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Pietroso Azienda Agricola

Pietroso Rosso di Montalcino 2022

Red green still

Organic and sustainable
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Regular price €25,00
Regular price €25,00
List price: Indicates the price of the product before the start of the promotion
Sale price
Sale Sold out
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€300,00

12 bottles

€150,00

6 bottles

€75,00

3 bottles

Immediate availability
Denomination Rosso di Montalcino DOC
Size 0,75 l
Alcohol content 15.0% by volume
Area Tuscany (Italy)
Grape varieties 100% Sangiovese
Aging 12 months in oak barrels of 30 Hl + 6 months in the bottle.
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Description

The Rosso di Montalcino is produced using the same Sangiovese grapes as the Brunello with the same procedures.

Perfume

Perfume

Intense, persistent, a hint of small red fruits and cherry.

Color

Color

Limpid, lively ruby red.

Taste

Taste

Dry, warm, slightly tannic with a good aromatic aftertaste.

Serve at:

16 - 18 °C.

Longevity:

10 - 15 years

Decanting time:

1 hour

Young Red Wines

Producer
Pietroso Azienda Agricola
From this winery
  • Start up year: 1970
  • Oenologist: Alessandro Dondi
  • Bottles produced: 30.000
  • Hectares: 6
The farm Pietroso born in Montalcino in the 70s thanks to the passion for the land, and wine in particular, the winemaker Domenico Berni, with the goal of producing fine wines in limited quantities, such as Brunello and Rosso di Montalcino.
The vineyard is planted exclusively with Sangiovese and is located in three distinct areas in the municipality of Montalcino, this allows you to have a balanced product even in years with special climatic characteristics.
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Pasta with meat sauces, red and white meat.

Pasta
Meat
Game
Cheese
Pork

Name Pietroso Rosso di Montalcino 2022
Type Red green still
Denomination Rosso di Montalcino DOC
Vintage 2022
Size 0,75 l
Alcohol content 15.0% by volume
Grape varieties 100% Sangiovese
Country Italy
Region Tuscany
Vendor Pietroso Azienda Agricola
Climate Dry, breezy.
Cultivation system Branched cordon.
Plants per hectare 4000-5000
Yield per hectare 80 q.
Harvest First week of October.
Wine making Spontaneous fermentation with naturally ocurring yeasts, maceraration at a temperature of 30/33° for about 20 days, frequent repressing.
Aging 12 months in oak barrels of 30 Hl + 6 months in the bottle.
Total acidity 5.7 gr/L
Dry extract 28.3 gr/L
Allergens Contains sulphites