COLOUR
Red
TYPE
Still
VINTAGE
2021
GRAPE
Sangiovese
PRODUCER
Azienda Agricola Pietroso
REGION
Toscana
CHARACTERISTICS
Body
Full
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Azienda Agricola Pietroso, located in the heart of Montalcino, Tuscany, is a producer steeped in tradition and family legacy. Founded in the 1970s by Domenico "Delfo" Berni, the estate is now passionately managed by his grandson, Gianni Pignattai, and his family. Their philosophy centers on a deep respect for the local territory and the Sangiovese grape, aiming to craft wines that are true expressions of their origin. Pietroso Brunello di Montalcino is celebrated for its classic character, elegant aromas, and well-structured profile, making it a benchmark for the appellation. These wines are renowned for their ability to age gracefully, developing complexity and depth over many years.
ALCOHOL
AVG. PRICE
STYLE
Classic
SULPHITES
YES
When to drink
Later
Ideal temperature
18-18°C
INTERESTING FACTS
Fact 01
Pietroso was founded in the 1970s by Domenico "Delfo" Berni, a pioneer in Montalcino winemaking.
Fact 02
The estate is now run by his grandson, Gianni Pignattai, ensuring a continuous family legacy and traditional approach.
Fact 03
Vineyards are situated at high altitudes (1,200-1,500 feet) near Montalcino, contributing to the wine's unique character.
Fact 04
The wine undergoes a complex aging process in both French, Slavonian, and Austrian oak barrels for extended periods.
FOOD PAIRING
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WINE MAKING PROCESS
The journey of Pietroso Brunello di Montalcino begins in vineyards situated near the town of Montalcino, at altitudes between 1,200 and 1,500 feet above sea level. These sites boast diverse expositions and soils, with vines averaging 30 years of age. Grapes are meticulously hand-harvested during the first week of October to ensure optimal ripeness. Vinification involves alcoholic fermentation with indigenous yeasts, followed by a maceration period of approximately 20 days on the skins. This process occurs in temperature-controlled stainless steel and wooden vats at around 30°C. The wine then undergoes a sophisticated aging regimen: first, about 6 months in French oak tonneaux, followed by approximately 24 months in larger Slavonian and Austrian oak barrels. Finally, it rests for at least 12 months in bottle before release, allowing its complex character to fully integrate.
