Rosso di Montalcino
The Pieri family bought the Piancornello estate in 1950 and initially grew fruit to sell locally, until 1991, when they began vinifying and selling their own estate wines. Piancornello is now owned and operated by Claudio Monaci and Silvia Batazzi, with plans to eventually pass the property along to their two daughters. An 18th-century farmhouse anchors this organically-cultivated estate in the pristine nature of Montalcino, rubbing shoulders with centuries-old olive groves and Brunello vineyards. On their 10 hectares of vineyards, Piancornello cultivates predominantly Sangiovese vines with some Ciliegiolo. Their Sangiovese clones were chosen carefully to achieve low yields and looser bunches. Piancornello takes its name from the hamlet just South of Montalcino where the winery is located. Its warmer and drier climate, as compared to the neighboring Chianti region, and proximity to the Mediterranean sea (45 km away) make this a prized site for winemaking. The Orcia Valley carries the sea breeze all the way to the vineyard, creating a microclimate that allows for an early harvest before the autumn rain. Piancornello’s vineyards grow on moderately sloped hills in rocky, volcanic soils with southern exposures, creating full-bodied, mineral wines.
A great way to break into Sangiovese and for that matter Brunello di Montalcino. Medium to full bodied, well balanced and fruit driven with tobacco notes to compliment.
The younger brother of Brunello di Montalcino, the Rosso di Montalcino is a versatile, medium bodied Sangiovese. Spurred cordon. The yield is 7 tons of grapes per hectare.
28 days of alcoholic fermentation and maceration in steel tanks. Pumping over 2-3 times per day. After the racking off, 60% of the wine has completed the malolactic fermentation in tonneaux.
Aged for 10 months, partly in wood and partly in concrete containers, depending on the vintage.