Col d'Orcia
Brunello di Montalcino Poggio al Vento Riserva 2019
Other years:
2016| Denomination | DOCG Brunello di Montalcino Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | 4 years in Allier and Slavonian oak barrels, followed by 2 years of bottle ageing in climate-controlled environments |
| Other years | 2016 |
- Name and grape variety: Brunello di Montalcino DOCG Riserva 2019, 100% organic Sangiovese
- Extended ageing: 4 years in Allier and Slavonian oak barrels, followed by 2 years in bottle
- Complex aromas: cherry, ripe red fruits, spicy notes from the wood and balsamic hints
- Structured palate: full-bodied, refined tannins, lively acidity and a persistent, elegant finish
- Ratings: 96 points from Robert Parker and 91 points from Vinous
Description
What kind of wine it is
Poggio al Vento Brunello di Montalcino Riserva by Col d’Orcia is an organic red wine made from Sangiovese grapes grown in Tuscany. To the eye, it displays an intense ruby red colour enriched with subtle garnet highlights. The aromatic profile harmonises notes of cherry and ripe red berries with wood spices and refined balsamic nuances. On the palate, it reveals a full-bodied and structured character, where mature and evolved tannins are balanced by a pleasant freshness and lively acidity. The tasting experience concludes with a long and elegant finish, perfectly consistent with the olfactory sensations.
Where it comes from
This Brunello di Montalcino Riserva originates in the hilly area of Montalcino, on the Sant’Angelo in Colle hillside overlooking the Orcia river. The vines, cultivated with optimal southern exposure, take root in the historic Poggio al Vento vineyard, consisting of plants over forty years old, ideal for producing long-lived wines. The climatic conditions, characterised by significant summer temperature variations, favour the full ripening of the grapes while preserving natural acidity. Strict agricultural management and low yields allow the grapes to concentrate aromas and structure, defining the authentic character of the Sienese terroir.
How it is produced
Production begins with meticulous manual harvesting followed by a double selection of the bunches, first in the vineyard and then on a sorting belt in the cellar. Fermentation takes place in stainless steel tanks at controlled temperature, with a maceration of about twenty-five days managed through punching down, pumping over and délestage. After malolactic fermentation in concrete, the wine embarks on a long maturation process. Ageing continues for four years in oak barrels from Allier and Slavonia, which impart profound complexity, and concludes with two years of final ageing in temperature-controlled environments to maximise structural balance.
History and Curiosities
Active since 1933, Col d’Orcia cultivates old vineyards over forty years old overlooking the River Orcia, operating under organic certification. From the renowned vineyard planted in the 1970s comes the Riserva Poggio al Vento, a Brunello di Montalcino designed for extraordinary longevity. The profound complexity of the 2016 vintage emerges through a patient maturation of four years in Allier and Slavonian oak, followed by a further two years of rest in the bottle. A wine celebrated with 96 points from Robert Parker.
Awards
-
2019
96/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2019
91/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1933
- Oenologist: Antonino Tranchida
- Bottles produced: 700.000
- Hectares: 140
The estate's origins date back to the first half of the 17th century when the family of the Sienese noble knights Della Ciaia established a property in the Sant'Angelo in Colle area that became larger and larger year by year. In the second half of the 19th century, it passed into the hands of the Servadio family and then the Franceschi family.
In 1973, Count Alberto Marone Cinzano took over the estate, intending to contribute to the development and affirmation of Montalcino and its Brunello on world markets.
Our Brunello di Montalcino Riserva Poggio al Vento 2016 took second place in the 2024 ‘Enthusiast 100’, the ranking of the best wines of the year signed by the influential American magazine ‘Wine Enthusiast’.
Another wonderful piece of news, which follows Col d'Orcia's nomination as ‘European Winery of the Year’ at the 2024 Wine Star Awards of ‘Wine Enthusiast’ and confirms, for the third consecutive year, our wines at the top of the international rankings and critics. In 2022 the Brunello di Montalcino 2017 entered the top 100 of ‘Wine Spectator’, in 2023 the Poggio al Vento 2016 stood out in the top 100 of ‘James Suckling. Read more
| Name | Col D'Orcia Brunello di Montalcino Poggio al Vento Riserva 2019 |
|---|---|
| Type | Red organic still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Col d'Orcia |
| Story | History and Curiosities Active since 1933, Col d’Orcia cultivates old vineyards over forty years old overlooking the River Orcia, operating under organic certification. From the renowned vineyard planted in the 1970s comes the Riserva Poggio al Vento, a Brunello di Montalcino designed for extraordinary longevity. The profound complexity of the 2016 vintage emerges through a patient maturation of four years in Allier and Slavonian oak, followed by a further two years of rest in the bottle. A wine celebrated with 96 points from Robert Parker. |
| Origin | Poggio al Vento (Montalcino, Siena) |
| Climate | Mild winter; rainy spring; hot and dry summer with wide temperature ranges; autumn favourable for the grape harvest |
| Yield per hectare | 48 quintals/hectare |
| Harvest | Manual harvesting with rigorous selection of the best bunches carried out first in the vineyard and subsequently on a sorting belt in the winery. |
| Fermentation temperature | Below 30 °C |
| Fermentation | 25 days |
| Production technique | Fermentation at controlled temperature (below 30°C) with maceration for about 25 days in stainless steel tanks, with punching down and pumping over; malolactic fermentation completed in concrete; ageing for 4 years in oak barrels (Allier and Slavonia) and 2 years in bottle |
| Wine making | Fermentation at controlled temperature (below 30°C) with maceration for about 25 days in stainless steel tanks; daily punch-downs and pump-overs; malolactic fermentation completed in concrete; ageing for 4 years in Allier and Slavonian oak barrels, followed by 2 years of bottle ageing. |
| Aging | 4 years in Allier and Slavonian oak barrels, followed by 2 years of bottle ageing in climate-controlled environments |
| Total acidity | 6.0 gr/L |
| Allergens | Contains sulphites |