Italy Reviews & Ratings

Rosso di Montalcino 2018 – Pietroso

Written by Piero Pardini

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Credits: © Piero PardiniThe Wolf Post

Wine: Rosso di Montalcino
Variety composition: 100% Sangiovese.
Denomination: D.O.C ..
Alcoholic strength: 14% vol.
Vintage: 2018.
Production area: grapes from our own vineyards on different slopes of the municipality of Montalcino.
Altitude: 400 – 500 m a.s.l ..
Soil type: soil with a sandy loam texture, with clays and abundant marly skeleton.
Harvest: manual, the first week of October.
Climate: dry windy.
Vines per hectare: 4000/5000.
Yield: 70 quintals of grapes / hectare.
Training system: spurred cordon.
Production technique: alcoholic fermentation and maceration on the skins for about 20 days in steel vats at a controlled temperature (about 30° C).
Aging: 12 months in Slavonian oak barrels and French oak tonneaux.
Serving temperature: 18° C.
Storage: wine for good aging, keep the bottles horizontally at a temperature of about 15 ° C in the dark, without noise and odors.
First year of production: 1978.

Rosso di Montalcino 2018 - Pietroso

© Ph. Piero Pardini – The Wolf Post

Tasting Notes
Clear, ruby red in color with purple reflections, with a good consistency.
On the olfactory examination the sample shows a wide range of perfumes: floral notes of violets and orchids; fruity hints of raspberry and cherry; spicy notes of vanilla, cinnamon and white pepper; hints of tomato leaves and undergrowth.
The sip is fairly balanced between its parts, its freshness and a well-smoothed albeit important tannin are highlighted. The scents highlighted with the olfactory examination are confirmed and a note of sweet spices remains with a fairly persistent finish.
It is recommended in combination with a fillet of green pepper.


Other company labels in Wine Guide

Azienda Agricola Pietroso
Podere Pietroso, 257
53024 Montalcino (Siena) – ITALY
Phone +39 0577 848573

About the author

Piero Pardini

Founder and editor of "The Wolf Post", Italian based International digital wine platform.
Freelance Journalist.
Wine critic and Sommelier.
He has also written about sports and technology for some specialized magazines.
Co-author of the authorized biography "Gianni Clerici - The writer, the poet the journalist", Le Lettere, Firenze.

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