Poggio di Sotto
Brunello di Montalcino 2021
| Denomination | DOCG Brunello di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | After racking, the wine matures in stainless steel vats and oak vats until December/January, then it is transferred to 25–30 hl oak barrels for about four years; bottled without filtration, with at least one year of bottle ageing. |
| Other years | 2019 , 2018 |
- Name and grape: Organic Brunello di Montalcino DOCG, 100% Sangiovese
- Vintage and format: 2021 harvest, 0.75 litre bottle, 14% alcohol
- Vinification: Hand-picked; spontaneous fermentation with indigenous yeasts; duration 20 days
- Ageing: Around 4 years in 25–30 hectolitre oak barrels, bottled unfiltered
- Profile and pairings: Ruby-garnet colour; ethereal and spicy aroma; ideal with red meats and game
Description
What kind of wine it is
The Brunello di Montalcino from Poggio di Sotto is a still organic red wine that embodies the most authentic essence of Sangiovese grown in Tuscany. It appears deep ruby red with garnet reflections. On the palate, it is vigorous and robust, supported by a harmonious tannic structure that ensures excellent balance of flavour. The aromatic profile is broad and complex, characterised by ethereal and spicy notes of remarkable elegance. It pairs perfectly with succulent red meats, game, and mature cheeses.
Where it comes from
The roots of this Brunello di Montalcino lie in the area of Castelnuovo dell’Abate, a prime location set in the beautiful surroundings of Tuscany. The vineyards grow on south-facing soils, benefiting from an ideal microclimate that encourages full ripening of the grapes. The poor, rocky soils, rich in galestro, have the ability to retain solar heat and gradually release it during the night. This particular geological formation ensures optimal natural drainage, encouraging the roots to seek nourishment deep down and giving the wine its typical and high structure.
How it is produced
The production process begins with a rigorous manual harvest, followed by careful selection of the grape bunches. Destemming and crushing prepare the must for spontaneous fermentation, activated exclusively by indigenous yeasts, which takes place in steel and oak vats. During the approximately twenty days of maceration, frequent pumping over and délestage ensure optimal extraction of colour and polyphenolic components. After malolactic fermentation, the wine embarks on a long maturation in oak barrels for about four years. The process concludes without any filtration, a choice that preserves the extraordinary organoleptic richness of the wine before its final rest.
History and Curiosities
Founded in 1989 in Castelnuovo dell’Abate, the Poggio di Sotto estate celebrates its thirtieth harvest with this Brunello di Montalcino DOCG. This organic Sangiovese comes from south-facing soils, characterised by an ideal microclimate. The manual harvest and spontaneous fermentation with indigenous yeasts enhance the purity of the production. Aged for four years in oak barrels and bottled without filtration, the wine rests for at least a year in the bottle before offering a sip of genuine excellence.
Awards
-
2021
96/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2021
98/100
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.
-
2021
98/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2021
96/100
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:
15 - 25 years
Decanting time:
1 hour
- Start up year: 1989
- Oenologist: Federico Staderini, Luca Marrone
- Bottles produced: 45.000
- Hectares: 20
| Name | Poggio di Sotto Brunello di Montalcino 2021 |
|---|---|
| Type | Red organic still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Poggio di Sotto |
| Story | History and Curiosities Founded in 1989 in Castelnuovo dell’Abate, the Poggio di Sotto estate celebrates its thirtieth harvest with this Brunello di Montalcino DOCG. This organic Sangiovese comes from south-facing soils, characterised by an ideal microclimate. The manual harvest and spontaneous fermentation with indigenous yeasts enhance the purity of the production. Aged for four years in oak barrels and bottled without filtration, the wine rests for at least a year in the bottle before offering a sip of genuine excellence. |
| Origin | Castelnuovo dell'Abate (Siena) |
| Soil composition | Loose and poor soils, rich in stone, with a prevalence of galestro and significant rocky fragments; good water balance with no deep waterlogging. |
| Cultivation system | Single Guyot |
| Plants per hectare | Approximately 3,000–4,200 |
| Harvest | September/October |
| Fermentation | About 20 days |
| Production technique | Manual harvest; spontaneous fermentation with indigenous yeasts; maceration for about 20 days; ageing in 25–30 hl oak barrels for about four years; bottled without filtration |
| Wine making | Manual harvest with grapes collected in perforated crates and double selection; destemming and crushing; spontaneous fermentation with indigenous yeasts in steel and also oak vats with maceration for about 20 days, periodic pump-overs and sometimes délestage; malolactic fermentation during maturation; ageing first in stainless steel and oak vats until December/January, then in 25–30 hl oak barrels for about four years with rackings and topping up; bottling without filtration and without additions, followed by bottle ageing for at least one year. |
| Aging | After racking, the wine matures in stainless steel vats and oak vats until December/January, then it is transferred to 25–30 hl oak barrels for about four years; bottled without filtration, with at least one year of bottle ageing. |
| Year production | 45000 bottles |
| Allergens | Contains sulphites |