Cellar for up to 15 years. No need to decant before serving

Castiglion del Bosco is in the community of Montalcino in the province of Siena. The rolling hills and captivating beauty of Tuscany make it a draw for visitors from many countries. So much so that in 2004 UNESCO deemed it a World Heritage site, celebrating its cultural and natural heritage which is of outstanding value to humanity. It is still very much a wild region with many deer, boar and pheasant enjoying the natural abundance of the countryside.

Castiglion del Bosco Prima Pietra is produced at the nearby Tenuta Prima Pietra winery located in the small commune of Riparbella about 40 km south-east of Pisa. The grape varieties grown reflect the final composition of the wine, consisting of 50% Merlot, 30% Cabernet Sauvignon, 10% Cabernet Franc and 10% Petit Verdot. The latter more unusual variety is associated with darker colour, stronger tannins, and plenty of black fruit flavours.

Harvest typically happens towards the end of September, when the grapes are gathered by hand and stored in aerated 15 kg boxes until the cooler autumn climate leads to optimum ripeness and the development of more subtle aromas.

Fermentation lasts for 20 days, and each grape variety is kept separate. The winery uses native yeasts to best conserve the developing aromas. After fermentation the wine is transferred to French oak casks, where again each variety of grape is aged individually. After 10 months refinement the final Prima Pietra blend is created by the master winemakers, and this is further aged for eight months.

Prima Pietra has rich, dark fruit aromas such as blueberry and plum, along with the freshness of mint and herbal spice.

The tannins are robust but silky, with dense dark berry fruit and spice.

Light game dishes such as pigeon breast or lamb complement the full flavour of the Prima Pietra.