Piancornello, Brunello di Montalcino 2017

30 days of alcoholic fermentation and maceration in steel tanks and in wood, at a controlled temperature of 28-30 °C. Pumping over 2-3 times per day. After racking, the wine completes its malolactic fermentation in barriques and tonneaux. A minimum aging of 24 months in oak barrels is followed by at least 4 months of aging in bottles. Total minimum aging requirement of 5 years after harvest.

Piancornello takes its name from a hilly area south of the town of Montalcino. The Pieri family bought their first Sangiovese vineyard in 1950, but initially they sold the grapes to other producers. The Piancornello label makes its debut in the nineties. In fact, the firstvintageof Brunello Piancornello is 1991. The Piancornello vineyards benefit from a particularly happy position, bordered to the south by the river Orcia, which from Montalcino reaches the Tyrrhenian Sea, creating a passage through which the healthy sea breeze positively influences the microclimate of the vineyards. In fact, the hilly position, the soils of volcanic origin and the typically Mediterranean climate create a perfect habitat for the vine and favor the production of a typical, structured and mineral Sangiovese. Today Piancornello can count on 10 hectares of vineyards, cultivated in a natural way, and a modern cellar, built a few years ago, which houses both the steel vats for fermentation and the traditional barrels and somebarriquesfor ageing.