The viticultural tradition of the Pierazzuoli family began one generation ago, when they purchased a property called Tenuta di Cantagallo in the Montalbano area, the birthplace of Leonardo da Vinci, on southern-facing slopes, which descend towards the Florentine and Pisan part of the Arno valley. For legal reasons, the name was changed to Tenuta Pierazzuoli for the US market. The company assumed responsibility of the estate upon the completion of its studies in the early 1990's.The winery overlooks a marvelous landscape, which extends westward all the way to the Tyrrhenian Sea. The altitude varies between 800 and 1200 feet above sea level and the soil is a mixture of clay and sandstone.

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Web site: http://www.enricopierazzuoli.com/
Tech Sheet: click to download

Chianti Montalbano DOC 2002

100% Sangiovese

Clean berry and mineral aromas, with a grassy finish.

Gioveto 2001

60% Sangiovese, 20% Merlot, 20% Syrah

Chianti Montalbano Riserva DOC 2000

100% Sangiovese

Medium-bodied, with straightforward fruit and a tobacco and toasty oak finish. Drink now.

Millarium Bianco dell'Empolese, Vin Santo Riserva DOC 1996

Trebbiano, Malvasia, Sangiovese (Due to the long and complex process by which the wine is made, exact percentages are impossible to give)

The grapes for Pierazzuoli’s Vin Santo are hung from wires along the ceiling rather than laid out on mats to dry. In this fashion, unhealthy grapes fall to the floor and are swept away. The grapes are dried for six months and then softpressed. The precious, concentrated must is fermented for six years in “caratelli” (small barrels) which are left under an attic roof to maximize swings in temperature, which either invigorate or slow down the fermentation. When the barrels are opened, much of the wine is often spoiled, but that which
is not is pure nectar!