La Poderina
Brunello Montalcino Poggio Abate Riserva 2019
| Denomination | DOCG Brunello di Montalcino Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese Grosso |
| Aging | After racking, the wine is transferred to oak barrels, where malolactic fermentation takes place; weekly bâtonnage for about 5 months on the fine lees, followed by further ageing for about 19 months. |
- Grape variety: 100% Sangiovese Grosso, still red wine Brunello di Montalcino DOCG Riserva
- Origin: Castelnuovo dell’Abate, Montalcino (Tuscany); yield limited to 60 quintals per hectare
- Vinification: fermentation in steel at 24-28°C with pumping over and délestage; maceration at 29°C
- Ageing: in oak with malolactic fermentation, 5 months on fine lees and 19 months in barrel
- Pairings: roasts, game, cheeses; 95 pts James Suckling and 3 Glasses
Description
What kind of wine it is
Brunello di Montalcino Riserva Poggio Abate from La Poderina is a still red wine made exclusively from Sangiovese Grosso grapes. This Brunello di Montalcino stands out for its intense ruby red colour and clear aromatic profile, characterised by black cherry and small red fruits. On the palate, it reveals a balanced and complex structure, enriched by notes of vanilla and tobacco imparted by ageing in wood. Its remarkable intensity makes it ideal for pairing with mature cheeses and main courses based on roast game.
Where it comes from
This wine originates from the Montalcino area, specifically in the Castelnuovo dell’Abate region of Tuscany. The La Poderina estate manages the vineyards with meticulous training systems, aimed at keeping yields low to maximise the aromatic concentration of the grapes. The identity of this Riserva faithfully reflects the terroir of origin, enhancing the natural vocation of the soil and ensuring excellent ageing potential.
How it is produced
After a careful manual harvest, fermentation takes place in temperature-controlled steel tanks, with daily pump-overs and délestage. The process continues with post-fermentation maceration to optimise the extraction of polyphenols. After racking, the wine is transferred to oak barrels for malolactic fermentation. The ageing period includes five months on the fine lees with weekly bâtonnage, concluding with maturation in barrels for around nineteen months.
History and Curiosities
Founded in 1988 in Castelnuovo dell’Abate, La Poderina is behind the majestic Brunello di Montalcino DOCG Riserva Poggio Abate 2019. Celebrated by international critics, this masterpiece boasts 95 points from James Suckling and the prestigious Tre Bicchieri Gambero Rosso. The expertise of oenologists Cotarella and Pistucchia guides a production enhanced by precious oak ageing and malolactic fermentation in wood, which bestow the wine with absolute elegance.
Awards
-
2019
95/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2019
94/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2019
3One of the most prestigious wine guides in Italy.
-
2019
88/100
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: 1988
- Oenologist: Riccardo Cotarella, Raffaele Pistucchia
- Bottles produced: 120.000
- Hectares: 37
Thanks to a company philosophy that believes in innovation at the service of tradition, La Poderina wines are matured in French oak barriques and large casks. In addition, high-quality training systems are adopted in the vineyard with yields of 60 quintals per hectare, well below the 80 quintals the specifications allow.
The Brunello wine is produced in two versions: "Poggio Abate" Brunello di Montalcino Riserva DOCG and Brunello di Montalcino DOCG. La Poderina also produces Rosso di Montalcino DOC and Moscadello di Montalcino DOC. Read more
| Name | La Poderina Brunello Montalcino Riserva Poggio Abate 2019 |
|---|---|
| Type | Red still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Sangiovese Grosso |
| Country | Italy |
| Region | Tuscany |
| Vendor | La Poderina |
| Story | History and Curiosities Founded in 1988 in Castelnuovo dell’Abate, La Poderina is behind the majestic Brunello di Montalcino DOCG Riserva Poggio Abate 2019. Celebrated by international critics, this masterpiece boasts 95 points from James Suckling and the prestigious Tre Bicchieri Gambero Rosso. The expertise of oenologists Cotarella and Pistucchia guides a production enhanced by precious oak ageing and malolactic fermentation in wood, which bestow the wine with absolute elegance. |
| Origin | Castelnuovo dell’Abate, Montalcino (SI) |
| Yield per hectare | 60 quintals per hectare |
| Fermentation temperature | 24-28 °C |
| Production technique | Fermentation with maceration in stainless steel tanks at controlled temperature with daily pump-overs and délestage; ageing in oak wood (barrique) with bâtonnage |
| Wine making | Fermentation with maceration in stainless steel tanks at a controlled temperature (24-28 °C) with daily pump-overs and délestage; at the end of the alcoholic fermentation, a post-fermentative maceration is carried out at 29 °C. |
| Aging | After racking, the wine is transferred to oak barrels, where malolactic fermentation takes place; weekly bâtonnage for about 5 months on the fine lees, followed by further ageing for about 19 months. |
| Year production | 120000 bottles |
| Allergens | Contains sulphites |