Poggio di Sotto Rosso di Montalcino 2018

Rosso di Montalcino Poggio di Sotto is actually a 3 years old Brunello (Brunellino) which shows to be ready  to be bottled up earlier than its bigger Brother Brunello. Grapes are managed in vineyars and cellar in the same way as a Brunello. The only difference is after two years of aging, we taste each cask and select some of them to be bottled as Rosso di Montalcino, and some as Brunello. It has the same ability to age as a high end Brunello.  

About the Vineyard

This wine is produced from vineyards at 200, 300 and 450 m a.s.l and from various expositions, where the soil is poor and rocky, mainly composed by clay and limestone. The production area is located in Castelnuovo dell’Abate, facing Orcia Valley where Orcia River runs through it. The pruning system is cordon spur. The harvest takes place manually; the grape is carried into the cellar in small cases. The grape selection follows the same precision that is used for Brunello.

Wine Production

Vinification is in oak vats, spontaneous fermentations lead by indigenous yeasts, long macerations and several aeration with pumping-over during the day. The wine ages 24 months in 30 hl oak casks and it was bottled up on December 2017. This technique is the same used for the Brunello and helps to enhance the authentic flavor of our grapes.

Tasting Notes

From a vintage marked by heat, with some summer rainfalls events which have reduced the impact of the high temperatures, we have achieved great results with substantial extract of the grape and an intense aromatic complexity. Therefore, the harvest started on September 2nd and it was completed on September 16th rather earlier, but useful for keeping these rich expressive notes in all the different vineyards ridges. As a direct result, our Rosso denotes a classic austerity, deep and lively aromas, strong fragrance, bright acidity, elegance and persistence. Many people define it as “Little Brunello”. 

Food Pairing

Goes well with roast and braised red meats, game and aged cheese.

Production Info
Soil composition
Clay, Limestone and Gravel
Training method
Cordon Spur-pruned
Elevation
656-1,475 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
20,000
Winemaking & Aging
Varietal composition
100% Sangiovese
Fermentation container
Oak truncated vats
Age of Aging Container
10 years
Length of alcoholic fermentation
15 days
Fermentation temperature
75-86 °F
Maceration technique
Pumpovers and Aeration
Maceration length
30 days
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
24 months
Analytical Data
Alcohol
14.32 %
pH level
3.61
Residual sugar
1.27 g/L
Acidity
5.04 g/L
Dry extract
30.6 g/L

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