Italy Wine Reviews & Ratings

Brunello di Montalcino 2016 – Pietroso

Brunello di Montalcino 2016 - Pietroso
Written by Piero Pardini

Credits: Pietroso – Tuscany – Italy

Wine: Brunello di Montalcino
Variety composition: 100% Sangiovese.
Denomination: D.O.C.G ..
Alcoholic strength: 14,5% vol.
Vintage: 2016.
Harvest: manual, the first week of October.
Climate: dry windy.
Vines per hectare: 4000/5000.
Yield: 60 quintals of grapes/hectare.
Training system: spurred cordon.
Production technique: alcoholic fermentation and maceration on the skins for about 20 days in steel and wood vats at a controlled temperature (about 30° C).
Aging: 6 months in French oak tonneaux and then 30 months in Slavonian oak barrels, followed by aging in the bottle for at least 12 months.
Storage: long aging wine, keep the bottles lying down at a temperature of 15° C in the dark, without noise and odors.
First year of production: 1978

Brunello di Montalcino 2016 - Pietroso

© Pietroso

Tasting Notes
Sample, clear, ruby red in color tending to garnet, with good consistency.
The nose is intense, broad in its range of aromas. There are notes of small red berries, jam, a slight hint of vanilla, but also notes of carnation and sweet spices. Closing with nuances of undergrowth and aromatic wood.
The sip confirms what is perceived on the nose. The tannin is elegant, well balanced. Long aromatic persistence that leaves a delicate aftertaste of ripe fruit and cigar box in the mouth.
It is recommended in combination with beef bites alla cacciatora.

Rating
5 Lupetti


Other company labels in Wine Guide

Azienda Agricola Pietroso
Podere Pietroso, 257
53024 Montalcino (Siena)
Phone +39 0577 848573
E-mail: info@pietroso.it
Website: www.pietroso.it

About the author

Piero Pardini

Founder and editor-in-chief of "The Wolf Post".
Freelance Journalist.
Wine critic and Sommelier.

He has also written about sports and technology for some specialized magazines.
Co-author of the essay "Gianni Clerici - The writer, the poet the journalist", Le Lettere, Firenze.

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