Red, Ready, but will improve

2015 Rosso di Montalcino, Poggio di Sotto, Tuscany

2015 Rosso di Montalcino, Poggio di Sotto, Tuscany

Red | Ready, but will improve | Poggio di Sotto | Code:  50781 | 2015 | Italy > Tuscany > Rosso di Montalcino | Sangiovese | Medium-Full Bodied, Dry | 14.0 % alcohol

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The Producer

Poggio di Sotto

Poggio di Sotto

Perched above Stella di Campalto’s estate near the village of Castelnuovo dell’Abate, near the medieval abbey of Sant'Antimo Piero Palmucci  of Fattoria Poggio di Sotto has been making elegant wines from 12ha since the 1991 vintage, aided by Giulio Gambelli. Vinification is in stainless-steel and 30 hl Garbellotto botte. The estate produces wines in the Brunello di Montalcino & Rosso di Montalcino appellations.

The Grape

Sangiovese

Sangiovese

A black grape widely grown in Central Italy and the main component of Chianti and Vino Nobile di Montepulciano as well as being the sole permitted grape for the famed Brunello di Montalcino.

It is a high yielding, late ripening grape that performs best on well-drained calcareous soils on south-facing hillsides. For years it was blighted by poor clonal selection and massive overcropping - however since the 1980s the quality of Sangiovese-based wines has rocketed upwards and they are now some of the most sought after in the world.

It produces wines with pronounced tannins and acidity, though not always with great depth of colour, and its character can vary from farmyard/leather nuances through to essence of red cherries and plums. In the 1960s the advent of Super Tuscans saw bottlings of 100% Sangiovese wines, as well as the introduction of Sangiovese/Cabernet Sauvignon blends, the most famous being Tignanello.

The Region

Rosso di Montalcino

Rosso di Montalcino is a large Tuscan DOC, to the far south of the Chianti Classico region, which  has been classified since 1983. 

The wines are fruity, soft, light and forward-maturing. They come from Sangiovesse vines outside the finer Brunello di Montalcino DOCG, harvested at up to 62 hl/ha, or from declassified Brunello fruit (often from young vines) in which case the yield must be the same as Brunello wines, at 55 hl/ha.

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