Pietroso Brunello di Montalcino 2019

Pietroso Brunello di Montalcino 2019

WINERY: Azienda Agricola Pietroso

WINEMAKER: Gianni Pignattai

ESTABLISHED: 1978

REGION: ITALY • Tuscany • Montalcino

APPELLATION: Brunello di Montalcino DOCG

BLEND: 100% Sangiovese

VINEYARDS: Three separate estate-owned and planted parcels, totaling 13.5 acres, are located not far from the town of Montalcino, between 1,200 and 1,500 feet above sea level, with varying expositions and soils.

AGE OF VINES: 30 years, on average

WINEMAKING: Hand-harvested. Fermented on indigenous yeasts in stainless steel tanks; each vineyard vinified separately. Aged in older French oak tonneaux for eight months, then in older, 32HL Slavonian casks (“botti”) for an additional 30 months.

TASTING IMPRESSIONS: Aromas of autumn leaves, small red berries, light spice, hints of vanilla. Textured, smooth; tannins are present yet suave, long finish.

PAIRING SUGGESTIONS: Grilled steak; air-dried salami; wild mushroom risotto

Reviews

Jeb Dunnuck – “A pure ruby color, the 2019 Pietroso Brunello Di Montalcino is pure and layered on opening and deepens as it opens further, revealing notes of cherry liqueur, crushed violets, gravelly earth, and sweet tobacco. Medium-bodied, but with fantastic concentration, it’s long on the palate with even, mouthwatering acidity, ripe tannins, and a savory mineral flourish. This is a very impressive and noble wine to enjoy over the coming 10-15 years.” (95 Pts)

Decanter – “While Pietroso’s home base is just west of the town of Montalcino, the Pignattai family also owns parcels in the east and south, as well as 1.3 hectares on the hill of Montosoli. Acquired in 2010, the latter was pulled up in 2015 and replanted in 2017, making 2019 the first vintage with the estate’s Montosoli vineyard back in production. A blend of all four sites, this Brunello sports balsamic rosemary and cedar with coffee and vanilla flirting in the background. More than midweight but not heavy or full, it boasts a lively bounce on the palate. Cranberry fruited, citrussy in acidity and stony in accents, with layers of powdery, textured tannins holding everything together.” (94 Pts)