Since 1995, Tenuta Di Sesta is a family-led estate headed by Giovanni Ciacci, who runs the company alongside his children Andrea and Francesca. The estate practices a ‘modern’ agronomic management, which has been adapted to consider climate change and the impacts made on the environment. These practices are accompanied by traditional aging of the wine in Slavonia oak barrels, original to the heritage of the vineyard.

Documents from the year 714 record the Estate as originally belonging to the Church and later an Abbey. In 1850 the property passed into the Ciacci family, and in 1966 Giuseppe Ciacci, father of Giovanni, produced the first bottles of Brunello, one of only 12 historical estates in Montalcino.

Tenuta Di Sesta pays detailed attention growing the grapes which, depending on the physical and chemical characteristics of each vineyard, achieve freshness through careful management of the leaf foliage around the bunch and concentration through thinning out excess bunches.

The estate believes that the Sangiovese in Montalcino has a taste to be preserved and the use of Slavonian oak barrels transmit to the wine a quality of aromas that do not mask the unique flavour of the Sangiovese.