Background

Il Poggione, the century-old Italian wine label was the first to bring out the uniqueness of the wines of the Montalcino area during as early as the 1900s. Over a century ago, when a French land owner, Lavino Franceschi visited Montalcino and he was so impressed with the geographical advantage and the natural extravaganza of this place that he decided to start his wine label from here. The Il Poggione Winery was established during 2004 and it is built right in the centre of the estate. The architecture and processes followed in this winery are perfect blends of ancient tradition and modern technology. Temperature-controlled techniques, indigenous yeasts, stainless steel tanks and submerged-cap system are some principles followed here to retain the colour and flavour of the fruits.

Tasting notes

Sumptuous black cherry fruit character on the nose, followed by fragrant hay, dried cranberry, dried cherry and kirsch. Underneath these, subtle nuances of creamy milk chocolate, truffle, violet, cracked pepper and seared steak emerge gradually. In the mouth, it has fabulous, velvety texture, with great richness from the well-ripened tannins, no shortage of flavour to plump it out and crisp acidity providing freshness and balance.

Winemaking

The wine is fermented in stainless steel tanks with indigenous yeasts at a controlled temperature 25/28 °C for 15 - 20 days with the submerged cap technique. After that it is aged for three years in large French oak barrels (30 - 50 hl or 872 -1373 Gallon). After being aged in wood, the wine is bottle aged: this is an essential process in guaranteeing the pleasantness and the complexity that have made the Brunello di Montalcino world-famous.

Food pairings

Pairs well with simple tomato-based sauces, as well as classic dishes like Veal or Aubergine Parmigiana.