• Calendar

    July 2014
    M T W T F S S
    « Jun    
     123456
    78910111213
    14151617181920
    21222324252627
    28293031  
  • Follow Me On TWITTER

    Follow Me on TWITTER
  • Follow Me On FACEBOOK



Agostina Pieri Rosso di Montalcino 2011

Posted By Joel on February 11, 2014

Agostina Pieri Rosso di Montalcino 2011

It strikes me that much has been made of late to suggest that Montalcino’s northern areas produce elegant, perfumed Sangiovese wines, while its southern reaches produce robust wines with less cellar potential. While true, perhaps, in the broadest sense, it should be noted that there are exceptions to the rule.

pieri-rosso-di-montalcino-2011I recently snapped up a bottle of Agostina Pieri Rosso di Montalcino 2011. The estate is located in Montalcino’s southern territory around Sant’Angelo Scalo, aka one of hottest and driest parts of the growing zone.

I found the wine not at all willing to be stereotyped. First day, the wine was fresh and open, with delicate, long aromas of cherry and currant, a broad palate and a clear core of cherry fruit. Second day, suggestions of kirsch and rose. Third day, viscous and still fresh. Impeccably refined tannins.

Added all together … a very elegant wine, in fact.

The wine is produced from 100% Sangiovese from two very different estate vineyards. Loamy, well-drained soil with aspects of organic matter and stone characterize one vineyard, while the other’s clay-based soil prompted a producer decision to use different rootstock in that site. The producer seems to favor low-vigor rootstock as well as the cordone speronato vine training method. Planting densities in vineyards producing the 2011 vintage of Rosso di Montalcino are 3333 and 4200 per hectare, respectively.

Grapes bunches underwent careful selection in the vineyard and again at the sorting table. Fermentation was carried out over 18 days in stainless steel vat. The wine was sent 30% to 2nd passage barrique, 70% to demis-muid (large barrel), aged 12 months, and then moved to stainless steel for bottling.

$

About the author

Joel

Joel Mack has worked for a celebrated importer / distributor of Italian wines and continues to study the wines and winemaking of Italy. He has advised many restaurants in making their Italian wine list selections and has provided training to restaurant staff. Today, Joel conducts wine classes and leads specialized private and corporate tastings of Italian wines. Joel carried out his higher education at a highly regarded College of Music and continues to extend an artistic point of view to Italian wine, balanced with factual information about wine, its nature and identity. By day, he applies his time to collaborative software technology. Joel can be contacted at joel at vintrospective dot com.

Comments

Please Feel Free To Comment, Your Thoughts Are Welcome

Please note: Comment moderation is currently enabled so there will be a delay between when you post your comment and when it shows up. Patience is a virtue; there is no need to re-submit your comment.