Awards
Details
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
- Start up year: 1988
- Oenologist: Riccardo Cotarella, Raffaele Pistucchia
- Bottles produced: 120.000
- Hectares: 37
Thanks to a company philosophy that believes in innovation at the service of tradition, La Poderina wines are matured in French oak barriques and large casks. In addition, high-quality training systems are adopted in the vineyard with yields of 60 quintals per hectare, well below the 80 quintals the specifications allow.
The Brunello wine is produced in two versions: "Poggio Abate" Brunello di Montalcino Riserva DOCG and Brunello di Montalcino DOCG. La Poderina also produces Rosso di Montalcino DOC and Moscadello di Montalcino DOC. Read more
| Name | La Poderina Brunello Montalcino Riserva Poggio Abate 2019 |
|---|---|
| Type | Red still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Sangiovese Grosso |
| Country | Italy |
| Region | Tuscany |
| Vendor | La Poderina |
| Origin | Castelnuovo dell'Abate, Montalcino (SI) |
| Harvest | Manual |
| Fermentation temperature | 24-28 °C |
| Wine making | Fermentation with maceration in steel tanks at controlled temperature (24-28 °C) with daily pumping over and délestage; at the end of alcoholic fermentation, post-fermentation maceration at 29 °C. |
| Aging | After racking, the wine, still with a good presence of fine lees, is transferred to oak barrels. Here malolactic fermentation will take place and it will undergo weekly batonnage for about 5 months; after this period it will continue its ageing for another 19 months. |
| Allergens | Contains sulphites |

