Winemaker Gianni Pignattai from the winery Pietroso explains the characteristics and history of his family vineyards in Montalcino and what is so unique about his Rosso and Brunello wines.
The most important thing for both Montalcino and for the Sangiovese grape is the vineyards
as in my opinion, that is where quality is created.
We are at an altitude of 500 meters in one of the vineyards which here has good exposure at sunset. We also have more vineyards in the Brunello area.
the vineyards are all more or less a hectare of land, always at an altitude above 400 meters.
Here we have a terrain with different characteristics, there are some with more rocks underneath, and sand on top. Others have exclusively marl.
With one we make wines with more finesse and with the other more structure.
The last vineyard we recently acquired is the one where Villa Montosoli IGT is made and over there have the most prestigious hill of Montalcino.
The winery was created by my grandfather in the '70's. It started out just being a hobby for him. He always produced wine and he was a consultant for some wineries and worked as a supervisor at other various wineries in Montalcino.
The goal was to drink it, but even if they drank a lot, they still couldn't drink it all!
And so he started bottling it. The first bottle of Pietroso Brunello was in 1978.
It started just out of curiosity, but this is the type of thing that you either abandon right away because it's truly hard work, or become passionate about and you can no longer do anything else.
Vinification in oak is very interesting for Sangiovese, but riskier.
With barrels you must either keep them empty and take care to sanitize it, or treat it with sulfur, or you keep it full, like now. In this one we have the Rosso 2017. As long as there's wine inside, bacteria does not develop.
These, that are even older, are completely untreated.
There's a drain, see? I don't think you'll see it anywhere else.
But yes, I like it a lot, I'm proud of it.
It's very useful to clean them. Otherwise you would never wash them.
Pressure cleaning heads are available, but due to the Venturi effect, they also re-aspirate the dirty liquid. In any case, you're always washing with dirty water. However, here we only wash with clean water because the water is drained immediately.