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Gianni Pignattai's recipe for the perfect Brunello is six months ageing in French oak tonneaux (500 liter barrels) and then thirty months in 300 liter Slavonian oak.
The soil where it is produced is rich in loam and sand, with clay and abundant marl grain. This is a guarantee of fantastic aromas and ageing perspectives.
A wine that must be tried to indulge in the warm embrace of the undergrowth scents with that appetizing touch of vanilla.
Made with yeasts that come exclusively from Montalcino this Brunello is structured, round and rich of surprises at every sip.
PAIRING: Pietroso's Brunello is a full bodied and elegant wine. We suggest to try it with stewed meat and roast beef as much as with ripe cheeses.
PIEBRU15
A unique Brunello, simply perfect
Typology: Red
Grapes: Sangiovese
Alc: 15%
Serving temp: 18-20°
Format: 750 mL
Region: Tuscany
