2015 | Poggio di Sotto | Rosso di Montalcino

Description

Red Wine: 2015 | Poggio di Sotto | Rosso di Montalcino

Red cherries, strawberries and some crushed lavender and herbs. Medium body, fine tannins and a fresh finish. Drink now. Made from organically grown grapes.

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Producer: Poggio di Sotto

Ratings: WA | 92WS | 90

Vintage: 2015

Size: 750ml

ABV: 13.5%

Varietal: Sangiovese

Country/Region: Italy, Tuscany

Red cherries, strawberries and some crushed lavender and herbs. Medium body, fine tannins and a fresh finish. Drink now. Made from organically grown grapes.

Reviews:

• Wine Advocate: It has been too long since I last tasted the Rosso made by Poggio di Sotto, so I was very happy to include this sample in my flight. The 2015 Rosso di Montalcino opens to a mild garnet color and light appearance. The bouquet is very polished and precise. It offers clean aromas of wild berry and rose hip with some bitter almond and blue violets. To me, this wine delivers on all the expectations of this lower-tier category. The wine imparts beautiful Sangiovese purity with a bright, streamlined and informal personality. This is a lovely, lovely Rosso.

• Wine Spectator: Red cherries, strawberries and some crushed lavender and herbs. Medium body, fine tannins and a fresh finish. Drink now. Made from organically grown grapes.

Producer Information

Poggio di Sotto is a wine producer based in the Tuscan region of Montalcino, famous for its Brunello di Montalcino wines. It was founded in 1989, and its 16 hectares (40 acres) of steep, hillside vineyards are planted entirely to Sangiovese.The vineyards range between 200-400m (650-1300ft) above sea level on the Montalcino hillsides. The rocky soils here are characterized by gravel and clay in the lower parcels and sandy clay in the upper levels – an excellent terroir for Sangiovese – “Brunello” as it is known in the region.Poggio di Sotto produces three Sangiovese-based wines: a Brunello di Montalcino DOCG Riserva, a Brunello di Montalcino DOCG and a Rosso di Montalcino DOC.Fermentation takes place with indigenous yeasts and is followed by a prolonged period of maceration. After malolactic fermentation, the wine is aged in Slavonian oak casks for up to five years (depending on the wine).