Pietroso Rosso di Montalcino (2018)

Grapes: 100% Sangiovese

Vinification: spontaneous fermentation with indigenous yeasts. Maceration at a temperature of 30/33 ° for about 20 days. with frequent pumping over and punching down. Aging 12 months in 30 Hl oak barrels plus 6 months in the bottle.

Tasting notes: wine with a clear color, lively ruby red, and intense and persistent aromas, with hints of small fresh red fruits, cherry. Dry, warm, slightly tannic taste with good aromatic persistence.

Pairings: First courses with meat sauce, red and white meats

Format: 750 ml