||Spontaneous fermentation with indigenous yeasts. Maceration at a temperature of 30-33 °C for about 20 days. with frequent pumping over and punching.
||36 months in oak barrels of 30 Hl plus 6 months in bottle.
||Roast red meat, game, mature cheese.
||Price Pietroso Brunello di Montalcino 2012 € 45.01