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Poggio Bonelli

Poggiassai 2018

Red still

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Regular price HKD237.00
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Denomination IGT Toscana
Size 0,75 l
Alcohol content 14.5% by volume
Area Tuscany (Italy)
Grape varieties 85% Sangiovese, 15% Cabernet Sauvignon
Aging 16-18 months in small French oak barrels, followed by 6 months in the bottle
Year 2018
Product name Poggiassai 2018
Color Deep ruby red.
Perfume This opens the nose with hints of red fruit, mushroom, tobacco, pepper and chocolate.
Taste Soft, with an enveloping and balanced body, rich but well-dosed tannins. Alcohol and freshness are well-dosed.
Pairings Grilled red meats, roasts and cheeses of medium and long ageing.
Region Tuscany
Country Italy
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Description

A wine of great personality of intense ruby red colour, the nose opens with notes of red fruits, mushroom, tobacco, pepper and chocolate. The mouth is soft with an enveloping and balanced body, rich but well-dosed tannins. Alcohol and freshness are well-dosed.

Awards

  • 2018

    92

    /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.

  • 2018

    92

    /100

    The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.

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Details

Profumo

Perfume

This opens the nose with hints of red fruit, mushroom, tobacco, pepper and chocolate.

Colore

Color

Deep ruby red.

Gusto

Taste

Soft, with an enveloping and balanced body, rich but well-dosed tannins. Alcohol and freshness are well-dosed.

Serve at:

18 - 20 °C.

Longevity:

10 - 15 years

Decanting time:

1 hour

Full Bodied and Very Aged Red Wines

Pairings

Grilled red meats, roasts and cheeses of medium and long ageing.

Pasta
Meat
Game
Cheese
Matured cheese
Pork

Producer
Poggio Bonelli
From this winery
  • Start up year: 1950
  • Oenologist: Carlo Ferrini
  • Bottles produced: 130.000
  • Hectares: 88
There are numerous ways of falling in love with our terroir. With Poggio Bonelli, you will enjoy doing it through fine wines, gathering and exalting the essential characteristics of a land, its traditions, and the distinctiveness of its vines. A natural treasure that skilled professionals know how to translate into quality. A close-knit team of talented young men – under the guidance of the renowned enologist Carlo Ferrini – strive continuously to move forward and to excel. 88 hectares are dedicated to cultivating Sangiovese and other international vine varieties. The viticulture, a significant part of which is organic and respectful of the ecosystem, is carried out manually. Spurred cordon vine growing allows for lightening the load of the gems per plant, producing a greater concentration in the fruit—objective: to start from the quality of the vines.

A property that was sought after by some of the most important Sienese families, Poggio Bonelli has belonged to numerous different families throughout the centuries. Firstly, the Spennali family owned it during the Middle Ages and passed it into the hands of the Piccolomini family in the second half of the 16th century. In the following century, probably for dynastic reasons, it became the property of the Landucci family. Finally, at the beginning of the 21st century, it came to belong to the Banca Monte Paschi di Siena, the most ancient Italian bank in the territory of Siena. The wine estate is owned by the Banca Monte Paschi di Siena, which acts as a shareholder, while a team of professionals with long-standing experience in wine-making carries out the management. The result is a human, dynamic, and solid business.
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Name Tenute Poggio Bonelli Poggiassai 2018
Type Red still
Denomination Toscana IGT
Vintage 2018
Size 0,75 l
Alcohol content 14.5% by volume
Grape varieties 85% Sangiovese, 15% Cabernet Sauvignon
Country Italy
Region Tuscany
Vendor Poggio Bonelli
Origin Castelnuovo Berardenga (Siena).
Climate Vineyard hill at 250 m. a.s.l. in the Chianti area, facing south-west.
Yield per hectare 5,000 kg/hectare.
Wine making Traditional, in stainless steel vats for 10 days at a controlled temperature of 28-30°C followed by maceration on the skins for further 20 days.
Aging 16 8 months in small French oak barrels, followed by 6 months in the bottle
Allergens Contains sulphites