Description
Sondraia is clear evidence of how the Bordeaux blend meets harmoniously with the terroir of Bolgheri, constituting an expression of great originality and giving rise to wines of strong identification, precisely the well-known 'Bolgheri style'.
Awards

Perfume

Color

Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour

- Start up year: 2001
- Oenologist: Christian Coco
- Bottles produced: 550.000
- Hectares: 70
Their story is one of dedication and respect for the environment, and now also includes Marilisa's daughters, Carlotta, and Caterina.
Alongside their mother, and in honour of their beloved uncle, they carry this incredible project at Poggio al Tesoro forward and contribute to making it one of the most dynamic and significant wineries in Bolgheri. Read more


Name | Poggio al Tesoro Bolgheri Superiore Sondraia 2020 |
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Type | Red green still |
Denomination | Bolgheri DOC |
Vintage | 2020 |
Size | 0,75 l |
Alcohol content | 15.0% by volume |
Grape varieties | Cabernet Franc, Cabernet Sauvignon, Merlot |
Country | Italy |
Region | Tuscany |
Vendor | Poggio al Tesoro |
Origin | Cabernet Sauvignon from part of Via Bolgherese; Merlot, Cabernet Franc and Cabernet Sauvignon from part of the Le Sondraie vineyard. Altitude: Via Bolgherese 56 m a.s.l.; Le Sondraie 25 m a.s.l. Exposure: West and South-West |
Soil composition | Via Bolgherese vineyard: deep, with coarse red sands, rich in skeleton, well-drained, and with a clay layer at a depth of 1.20 metres. Slightly sub-alkaline. Le Sondraie vineyard: clayey, with well-drained loose sands, characterised by a high presence of magnesium and iron. |
Cultivation system | Spurred cordon. |
Plants per hectare | Via Bolgherese: 9,000 vines/hectare; Le Sondraie: 7,936 vines/hectare. |
Harvest | By hand, with small 15 kg crates in mid-September for the Merlot, continued with the Cabernet Franc and concluded towards the end of October with the Cabernet Sauvignon. Further manual selection with the aid of a sorting belt upon arrival of the grapes at the winery. |
Fermentation temperature | 28/30 °C (82/86 °F) |
Wine making | After destemming, soft pressing with the partial crushing of the grapes. Fermentation occurs in stainless steel at a controlled temperature of 28/30°C for 10 days. Malolactic fermentation is carried out naturally in barriques at a temperature of 22°C in November. |
Aging | 18 months in 225-litre French oak (Allier) barrels, of which 50% are new and 50% of second passage. |
Allergens | Contains sulphites |