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Saladini Pilastri

Marches (Italy)


Wines Reviewed: 2
Average Score:

Rosso Piceno Superiore Vigna Monteprandone 2002 Rosso Piceno Superiore Vigna Monteprandone 2002
Rosso Piceno Vigna Piediprato 2002 Rosso Piceno Vigna Piediprato 2002



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Rosso Piceno Superiore Vigna Monteprandone 2002, Saladini Pilastri (Italy)

Rosso Piceno Superiore Vigna Monteprandone 2002

Saladini Pilastri (Italy)

Rosso Piceno (Marches)
Montepulciano (70%), Sangiovese (30%)
Red Wine Red Wine Score:

Rosso Piceno (Marches) This wine shows an intense ruby red color and nuances of ruby red, little transparency. The nose reveals intense, clean, pleasing and refined aromas which start with hints of black cherry and plum followed by aromas of blueberry, carob, violet, tobacco, vanilla, licorice and cinnamon. In the mouth has good correspondence to the nose, a slightly tannic attack and however balanced by alcohol, good body, intense flavors, good tannins. The finish is persistent with flavors of plum, black cherry and blueberry. This wine ages for 18 months in barrique.

Alcohol: 14%

Braised and stewed meat with mushrooms, Roasted meat, Hard cheese

Suggested glass Bodied or Mature Red Wines 18 °C
(64 °F)
(Bodied or Mature Red Wines)

Issue 24, November 2004



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Rosso Piceno Vigna Piediprato 2002, Saladini Pilastri (Italy)

Rosso Piceno Vigna Piediprato 2002

Saladini Pilastri (Italy)

Rosso Piceno (Marches)
Montepulciano (50%), Sangiovese (50%)
Red Wine Red Wine Score:

Rosso Piceno (Marches) The wine shows an intense ruby red color and nuances of ruby red, little transparency. The nose reveals intense, clean, pleasing and refined aromas that start with hints of black cherry and violet followed by aromas of blueberry, plum, licorice, tobacco, vanilla, cocoa and hints of mace. In the mouth has good correspondence to the nose, a slightly tannic attack and pleasing roundness, however balanced by alcohol, good body, intense flavors, agreeable. The finish is persistent with flavors of plum and black cherry. This wine ages in barrique for 12 months.

Alcohol: 14%

Roasted meat, Broiled meat and barbecue, Stewed meat, Hard cheese

Suggested glass Bodied or Mature Red Wines 18 °C
(64 °F)
(Bodied or Mature Red Wines)

Issue 24, November 2004


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