• Rosso di Montalcino
    D.O.C.

    Younger, more accessible version of the Brunello, but already with an excellent structure and a great personality, Rosso di Montalcino is a very important wine for Tenuta Il Poggione.

    Produced entirely from Sangiovese grapes, sourced in the estate's younger vineyards, Rosso di Montalcino is aged for 12 months in large casks before a period of bottle aging.

    The wood aging, although not obligatory for the production of Rosso di Montalcino, tones down the tannins typical of a young Sangiovese and gives this red wine a complexity of aroma and structure that make it a great "Young Brunello".

    Wine

    Rosso di Montalcino

    Varietal

    100% Sangiovese

    Vintage

    2016

    Alcohol

    14%

    Source

    Estate vineyards, planted between 150 and 450 metres (490 - 1475 ft) above sea level.

    Vine training system

    Cordon spur and "doppio capovolto".

    Harvest

    By hand

    Vinification

    15 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.

    Aging

    12 months in large French oak barrels (30 - 50 hl or 872 -1373 Gallon) and barriques (350 litres - 92 Gallon) followed by bottle aging.

    Tasting Notes

    Intense ruby red colour. Fruity bouquet with red berry notes. Very well structured, yet soft, long-lasting flavour with smooth, velvety tannins.

    Food Pairings

    Pasta with meat sauce, roasted, grilled meats and medium strength cheeses.

    Younger, more accessible version of the Brunello, but already with an excellent structure and a great personality, Rosso di Montalcino is a very important wine for Tenuta Il Poggione.

    Produced entirely from Sangiovese grapes, sourced in the estate's younger vineyards, Rosso di Montalcino is aged for 12 months in large casks before a period of bottle aging.

    The wood aging, although not obligatory for the production of Rosso di Montalcino, tones down the tannins typical of a young Sangiovese and gives this red wine a complexity of aroma and structure that make it a great "Young Brunello".

    Wine

    Rosso di Montalcino

    Varietal

    100% Sangiovese

    Vintage

    2015

     

    Alcohol

    14%

    Source

    Estate vineyards, planted between 150 and 450 metres (490 - 1475 ft) above sea level.

    Vine training system

    Cordon spur and "doppio capovolto".

    Harvest

    By hand

    Vinification

    15 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.

    Aging

    12 months in large French oak barrels (30 - 50 hl or 872 -1373 Gallon) and barriques (350 litres - 92 Gallon) followed by bottle aging.

    Tasting Notes

    Intense ruby red colour. Fruity bouquet with red berry notes. Very well structured, yet soft, long-lasting flavour with smooth, velvety tannins.

    Food Pairings

    Pasta with meat sauce, roasted, grilled meats and medium strength cheeses.

    Younger, more accessible version of the Brunello, but already with an excellent structure and a great personality, Rosso di Montalcino is a very important wine for Tenuta Il Poggione.

    Produced entirely from Sangiovese grapes, sourced in the estate's younger vineyards, Rosso di Montalcino is aged for 12 months in large casks before a period of bottle aging.

    The wood aging, although not obligatory for the production of Rosso di Montalcino, tones down the tannins typical of a young Sangiovese and gives this red wine a complexity of aroma and structure that make it a great "Young Brunello".

    Wine

    Rosso di Montalcino

    Varietal

    100% Sangiovese

    Vintage

    2014

    Alcohol

    14%

    Source

    Estate vineyards, planted between 150 and 450 metres (490 - 1475 ft) above sea level.

    Vine training system

    Cordon spur and "doppio capovolto".

    Harvest

    By hand

    Vinification

    15 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.

    Aging

    12 months in large French oak barrels (30 - 50 hl or 872 -1373 Gallon) and barriques (350 litres - 92 Gallon) followed by bottle aging.

    Tasting Notes

    Intense ruby red colour. Fruity bouquet with red berry notes. Very well structured, yet soft, long-lasting flavour with smooth, velvety tannins.

    Food Pairings

    Pasta with meat sauce, roasted, grilled meats and medium strength cheeses.