Poggio di Sotto Brunello di Montalcino 2017

Poggio di Sotto is known in Montalcino for its unique parcel of old Sangiovese vineyards (more than 50 years old), in which there have been identified 120 Sangiovese biotypes through a study managed by the University of Florence. This biodiversity produces the characteristic brightness and complexity that is found in Poggio di Sotto wines.

About the Vineyard

Poggio di Sotto's Brunello is sourced by parcels at 200, 300 and 450 meters with various exposures. The soil at Poggio di Sotto is poor and stony, comprising mainly clay and limestone. 

Wine Production

The fermentation initiates spontaneously in truncated oak vats where it continues unabated for at least thirty days, on average. Poggio di Sotto Brunello di Montalcino rests in 30hl Slavonian oak casks for 42 months, which is nearly twice the DOCG's requirement for aging in oak (24 months for Brunello). The finished wine is bottled unfiltered.

Tasting Notes

Parallels to the red wines of Burgundy abound in discussions of Poggio di Sotto. The Sangiovese wines released from this special property do always favor elegance and restraint over opulence and power, yet they never lack depth. Normally a paler hue of ruby than other Brunello wines, Poggio di Sotto’s tameness of color belies concentrated aromas and flavors. A profile anchored in bright cherry fruit is framed by highlights of balsamic, baking spice, and candied orange peel. The tannin structure is firm yet ripe and will carry the wine well through decades of cellaring. A classic wine from one of the world’s great wine regions.

Food Pairing

Equally at home with flavorful meats from the grill as with refined and layered dishes. Considered a "Vino da Meditazione," Poggio di Sotto Brunello is also enjoyable on its own.

Production Info
Production area/appellation
Brunello di Montalcino DOCG
Soil composition
clay gravel and limestone
Training method
Cordon Spur-pruned
Elevation
660-985-1,480 feet
Average Vine Age
35 years
Exposure
Various
Year vineyard planted
1960-2000
Harvest time
September
First vintage of this wine
1991
Bottles produced of this wine
19,000
Winemaking & Aging
Varietal composition
100% Sangiovese
Fermentation container
Barrels
Age of Aging Container
10 years average
Length of alcoholic fermentation
15 days
Fermentation temperature
75-86 °F
Maceration technique
Pumpovers and Aeration
Maceration length
30
Malolactic fermentation
Full
Fining agent
no fining
Type of aging container
Barrels
Length of bottle aging
6 months
Size of aging container
30 hl
Type of oak
Slavonian
Length of aging before bottling
42 months
Analytical Data
Alcohol
14 %
Residual sugar
1 g/L
Acidity
6 g/L
Dry extract
30.6 g/L

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