Pizzini Pietra Rossa Sangiovese 2016 Magnum
Red

Pizzini Pietra Rossa Sangiovese 2016 Magnum

Pietra Rossa is Italian for red stone in reference to the soils the fruit for this wine comes from. With the 2017 vintage we celebrate the 21st release of this wine. 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 but will cellar for 10+ years.

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.

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 alcohol: 13.8% Alc/Vol Final acid: 6.80g/L Final PH: 3.55
Regular price
$65.00
Sale price
$65.00
Unit price
per 

The Wine

Pietra Rossa is Italian for red stone in reference to the soils the fruit for this wine comes from. With the 2017 vintage we celebrate the 21st release of this wine. 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 but will cellar for 10+ years.

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. 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

Final Analysis

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

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$33.00