Brunello di Montalcino, 2012

  Poggio di Sotto

Concentrated and deep but very well balanced. At first approach a little brooding, there is clearly more depth and structure on show here than with the 2011, however a little aeration and those stunning aromas of fresh cut flowers, sweet red fruit and rose petal that are the hallmarks of Poggio di Sotto soon burst forth. A delicious salt and earthy spice savoury complexity plays foil to the heady red fruit flavours of cherry, alpine strawberry and kirsch. Intense, rich but composed and elegant. A Brunello from vineyards in the prime, south eastern Montalcino zone of Castelnuovo dell’Abate zone. Made the traditional way, the Brunello undergoes a long, slow fermentation and then is aged in large used Slavonian oak casks for four years.

Contains Sulphites.

About Poggio di Sotto

Founded in 1989 by Tuscan legend Piero Palmucci, Poggio di Sotto has swiftly become a benchmark, traditional Brunello estate, producing some of the most refined and sought-after wines in the region. Their 10 hectares of vineyards are all planted with low-yielding Sangiovese Grosso clones in the sunny Castelnuovo del Abate region on the south east side of Montalcino. The vineyards are situated at three different levels between 250 and 400 metres above sea level and the viticulture is organic. The wine is fermented gently and then aged for a minimum of three and a half years in large used Slavonian oak casks. The estate’s entire production amounts to 3,000 cases, including the Rosso. Well exposed vineyards tempered by cooling breezes, high quality clones and gentle winemaking, make for some of the most seductive and refined wines in Tuscany. Piero Palmucci sold the estate in 2012 to Claudio Tipa, owner of great Bolgheri estate Grattamacco. Claudio has kept the same team in place and has made good on his commitment to changing nothing in production or winemaking. The future of this great Tuscan estate is secured.

Appellation: Brunello di Montalcino

An important Tuscan DOCG known for the production of intensely powerful red wines made from the Brunello clone of Sangiovese which reaches levels of richness and structure not found elsewhere in Tuscany. The climate is arid and warm though cooled by a maritime breeze from the south west. The zone is essentialy split into two: a warmer southern region that producers earlier drinking, fuller wines, and the Northern, higher altitude zone on Galestro soils that produces more aromatic, finer examples. Brunello di Montalcino wines are released four years after the harvest, following extended ageing in cask, normally around three years. Rosso di Montalcino is the younger stablemate of Brunello; always 100% Sangiovese but bottled and released after only one year of ageing. Rossos are usually lighter and more approachable young than the famously long lived Brunellos.

Grape Type: Sangiovese

Meaning Blood of Jove, or Jupiter, Sangiovese is the noble grape of Chianti, Carmignano, Brunello di Montalcino and Vino Nobile de Montpulciano. A fussy grape to grow, but when done properly can produce some of the world’s most enthralling red wines. It can produce lively, sappy young reds with juicy, cherry flavours, as well as more concentrated, long-lived, oak-matured reds with superb, savoury, herb and spice flavours. Quality has soared over the last year as productive clones have been grubbed up and since the old practices of blending it with weak, lean white grape varieties have died down.