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Tenuta Il Poggione

Brunello di Montalcino 2019

Brunello di Montalcino 2019

100% Sangiovese
2019
Italië · Toscane
Dark & Intense
kers · pruim · tabak · rozen · fruit · leer · kruiden · eikenhout · amandel · zout
€49,95
€49,95
Sale Sold out

Tenuta Il Poggione, Brunello di Montalcino 2019

Il Poggione is one of the historic names in Montalcino, with vines dating back in part to the 1960s. The 2019 comes from the oldest plots on the estate. A vintage considered exceptional for Sangiovese in the region.

What you smell
Ripe cherries, dried plums, and a hint of tobacco. Beneath that, something floral, like withered roses, and a hint of leather.

What you taste
Warm and full on the palate, with present tannins that don't dry out your mouth. The acidity keeps everything in balance and gives the wine a straight backbone. Long-lasting finish with recurring notes of dark fruit and spices. Already accessible, but can easily age for another ten to fifteen years.

How it's made
One hundred percent Sangiovese, hand-harvested. Spontaneous fermentation with wild yeasts. Long aging in large French oak barrels (botti), giving the wine structure without excessive oak influence. Followed by a resting period in the bottle.

Serve
At 18 degrees Celsius. Decant at least an hour beforehand, or pour into a generous Burgundy glass. At 15% alcohol, the wine needs air to open up.

Pairs well with

  • Ossobuco: the glazed meat and marrow sauce mirror the richness of the wine, while the tannins cut through the fat.
  • Venison steak with juniper: the earthy, slightly bitter notes of game align with the leathery character of the Sangiovese.
  • Aged Pecorino: the salty, nutty cheese brings out the wine's fruit notes and softens the tannins.

Scores

  • Vinous: 96/100
  • Jancis Robinson: 17.5/20
  • Robert Parker: 94/100
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What you smell<!--en-->Ripe cherries, dried plums, and a hint of tobacco. Beneath that, something floral, like withered roses, and a hint of leather.<!--en--><!--en-->What you taste<!--en-->Warm and full in the mouth, with tannins that are present but don't dry you out. The acidity keeps everything in balance and gives the wine a straight back. Long-lasting finish with recurring notes of dark fruit and spices. Already approachable, but can easily mature for another ten to fifteen years.

One hundred percent Sangiovese, hand-harvested. Spontaneous fermentation with wild yeasts. Long aging in large French oak casks (botti), which gives the wine structure without excessive oak influence. Followed by a resting period in the bottle.

At 18 degrees Celsius. Decant at least an hour in advance, or pour into a large Burgundy glass. At 15% alcohol, the wine needs air to open up.

- Ossobuco: The glazed meat and marrow sauce reflect the richness of the wine, while the tannins cut through the fat.

- Venison steak with juniper: The earthy, slightly bitter notes of game complement the leathery character of the Sangiovese.

- Aged Pecorino: The salty, nutty cheese brings out the fruity notes of the wine and softens the tannins.

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Toscane draait om Sangiovese, maar de streek is veel breder dan dat. Van de hooggelegen wijngaarden van Chianti Classico tot de zilte kust van Bolgheri: elke plek geeft de druif een ander karakter.

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