Description
Bottled only in the vintages considered to be up to the mark, Pietramora is the very best of the Sangiovese produced in our vineyards, which are now all trained as saplings with high-density vineyards. Among red wines, Pietramora is therefore the wine that is closest to our heart and that more than any other reflects - and we want it to be so - the character of the vintage: austere tannins of 1995 and 1998, opulent alcohol content of 2000, impeccable completeness of 2001 and 2011, exuberant fruit of 2012, great classicism of 2015. A touch of ancellotta, never more than 3% complete, almost every year, the final cut. Starting from the 2011 harvest, its denomination bears on the label the name of the sub-area to which it belongs, that of Marzeno, in accordance with amendments to the reference specifications.

Perfume

Color

Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour

- Start up year: 1966
- Oenologist: Maria Cristina Geminiani
- Bottles produced: 170.000
- Hectares: 30
After graduating with a degree in agriculture from the University of Milan, Cristina’s passion for the great sweet wines of Sauternes led her to continue her studies at the University of Bordeaux. Then after a stint with famed enologist Vittorio Fiore she began her personal quest to make great wines at Fattoria Zerbina.
Cristina describes her winemaking philosophy in this way, “In my winemaking I aim to complete and integrate each of the values of each single vineyard, fully respecting the high potential of the fruit from each special area. Only by releasing the pure character of the vines in each microclimate can we show the real value and richness of our terroir.” Read more


Name | Fattoria Zerbina Pietramora Sangiovese Marzeno Riserva 2019 |
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Type | Red still |
Denomination | Romagna DOC |
Vintage | 2019 |
Size | 0,75 l |
Alcohol content | 14.5% by volume |
Grape varieties | 100% Sangiovese |
Country | Italy |
Region | Emilia-Romagna |
Vendor | Zerbina |
Origin | Faenza (RA) |
Wine making | It starts in 500 L tonneaux of French oak for two weeks with manual punching down and pumping over, and part in steel tanks of medium capacity with maceration for 15-21 days. |
Aging | In French oak barriques (20% new) for 12 months. |
Allergens | Contains sulphites |