Pian delle Vigne Vignaferrovia Brunello Riserva Italian Wines


A firm full bodied wine with high perfumed aromas and ripe dark chocolatey fruit flavours in the mouth. Exceptional concentration


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Pian delle Vigne
Type of drink
Red Wine
100% Sangiovese
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The Artisan Winery
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The Artisan Winery

Camille Berry is the in-house Sommelier for The Artisan Winery. Food and wine writer Camille Berry began her career as a sommelier, working for a variety of esteemed restaurants including Hakkasan San Francisco, and Chef Charlie Palmer's Burritt Room + Tavern, where she oversaw the wine program. She has helped develop dynamic wine lists, cocktail programmes, spoken on panels, and worked as a wine educator.

During the course of her career, Camille has earned various wine accreditations including the WSET Level 3 Advanced Award in wines, Certified Sommelier, from the Court of Master Sommeliers, as well as Certified Specialist of Wine from the Society of Wine Educators, and continues to educate herself further in the world of wine. She has twice competed in the Western Regionals for TopNewSomm: a professional sommelier competition for under-30s and in the Chaine de Rotisseurs' Best Young Sommelier Competition. As a writer, she shares her passion and know-how within the food and beverage sphere through her articles. Camille contributes to publications such as Food and Wine, Prevention, Experience Life, and Taste of Home, in addition to various wine and food-focused websites. She also works as a wine consultant, recipe developer, and copywriter for several world-renowned wineries.

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Brunello is the driest zone of Tuscany, and has a winning combination of warm days and cool nights, allowing Sangiovese to reach optimum ripeness while retaining acidity and maximising concentration. The result is one of Italy’s grandest appellations, in which Antinori bought this wellsited estate in 1995.


The Pian delle Vigne estate covers a total area of 184 hectares, sixty-three of which are planted with vineyards, two with olive groves and the rest with fields and woodlands. The vineyard lies at between 130 and 200 metres above sea level and has a clay limestone soil rich in small stones. Only the best bunches of grapes were selected.


Destemming and soft crushing were followed by maceration and alcoholic fermentation in oak tanks for twenty days. Malolactic fermentation took place in barriques over about six months, and the wine was then transferred to 800-litre oak casks for a year, followed by a year in 1,600-litre casks.


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