Poggio di Sotto
Brunello di Montalcino 2019
| Denomination | DOCG Brunello di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | After racking, the wine is refined in stainless steel vats and oak wood vats in a temperature-controlled environment until December/January, undergoing malolactic fermentation; it then matures in 25–30 hl oak barrels for about four years (around 40 months) and continues to age in the bottle for at least 12 months before being released for sale, with bottling carried out without filtration or treatments or additions. |
| Other years | 2018 , 2021 |
- Vintage and grape: 2019, 100% Sangiovese from Castelnuovo dell’Abate
- Natural vinification: spontaneous fermentation with indigenous yeasts, unfiltered wine
- Extended ageing: 40 months in large oak casks followed by 12 months in bottle
- Tasting profile: raspberry and cherry, hints of herbs and spices; silky tannins, long persistence
- Ratings: 98 points Parker and Falstaff; 96 points Suckling and Vinous (2019 vintage)
Description
What kind of wine it is
The Brunello di Montalcino from Poggio di Sotto is an organic Tuscan red wine that represents the pure expression of the Sangiovese grape variety. It displays a deep ruby colour enriched with garnet hues, while on the nose it reveals a complex bouquet of raspberry, cherry, wild herbs, ginger and balsamic notes. On the palate, it offers a robust structure, balanced by vibrant acidity and silky tannins that define its profound character. The sip stands out for its great finesse, finishing with a persistent and clean aftertaste, ideal paired with classic Florentine steak, game or mature cheeses.
Where it comes from
The grapes are grown in Castelnuovo dell’Abate, in the heart of the Orcia river valley. The vineyards are located between 190 and 450 metres above sea level on the slopes of Monte Amiata, an ancient extinct volcano. This area benefits from a ventilated microclimate, characterised by warm daytime currents and cool nights, optimal conditions for the slow ripening of Sangiovese. The poor soils, mainly composed of marl and galestro, are rich in rocky fragments that absorb heat during the day and release it at night, aiding water drainage and giving the wine an elegant mineral texture.
How it is produced
Production follows a natural agricultural philosophy, starting with manual harvesting and a rigorous selection of bunches. In the cellar, spontaneous fermentation takes place thanks to the action of indigenous yeasts, in steel vats and oak casks. Prolonged maceration on the skins, supported by constant pumping over, allows for the extraction of colour and aromatic complexity. Ageing continues for about forty months in large oak barrels, followed by a long period of rest in the bottle. The wine is finally bottled without any filtration, in order to preserve its most authentic identity.
History and Curiosities
Founded in 1989, the Poggio di Sotto winery produces a masterful Brunello di Montalcino 2019, crafted under the guidance of oenologists Federico Staderini and Luca Marrone. This vintage, produced in a limited edition of 45,000 bottles, shines with 98 points from Robert Parker, rewarding a deeply artisanal philosophy. The spontaneous fermentations and the strict 40-month ageing in large oak barrels are completed without any filtration or additions. The result is a Tuscan gem, capable of evolving in the cellar with extraordinary elegance for 15-25 years.
Awards
-
2019
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2019
97/100
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.
-
2019
3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2019
96/100
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.
-
2019
98/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2019
3One of the most prestigious wine guides in Italy.
-
2019
96/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2019
4Italian Sommelier Association (AIS) guide
-
2019
94/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
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 2019 |
|---|---|
| Type | Red organic still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Poggio di Sotto |
| Story | History and Curiosities Founded in 1989, the Poggio di Sotto winery produces a masterful Brunello di Montalcino 2019, crafted under the guidance of oenologists Federico Staderini and Luca Marrone. This vintage, produced in a limited edition of 45,000 bottles, shines with 98 points from Robert Parker, rewarding a deeply artisanal philosophy. The spontaneous fermentations and the strict 40-month ageing in large oak barrels are completed without any filtration or additions. The result is a Tuscan gem, capable of evolving in the cellar with extraordinary elegance for 15-25 years. |
| Origin | Castelnuovo dell'Abate, valle del fiume Orcia, sud-est di Montalcino |
| Soil composition | Loose soils, rich in stones and poor in nutrients; Galestro predominates. Good water balance: they do not allow water to stagnate at depth and, thanks to large rocky fragments, they absorb heat during the day and release it during the cooler hours. |
| Cultivation system | Guyot |
| Plants per hectare | Approximately 3,000–4,200 |
| Yield per hectare | 30–35 quintals per hectare (3,000–3,500 kg/ha) |
| Harvest | Settembre/Ottobre |
| Fermentation | Approximately 20 days |
| Production technique | Spontaneous fermentation with indigenous yeasts; maceration with pump-overs and sometimes délestage; ageing in large oak barrels; bottling without filtration, treatments or additions |
| Wine making | Spontaneous fermentation with indigenous yeasts; fermentation and maceration in steel vats and also in oak vats, maceration for about 20 days with periodic pump-overs and sometimes délestage; ageing in large oak casks (25–30 hl) for about 40 months and a further 12 months in bottle; bottled without filtration or treatments or additions. |
| Aging | After racking, the wine is refined in stainless steel vats and oak wood vats in a temperature-controlled environment until December/January, undergoing malolactic fermentation; it then matures in 25–30 hl oak barrels for about four years (around 40 months) and continues to age in the bottle for at least 12 months before being released for sale, with bottling carried out without filtration or treatments or additions. |
| Total acidity | 5.5 gr/L |
| Residual sugar | 1.1 gr/L |
| Year production | 45000 bottles |
| Allergens | Contains sulphites |