Poggio di Sotto
Rosso di Montalcino 2022
| Denomination | DOC Rosso di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Aged for 24 months in large 30 hl Slavonian oak barrels and a further 6 months in bottle before sale. |
- Grape variety and style: 100% organic Sangiovese, a dry red wine with an elegant and structured profile
- Vinification: Spontaneous fermentation with indigenous yeasts in wooden and cement vats
- Ageing: 24 months in large Slavonian oak barrels (30 hl) and 6 months in bottle
- Aromatic profile: Notes of morello cherry and citrus, tobacco and spices; silky tannins and lively acidity
- Serving and pairings: 16-18 °C, decant for 1 hour. Excellent with slow-cooked meats.
Description
What kind of wine it is
Poggio di Sotto Rosso di Montalcino is a still, elegant red wine made exclusively from Sangiovese grapes. An authentic expression of Rosso di Montalcino, it is produced from organic viticulture and is suitable for vegan consumption. In the glass, it reveals a ruby colour with garnet highlights, introducing clear aromas of morello cherry, citrus and tobacco. The lively acidity and silky tannins ensure a taut and vibrant sip, characterised by excellent ageing potential. It is the ideal companion for slow-cooked meats, structured risottos, or to be enjoyed as a meditation wine.
Where it comes from
This wine originates from the area of Castelnuovo dell’Abate, at the foot of Monte Amiata. The vineyards benefit from the protection of the hills and constant sea breezes, which create a marked temperature variation essential for the freshness and aromatic definition of the fruit. The plots, spread across different altitudes, take root in complex soils: at higher elevations, stony soils rich in iron prevail, while descending into the valley, clay, galestro and silt emerge. This geological variety translates in the glass into a rigorous structure and a distinctive chalky minerality.
How it is produced
Production is based on very low yields to maximise the qualitative concentration of the grapes, which are strictly selected and hand-picked. Spontaneous fermentation with indigenous yeasts takes place in wooden vats and concrete tanks, preserving the utmost varietal purity of the Sangiovese. The wine, bottled without filtration, matures for a long time in large Slavonian oak barrels and completes its ageing with a carefully measured rest in the bottle. This meticulous artisanal process delivers a deep and dynamic palate, enhanced by elegant notes of blood orange and cocoa, for a long and persistent finish.
History and Curiosities
Founded in 1989 in Montalcino, Poggio di Sotto makes the most of soils and microclimates ideal for the ripening of Sangiovese. Now part of the ColleMassari Group, the estate preserves its traditional style through a rigorous genetic protection programme. The historic vineyards, the same from which the renowned Brunello is produced, guarantee excellent organic grapes. Careful ampelographic study and low yields result in an exclusive and sought-after production, limited to just 45,000 bottles a year.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1989
- Oenologist: Federico Staderini, Luca Marrone
- Bottles produced: 45.000
- Hectares: 20
| Name | Poggio di Sotto Rosso di Montalcino 2022 |
|---|---|
| Type | Red organic still |
| Denomination | Rosso di Montalcino DOC |
| Vintage | 2022 |
| 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 in Montalcino, Poggio di Sotto makes the most of soils and microclimates ideal for the ripening of Sangiovese. Now part of the ColleMassari Group, the estate preserves its traditional style through a rigorous genetic protection programme. The historic vineyards, the same from which the renowned Brunello is produced, guarantee excellent organic grapes. Careful ampelographic study and low yields result in an exclusive and sought-after production, limited to just 45,000 bottles a year. |
| Origin | Castelnuovo dell'Abate, Montalcino (Tuscany), Italy |
| Soil composition | Various soils, including stony soils rich in iron and organic matter at higher altitudes; white and grey clays, galestro and silty portions at lower altitudes. |
| Yield per hectare | 30–35 quintals per hectare |
| Production technique | Fermentation with indigenous yeasts in truncated conical wooden vats and cement tanks; unfiltered; aged for 24 months in large Slavonian oak barrels (30 hl) and 6 months in bottle |
| Wine making | Spontaneous fermentation with indigenous yeasts in truncated conical wooden vats and cement tanks; unfiltered; aged for 24 months in large 30 hl Slavonian oak barrels and a further 6 months in bottle. |
| Aging | Aged for 24 months in large 30 hl Slavonian oak barrels and a further 6 months in bottle before sale. |
| Allergens | Contains sulphites |