The Wine
Pietra Rossa is Italian for red stone in reference to the soils the fruit for this wine comes from. Vibrant and mouth-watering aromas of cherries, raspberries and sweet herbs follow through onto the beautifully structured palate. It is juicy, fleshy and very drinkable.
Winemaking
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 to extract flavour and colour and to soften tannins. After 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 before blending and bottling.
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
Final Analysis
Final alcohol: 13.8% Alc/Vol
Final acid: 6.80g/L
Final PH: 3.55