# Brunello di Montalcino Pianrosso Riserva Santa Caterina d'Oro (2010)

- **Producer:** Ciacci Piccolomini d'Aragona
- **Colour:** red
- **Type:** still
- **Grapes:** Sangiovese
- **Region:** Tuscany, Italy
- **Style:** Classic
- **Average price:** €175
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 18–18 °C
- **Aromas & flavours:** black cherry, red plum, dried fruit, cedar, vanilla, cloves, leather, mushroom, earth, tobacco

## About this wine

Brunello di Montalcino Pianrosso Riserva Santa Caterina d'Oro 2010 is a 100% Sangiovese wine from the Montalcino region of Tuscany, Italy. It is produced by Ciacci Piccolomini d'Aragona, an estate with a history dating back to the 17th century, now managed with a focus on tradition and quality. This specific bottling originates from the Pianrosso vineyard, Ciacci Piccolomini's premier single vineyard, and is only produced in the best vintages. The 'Santa Caterina d'Oro' designation signifies a prestigious award. The 2010 vintage is noted for its cooler climate, contributing to the wine's balance and aging potential.

## Interesting facts

- Pianrosso is Ciacci Piccolomini's most representative single vineyard.
- The 'Santa Caterina d'Oro' is a highly regarded award.
- This Riserva wine saw three years of aging in Slavonian oak casks.
- The 2010 vintage is celebrated for its balance and aging capacity.

## Food pairing

The wine's full body and firm tannins are well-suited to rich, protein-heavy dishes, where they can cut through fat and complement the meat's texture. The savory notes in the wine find harmony with game and aged cheeses.

## Wine making process

The winemaking process for Brunello di Montalcino Pianrosso Riserva begins with hand-harvested Sangiovese grapes from the Pianrosso vineyard. Fermentation occurs in temperature-controlled stainless steel and glass-lined concrete vats, featuring a long maceration period. Following fermentation, the wine is aged for three years in Slavonian oak casks. It then undergoes further refinement in the bottle before its release. This approach aims to develop the wine's structure, complexity, and aging capacity.