Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong
Oaklarge or old casks

Drinking window

Latest scored vintage 2016: best 2024 to 2046.
vintage8 yrs30 yrs32 yrs

Critic scores

CriticVintageScore
Wine Advocate reviewed 2021201697/100
Vinous reviewed 2021201696/100

Scores as published by each critic for the vintage shown.

In the glass

Full-bodiedFirm tanninHigh acidityDryLong finish

Aroma: dried cherry, rose petal, leather, Mediterranean herbs

Palate: sour cherry, iron, tobacco, dried fig

Classical southeastern Montalcino Brunello: rose-and-dried-cherry aromatics, iron-and-leather core, finely chiselled tannins, very long finish.

What it pairs with

  • Tagliatelle with porcini
    Porcini umami amplifies the wine's leather and dried-herb register.
  • Roast venison with juniper
    Game fat meets the wine's firm tannin; juniper mirrors the Mediterranean-herb core.
  • Aged pecorino toscano with truffle honey
    Pecorino salt sharpens the rose-and-cherry aromatics; truffle honey echoes the wine's earthy depth.

How to serve Poggio di Sotto Brunello di Montalcino

Allow 95 minutes from open to pour.

  1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
  2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
  4. Pair with. Tagliatelle with porcini, Roast venison with juniper, Aged pecorino toscano with truffle honey. Match the wine's structure to the dish's fat and salt.

History

Piero Palmucci founded Poggio di Sotto in 1989 and released the first Brunello in 1991, vinifying with Giulio Gambelli in the traditionalist Montalcino style: long Slavonian-cask ageing, restrained extraction, late picking. ColleMassari Group (Maria Iris Bertarelli and Claudio Tipa) acquired the estate in 2011, preserving the house style.

  1. 1989: Piero Palmucci founds Poggio di Sotto at Castelnuovo dell'Abate
  2. 1991: First Poggio di Sotto Brunello vintage
  3. 2011: ColleMassari Group acquires the estate

Facts

Producer
Poggio di Sotto · visiting guide
Grapes
Sangiovese Grosso (100%)
Classification
Brunello di Montalcino DOCG
Oak
Around 36 to 48 months in large Slavonian oak casks (botti grandi)
ABV
14.0%
Price
EUR 150 to 250 at retail
Drinking window
8 to 30 from vintage
First vintage
1991

Frequently asked about Poggio di Sotto Brunello di Montalcino

What does Poggio di Sotto Brunello di Montalcino taste like?

On the nose, dried cherry, rose petal, leather, Mediterranean herbs. On the palate, sour cherry, iron, tobacco, dried fig. Structurally full-bodied, firm tannins, high acidity with a long finish. Classical southeastern Montalcino Brunello: rose-and-dried-cherry aromatics, iron-and-leather core, finely chiselled tannins, very long finish.

When should I drink Poggio di Sotto Brunello di Montalcino?

Drink 8 to 30 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Poggio di Sotto Brunello di Montalcino?

Tagliatelle with porcini is the canonical pairing. Other strong matches include Roast venison with juniper and Aged pecorino toscano with truffle honey. Porcini umami amplifies the wine's leather and dried-herb register.

What grapes are in Poggio di Sotto Brunello di Montalcino?

The blend is Sangiovese Grosso (100%). The wine is classified as Brunello di Montalcino DOCG.

Tags

cellar worthy dry firm tannin full body high acid iconic mood contemplative mood elegant occasion cellar occasion gift occasion special old world pairs with aged cheese pairs with game pairs with red meat pairs with truffles price fine sangiovese grosso still red

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