Owner and winemaker of Tenuta di Sesta, Andrea Ciacci, teams up with Chef Marco for a five-course dinner with dishes like beef tartare with black truffle chiffonade, homemade lamb ragout taglietelle and pigeon breast with vanilla reduction and mix berries compote. Bottles focus on the winery’s Brunello di Montalcino varietals, including a 2009 and 2012 bottling.
