2016 | Poggio di Sotto | Brunello di Montalcino Riserva

This is so perfumed with cherry, floral, hot stone and chalk aromas that follow through to a medium to full body, with chewy, velvety and slightly dusty tannins. Bark and truffle add to the complexity of the finish. From organically grown grapes.

Reviews:

• Wine Advocate: The 2016 Brunello di Montalcino Riserva is a stunning wine and an archetype of classic Sangiovese from Montalcino. I could drink this wine all day if it weren't so expensive. This Riserva is extremely fine and nuanced with the thinnest of fibers that wash over the palate like fine silk. Certified-organic fruit shapes aromas of cassis, cranberry, peony, tea leaf, orange and rusty nail. The aromas are tight and contained, yet they become increasingly expansive and expressive as the wine opens in the glass. It has contained power and, most importantly, a relatively moderate 14% alcohol, which makes all the difference in terms of balance and elegance.

• Wine Spectator: This is so perfumed with cherry, floral, hot stone and chalk aromas that follow through to a medium to full body, with chewy, velvety and slightly dusty tannins. Bark and truffle add to the complexity of the finish. 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).

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