Description
Brunello Poggio di Sotto is a wine produced with respect for tradition, in which the Sangiovese is able to express its infinite potential in the most natural way possible. This is thanks also to a natural and non-interventionist farming method, except for the severity of thinning, and to a cellar management made up of indigenous yeasts, steel vats but also oak vats for fermentation, medium-large barrels and long ageing times (4 years for Brunello), and no filtering before bottling.
Awards

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 2017 |
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Type | Red organic still |
Denomination | Brunello di Montalcino DOCG |
Vintage | 2017 |
Size | 0,75 l |
Alcohol content | 14.0% by volume |
Grape varieties | 100% Sangiovese |
Country | Italy |
Region | Tuscany |
Vendor | Poggio di Sotto |
Origin | Castelnuovo dell’Abate. |
Soil composition | Poor soil mainly composed of Marl. This kind of rock soil avoids on the one hand the stagnation of water and on the other allows water to emerge very easily from the deep layers of the soil. The big fragments of rock absorb heat during the day and give it back when it becomes cool in the evening. |
Cultivation system | Guyot. |
Plants per hectare | About 3,000- 4,200. |
Harvest | Usually between September and October. The grapes are picked by hand and are selected directly in the vineyards. When the grapes arrive in the cellar in small cases, they are once more accurately selected, destemed and softly pressed. |
Wine making | Maceration takes place in stainless steel tanks and since 2001 also in oak vats ( 70 hl) and can last up to 20 days, during which we do regular pumping-overs and some "delestages" to extract more colour from the skins. Fermentation starts spontaneously thanks to the activity of natural yeasts present in the must. We also do some chemical tests and regular tasting of the Wine. |
Aging | The new Wine ends its malolactic fermentation in the tanks where it ages until December or January at a controlled temperature. Once the malolactic fermentation is completed, the wine ages in Slovenian oak barrels, with a capacity of 25-35 hectolitres, for about 4 years. During this long arch of time the Wine is regularly poured off, tasted and analysed. At the end of four years an official commission tastes the wine and if the result is positive it is bottled without filtration and with no chemical treatments. The Wine ages in bottle for another year before being released. |
Allergens | Contains sulphites |