2018 Pizzini Sangiovese Pietra Rossa

Vinification

The Sangiovese grapes are machine picked and then fermented with a yeast called BM45, made famous in Tuscany for making great Brunello wines. The ferment temperatures reach and are maintained at 30°C. A hotter fermentation extracts maximum colour, flavour and tannin from the fruit. This heat also helps soften the tannins in the wine through the polymerisation process. Once the wine finishes alcoholic fermentation, the free-run juice is drained and skins are lightly pressed. The wine settles for a day before being transferred to barrels for malic acid fermentation and barrel aging for 14 months. The wine is then blended, fined and bottled.

Maturation

Oak: 100% Gamba, 25% Nevers, 15% Fontainebleau, 30% Allier, 30% Trancais
Oak age: 20% new oak
Oak toasting: 100% medium
Fining agent: Light egg white
Filtration: Cross flow 

Wine

The wine is brick red in colour with a cherry hue. There are initial notes of fresh raspberry and cherry on the nose which lead to ripe plums as the wine opens. The palate is rich and a little bolder than the 2017 vintage with blood plums, cherries, hints of liquorice and the soft earthy notes we look for in this wine. The balance of fresh fruit and soft acidity, blended with savoury and chalky tannins, give this wine both drink now and aging capabilities. Enjoy with gnocchi and a rich ragu.

Final analysis
Final alcohol: 13.8% Alc/Vol                                      
Final acid: 6.80g/L                           
Final PH: 3.55

Download Tasting Note

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$35.00