Poggio di Sotto
Brunello di Montalcino 2020
| Denomination | Brunello di Montalcino DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | After racking, the wine matures in stainless steel and oak vats in a temperature-controlled environment until December/January. Afther that, it undergoes the malolactic fermentation. Afterwards, the wine is transferred to oak barrels from 25 to 30 hl for about four years. During this period, the Brunello will be given all the necessary attention such as racking, topping off, and analytical and sensory controls. At the end of the ageing, the wine is judged by a special public commission, and if deemed suitable it is bottled without filtration and without any treatment or addition. Ageing in the bottle lasts for at least one year. |
| Year | 2020 |
| Biologic | Sì |
| Product name | Brunello di Montalcino 2020 |
| Color | Deep ruby red with garnet reflections. |
| Perfume | Intense, rich and pronounced with ethereal and spicy notes. |
| Taste | Vigorous, harmonious, good tannins, robust structure. |
| Pairings | It perfectly matches with game. |
| Region | Tuscany |
| Country | Italy |
| Other years | 2019 , 2018 |
Description
Still organic red Brunello di Montalcino DOCG, 13.5% ABV, produced by Poggio di Sotto in Castelnuovo dell’Abate. 100% Sangiovese, 0.75L bottle, 2020 vintage. A Brunello born from research into the finest Montalcino terroirs, with southern exposure and an ideal microclimate for maturation. Manual harvest and collection into perforated crates, with a second sorting in the cellar. Spontaneous fermentation with indigenous yeasts, maceration for approximately 20 days. Aged in 25-30 hl oak barrels for approximately four years, without filtration. Intense, complex, with an ethereal and spicy undertone. Deep ruby red color with slight garnet hues. Robust, tannic, harmonious, balanced, with a high structure.
Awards
-
2020
95/100
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.
-
2020
97/100
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.
-
2020
97/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2020
94/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Details
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
15 - 25 years
Decanting time:
1 hour
Pairings
- Start up year: 1989
- Oenologist: Federico Staderini, Luca Marrone
- Bottles produced: 45.000
- Hectares: 20
| Name | Poggio di Sotto Brunello di Montalcino 2020 |
|---|---|
| Type | Red organic still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Poggio di Sotto |
| Origin | Village of Castelnuovo dell’Abate (Siena) |
| 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 wine factory in small boxes, they are once more accurately selected, destemmed and softly pressed. |
| Wine making | Fermentation starts spontaneously with indigenous yeasts. Fermentation and maceration occur in steel vats and since 2001 also in oak vats. Fermentation is followed scrupulously through chemical and sensory analyses. Maceration lasts about 20 days, during which periodic pump-overs are carried out. Delestages are also carried out for better colour extraction. |
| Aging | After racking, the wine matures in stainless steel and oak vats in a temperature-controlled environment until December/January. Afther that, it undergoes the malolactic fermentation. Afterwards, the wine is transferred to oak barrels from 25 to 30 hl for about four years. During this period, the Brunello will be given all the necessary attention such as racking, topping off, and analytical and sensory controls. At the end of the ageing, the wine is judged by a special public commission, and if deemed suitable it is bottled without filtration and without any treatment or addition. Ageing in the bottle lasts for at least one year. |
| Allergens | Contains sulphites |