Brunello di Montalcino “Piero” DOCG

Pierluigi Talenti spent decades shaping Brunello di Montalcino's modern identity — first as head winemaker at Il Poggione, then from 1980 on his own estate at Pian di Conte, Sant'Angelo in Colle. The Vigna di Piero is his most personal act: 1.95 ha of Sangiovese Grosso planted on his own clonal selections in the 1970s–1980s, now tended by grandson Riccardo, making these vines genetically distinct from virtually every other Montalcino estate.

The site sits at 410 m a.s.l. on a south-east-facing slope enclosed by forest, in clay-rich soil laced with Galestro marl — the friable limestone-schist that drives mineral tension and structural precision. The forest boundary moderates diurnal temperature swings, preserving acidity through a warm southern-sector growing season.

Fruit is hand-harvested late and vinified parcel-by-parcel: temperature-controlled fermentation at 28–29°C with 25–30 days of skin maceration in stainless steel, followed by 100% 500-litre French oak tonneaux for a minimum of 24 months — no Slavonian oak, no large botti, no barrique. This mid-format vessel is the house's deliberate middle path: more oxygen exchange than a foudre, less extraction than a barrique.

The exclusive tonneaux regime for 'Piero' is unique within the Talenti range, where the standard Brunello blends tonneaux with Slavonian casks — making this the estate's most oak-integrated, structurally precise expression. The 2020 vintage has no published Talenti-specific notes; drinking window is best assessed from ~2027 onward given the appellation's DOCG release schedule and the site's structural density.