Located just minutes outside the town of Montalcino proper, the original Pietroso vineyard covered just one hectare and was farmed by Domenico Berni, who originally made wines to drink at home, but he began releasing commercially in the mid-1970s. Today, Berni's grand-nephew, Gianni Pignattai, runs the property (expanded slightly, to just over five hectares), with his wife and family. 

The Pignattai family's holdings read like a Montalcino greatest hits collection. They farm four distinct parcels, each contributing unique character: Fornello's east-facing slopes at 1,200 feet bring morning sun exposure; Colombaiolo near Castelnuovo dell'Abate faces south/southwest at 1,260 feet for maximum ripeness; the original Pietroso vineyard sits at the highest elevation of 1,500 feet with west/northwest exposure for elegance; and most impressively, they have vines in Montosoli at 960 feet—one of Montalcino's most coveted crus.

What sets this Rosso apart is that it comes from the exact same vineyards as their Brunello—just from vines averaging 30-40 years old rather than the oldest selections. 

This is unmistakably old-school Montalcino—it has the medium-garnet hue one should expect from the Sangiovese grape. That said, it is not “old-school” in the sense of being funky or flawed; this is squeaky clean and beautifully perfumed, showcasing both the power and the elegance of Sangiovese without ever being heavy. Put this in a lineup of Brunello di Montalcino and be amazed!

WHY YOU'LL LOVE IT

• Brunello vineyards, Rosso price: This wine sources from the same prized sites as Pietroso's Brunello, including fruit from the legendary Montosoli hill. You're essentially getting declassified Brunello from 30-40 year old vines. Nowhere else in the world are vines of that age considered “young.”
  

• US exclusive from a micro-producer: With just 6.5 hectares under vine and records dating to 1363, Pietroso represents authentic, artisanal Montalcino that's impossible to find elsewhere in America. It’s deep garnet red in the glass, with perfumed aromas of red and black cherry, currant, blackberry, black plum, anise, rose petals, underbrush, aromatic herbs, and sandalwood spice. Absolutely gorgeous, and hard to distinguish from more expensive Brunelli!
  

• Classic winemaking, modern precision: Traditional large-cask aging preserves Sangiovese's true character while meticulous vineyard work ensures pristine fruit. The result is old-school elegance with contemporary polish.

HOW TO SERVE IT

• Prime drinking window: Beautiful now through 2030. While approachable after a 30-minute decant, this has the structure and balance to develop additional complexity over the next 5 years.
  

• Serve at 60-65°F in Bordeaux stems to appreciate the wine's aromatic complexity and silky texture.
  

• Pair with Tuscan classics: Serve with fuller-flavored game birds like quail or duck, alla cacciatora. You also can’t miss with pizza!