2015 | 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:

• Jeb Dunnuck: The 2015 Brunello Riserva is austere upon opening and requires air to fully express its potential this early. It is perfumed and translucent, with raspberry fruit, leather, black licorice, and rose petal. The palate is structured with drying tannins and mouthwatering acidity, noted by violets, dried herbs and crisp cherry fruit. The warmth of the 2015 vintage is present, though it remains refreshing, tension-driven, and persistent. The 2015 Riserva was aged in large Slavonian barrels for 52 months, and only 1300 bottles were produced. It is a wonderful and immensely pleasurable wine that will be a joy to revisit if the unlikely opportunity should ever arrive. 2021-2051
  

• Wine Spectator: There’s a leafy underbrush element to this red, punctuating the cherry, strawberry and earth flavors. Compact for now, yet balanced, with a taut, reserved finish. Offers tension and suppleness, with plenty in reserve. Best from 2024 through 2047
  

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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