Winery PietrosoRosso di Montalcino
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rosso di Montalcino from the Winery Pietroso
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso di Montalcino of Winery Pietroso in the region of Tuscany is a powerful.
Food and wine pairings with Rosso di Montalcino
Pairings that work perfectly with Rosso di Montalcino
Original food and wine pairings with Rosso di Montalcino
The Rosso di Montalcino of Winery Pietroso matches generally quite well with dishes of beef, lamb or veal such as recipes of beef fillet in a crust, lamb mouse with onions and red wine or stuffed quails.
Details and technical informations about Winery Pietroso's Rosso di Montalcino.
Discover the grape variety: Vaccareze
Crisp, aromatic dry whites with a pale golden colour, a lean palate and preserved acidity showing citrus (lemon, grapefruit), white flowers (acacia) and Rhodanian herbaceous notes. An airy profile bringing freshness to blends. A traditional component of Châteauneuf-du-Pape AOC (one of the 13 authorised varieties) and the white wines of the Côtes-du-Rhône.
Last vintages of this wine
The best vintages of Rosso di Montalcino from Winery Pietroso are 2007, 2010, 2008, 0
Informations about the Winery Pietroso
The Winery Pietroso is one of of the world's greatest estates. It offers 5 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Assemblage (Champagne)
In Champagne, it is the art of blending still wines from different grape varieties (pinot meunier, pinot noir, chardonnay), from different terroirs (villages, areas) and often from different years. The incorporation of older wines, called reserve wines, allows for greater aromatic complexity.
