2015 - Brunello

The grapes destined for Brunello di Montalcino are generally harvested between 22 September and 5 October, depending on the degree of ripeness reached. The manual sorting done in the vineyard is followed by a further one in the cellar, carried out cluster by cluster. Fermentation and maceration are carried out in temperature-controlled stainless steel vats, the latter for a period of between 17 and 35 days depending on the year. The racking is immediately followed by the passage in wood, with a stop in French oak barrels for at least 24 months.

Agostina Pieri

Located in Piancornello di S.Angelo Scalo, in the southern part of the municipality of Montalcino overlooking the Maremma, the company covers about twenty hectares, 11 of which are destined for vineyards. The company's production has always been divided between Brunello di Montalcino, Rosso di Montalcino and Sant’Antimo.

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