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.
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.
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