Four percent of Canaiolo, another Tuscan red variety is added to deepen the vibrant brick red colour of the Pietra Rossa. One of its other qualities is that it helps soften the tannins of Sangiovese in much the same way as Merlot does to Cabernet Sauvignon.
A plump, immediately sweet palate of crunchy red cherry, blackberries and savoury tannins. Cloves and star anise. More on the lighter side of medium here. Combines the sweetness and savouriness well but a green edge to the finish with a slightly metallic taste affected the score.