The family tends 4 separate vineyards, between 1,200-1,500 feet above sea level and with varying expositions and soil types, with many close to the town of Montalcino, for a total of six hectares. The altitude and the soil are the keys for Pietroso’s wines: the typical soil “Galestro” of this part of Montalcino gives elegance to their wines.
Grapes picked by hand in the first week of October. Alcoholic fermentation and maceration on the skins for about 20 days in temperature-controlled steel and wood vats (about 30°C). Aged for 6 months in French oak barrels, 24 months in Slavonians and Austrian oak barrels, followed by 12 months in the bottle.
Limpid color, ruby red with garnet highlights. Intense aromas, persistent, notes of undergrowth and small red fruits, light vanilla and jam. On the palate, it is elegant and well-orchestrated body with long finish. Tannins are soft and ripe. Perfect with roasted red meats, wild game and aged cheeses. Serving temperature at 18 °C. Wine to hold: store sideways at l5°C in a dark place without noise or other aromas.