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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 second half of September. Alcoholic fermentation and maceration on the skins for about 20 days in temperature-controlled steel vats (about 30°C), aged for 12 months in Slavonians and French oak barrels.
Limpid color, bright ruby red. Intense aroma, persistent, with notes of fresh small red fruits, cherry. On the palate, it is dry, warm, with a good structure and length. Ideal with first dishes with sauce or meat, salami and red meats. Serving temperature at 18 °C. Good wine to hold: store sideways at l5°C in dark place without noise or other aromas.