The Rosso di Montalcino is characterized by its lively ruby color. It has a persistent aroma of small red fruits and cherry. It has a dry, warm palate and is well-structured. It is a great wine to keep and age. It should be stored at 15 degrees C in the dark, without noise.
The Rosso di Montalcino scored 90 points in the Wine Spectator. The first ever vintage of Pietroso’s Rosso di Montalcino was produced in 1978.
Pietroso Is located in Montalcino and has a lot of ancient history. Born in the 1970s, the vineyard has previous history as a vineyard for sunflowers and other plants.
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Available bottle sizes: 750ml vintage - Magnum (1500ml) vintage
Varietal: 100% Sangiovese
Area of Production: Montalcino, 400-500 m above sea level
Soil: Soil with a sandy texture, loam, clay, and marl
Harvest Time: 1st week of October
Vinification: Fermentation and maceration of skins for 20 days in steel vats at 30 degrees C
In the Cellar: After fermentation, it is aged for 12 months in Slavonian and French oak barrels
Serving Temperature: 18 degrees C
Pairings: Red meats, salami, first dishes with sauce or meats