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Notes: The Piancornello estate is located in the southern part of Montalcino. The soil is of volcanic origin and very rich in small stony material. The vineyards are 10-20 years old. Vines are grafted on stalks resistant to drought and high summer temperatures. The wines undergo fermentation with indigenous yeast, in stainless steel and cement vats for approximately 20 days. It is then aged for approximately 12 months in tonneaux and wooden casks, then about 24 months in big wooden casks of 40 hl. Overall it is exposed to roughly 30% new oak.
Aromatically the wine opens up with red and black fruits, exotic spices and a hint of fresh basil. On the palate the wine full bodied and fruit forward, with notes of aged balsamic vinegar and a long, tannic finish.