Small Group Tuscany Wine Tasting Safaris with Lunch / Dinner
Depart from Florence to eat and drink your way through Chianti, famous for red wines, cuisine, and stunning landscapes. Enjoy a Tuscan lunch or dinner and wine-tasting...
Structure
Drinking window
Latest scored vintage 2020: best 2022 to 2028.
vintage2 yrs8 yrs10 yrs
Critic scores
| Critic | Vintage | Score |
|---|---|---|
| Vinous reviewed 2022 | 2020 | 90/100 |
Scores as published by each critic for the vintage shown.
In the glass
Aroma: red cherry, blackberry, violet, vanilla
Palate: red cherry, dark plum, soft leather, sweet spice
An everyday Mazzei: Sangiovese-led with Merlot softness, brief American-oak round, made for a Tuesday-night table.
What it pairs with
-
Pasta al pomodoro
Tomato acid meets the wine's red-cherry brightness and high-acid lift. -
Margherita pizza
Soft Merlot tannin and Sangiovese acid both work with tomato-mozzarella. -
Grilled sausages and beans
Casalinga sausage smoke meets the wine's vanilla-oak round and red-fruit core.
How to serve Poggio Badiola
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
- Pair with. Pasta al pomodoro, Margherita pizza, Grilled sausages and beans. Match the wine's structure to the dish's fat and salt.
History
Poggio Badiola entered the Mazzei range in the late 1990s as the everyday Toscana IGT below the estate's Chianti Classico and Super Tuscan tiers.
- 1999: First Poggio Badiola vintage
Facts
- Producer
- Marchesi Mazzei Castello di Fonterutoli · visiting guide
- Grapes
- Sangiovese (70%), Merlot (30%)
- Classification
- Toscana IGT
- Oak
- 10 months in 225-litre American oak barrels
- ABV
- 13.5%
- Price
- EUR 15 to 25 at retail
- Drinking window
- 2 to 8 from vintage
- First vintage
- 1999
Frequently asked about Poggio Badiola
What does Poggio Badiola taste like?
On the nose, red cherry, blackberry, violet, vanilla. On the palate, red cherry, dark plum, soft leather, sweet spice. Structurally medium-bodied, medium tannins, high acidity with a medium finish. An everyday Mazzei: Sangiovese-led with Merlot softness, brief American-oak round, made for a Tuesday-night table.
When should I drink Poggio Badiola?
Drink 2 to 8 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Poggio Badiola?
Pasta al pomodoro is the canonical pairing. Other strong matches include Margherita pizza and Grilled sausages and beans. Tomato acid meets the wine's red-cherry brightness and high-acid lift.
What grapes are in Poggio Badiola?
The blend is Sangiovese (70%), Merlot (30%). The wine is classified as Toscana IGT.
Tags
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