well is now found in the basement beneath the wine making cellar. A much larger well, in the back left of the picture below, provides all the water needed.
The Vineyards on the Abbadia Ardenga estate situated on the Sienese slopes of the hills of Montalcino. South-West exposure.
The grapes are hand picked in early October and then fermented in Stainless Steel Tanks for 18 days at a controlled temperature. Aged for 36 months in Slavonian oak barrels, 12 months in stainless steel tanks and a further 12 months in the bottle.
Brunello Di Montalcino is Ruby Red verging on garnet. It has an ample, ethereal scent with hints of wild berries. Its taste is full-bodied, warm, intense, velvety and harmonious.
The vineyards on the Abbadia Ardenga estate situated on the Sienese slopes of the hills of Montalcino. South-west exposure.
Vines are trained as spurred cordon, giving an average yield of 60 quintals/Ha. The grapes are hand-picked in early October, fermented in temperature-controlled, stainless steel tanks for 20-22 days. Maturation is for 36 months in Slavonian oak barrels, 18 months in stainless steel tanks then finally 18 months in the bottle.
Colour is Ruby red verging on garnet, aroma is an ethereal bouquet with scents of plum jam and hints of vanilla and spices. Robust, warm, pleasant and harmonious taste, best paired with the savoury dishes of traditional cuisine, especially stews and ripe Pecorino cheese.
The vineyards on the Abbadia Ardenga estate are situated on the Sienese slopes of the hills of Montalcino. This wine comes from the ‘Vigna Piaggia’ vineyard. South-west exposure. The excellent exposure and exceptional pedoclimate lend this wine great personality and balance.
The grapes are hand picked in early October. Then the grapes are fermented for 18 days in stainless steel tanks at a controlled temperature. Aged for 36 months in Slavonian oak barrels, 12 months in stainless steel tanks and a further 12 months in the bottle
This wine is the most complex and elegant expression of the Sangiovese grape variety. It is produced with the grapes from the vineyard “Piaggia”. Deep ruby red in colour. Ample and intense aromas of red fruits and berries with a light spice and hints of balsamic. In the mouth it is full-bodied and harmonious with an elegant and persistent finish.
Located 280 metres above sea level with exposure On the southern side of the property.
The grapes are hand picked in early October. Then the grapes are fermented for 16 Days in stainless steel tanks at a controlled temperature. Aged for 4 months in Slavonian oak barrels and a further 8 months in the bottle
Ruby red in colour with a fresh, distinctive and pleasantly fruity aroma with notes of dried black cherries, tobacco and cigar leaves. It has a delicate and harmonious taste with soft tannins, great balance and an extremely long finish.