One of the older properties in Montalcino, Tenuta di Sesta has been an agricultural estate since the late 1800s when grain was grown on site. A fertile, warm piece of earth perfect for sangiovese, the property was eventually inherited by Giovanni Ciacci and his sister, who then stopped talking to each other and divided it in half. The sister’s half is now called Collosorbo and Giovanni’s half is Tenuta di Sesta. The winemaking is traditional with aging done in large Slovenian oak botte. The wines are very elegant and shy early on, but after a few years in bottle they show tremendous depth. The wines never feel powerful or heavy on the palate, and are slow to develop which is an anomaly for wines made from fruit grown on the south face.