Tenuta Il Poggione Brunello di Montalcino 2018

Try a Brunello from one of the original members of the Brunello consortium

Sangiovese

$89.00

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Red Fruit, Concentrated / Preserved Fruit, and Herbaceous, Sweet Spice, Toasted, and Leather / Earthy

BODY: Medium +
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Medium
ALCOHOL (%): High (More than 14%)

Origin: Tuscany (Bolgheri, Chianti, Brunello & More), Italy

Grape Varietals:
Sangiovese

Winemaking:

Crushed, Wild yeast, and Malolactic Fermentation

Maturation: >24 Months Oak Barrels and Bottle Ageing

Awards:

WESTERN FOOD PAIRING
Red meats, game, mature cheeses.

ASIAN FOOD PAIRING
Massaman curry, Adobo, Lechon

Tenuta Il Poggione

Il Poggione was one of the first wineries to market the Brunello di Montalcino wine as early as the 1900’s, and one of the founding members of the Brunello di Montalcino Consortium

Description

Tenuta Il Poggione Brunello di Montalcino 2018

Brunello is the prince of Montalcino wines, produced exclusively from Sangiovese grapes picked by hand from the oldest vines in the farm.

Grape Varietals & Region: 100% Sangiovese from the winery's oldest vineyards, planted between 150 and 450 metres (490 - 1475 ft) above sea level.

Taste Profile: Ruby red in colour, with a very intense, persistent nose and with red fruit notes. Warm, balanced flavour with velvet-smooth tannins. Long-lasting aroma.

Winemaking Process: 15 - 20 days "submerged cap" fermentation in stainless steel tanks with indigenous yeasts at a controlled temperature 25/28 °C (77/82 F). Malolactic fermentation in stainless steel. 36 months in large French oak barrels (30 - 50 hl or 872 -1373 Gallon) followed by a long bottle aging.

Elegant & Structured Reds

From Barolo to Bordeaux, these wines are steeped in tradition. The style covers a broad spectrum of flavor profiles, but tend to be elegant and structured and can be cellared for a long time.

These wines often have savoury tones of earth, bell pepper, tobacco, cassis, and are often medium to full bodied, with long finish & structured palattes

Malolactic fermentation

MLF is a process that results in reduction in acidity & the production of buttery texture & taste profile, often applied to more bodied styles of red & white wines
While not all creamy whites or rich fruity reds undergo MLF, and can adopt similar profiles from barrel ageing,