More Pizza and Wine

Friends are always recommending new pizza places to Michele and I. Recently two friends recommended the same place, one of them a wine producer from Campania, we just had to go. The name of the place is Pizzetteria Brunetti at 626 Hudson Street. The test of any pizzeria is the pizza margarita and this one was very good as were the others that we ordered.IMG_4483

With the pizza we drank a wine that I have not had before so it was two firsts for me.

Montecucco Rosso DOC “Tribolo” Poggio Stenti ( Tuscany)100% SangioveseIMG_4485

The hillside vineyards are at 200 meters above sea level, along the Orcia River. The soil has a high percentage of clay, which helps maintain water reserves from winter and spring rainfall..

The grapes are harvested in mid-September, when reaching sugar levels of 22-23 percent. Fermentation is in stainless steel tanks and lasts for about 15 days at controlled temperatures, with skin contact.  .Malolactic fermentation takes place in stainless steel. The wine is left to age for about 12 months in stainless steel tanks. The wine is then aged for an additional six months in bottle before release. Since everything is done in stainless steel this is a  fresh and fruity wine with flavors reminiscent of cherries, peaches and blueberries. It is very well structured and offers a long, persistent finish and the wine can age. $28 IMG_4486

The wine went very well with the pizza margarita

1 Comment

Filed under Italian Red Wine, Italian Wine, Pizza, Pizzetteria Brunetti, Poggio Stenti "Tribolo"

One response to “More Pizza and Wine

  1. Reblogged this on Sassi Italy Tours and commented:
    An all stainless aging process Sangiovese; sounds like a winner and the way to enjoy a gourmet pizza.

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