Private Tour: Montalcino Wine Tasting Experience
Private guided wine tour and tasting in Montalcino, Tuscany to discover Brunello and the most amazing wine estates and cellars that give birth to this extraordinary wine.
Profile
Structure
Drinking window
Latest scored vintage 2016: best 2024 to 2046.
vintage8 yrs30 yrs32 yrs
Critic scores
| Critic | Vintage | Score |
|---|---|---|
| Wine Advocate reviewed 2021 | 2016 | 97/100 |
| Vinous reviewed 2021 | 2016 | 96/100 |
Scores as published by each critic for the vintage shown.
In the glass
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.More wines for pasta with ragù →
- Roast venison with juniper Game fat meets the wine's firm tannin; juniper mirrors the Mediterranean-herb core.More wines for venison →
- Aged pecorino toscano with truffle honey Pecorino salt sharpens the rose-and-cherry aromatics; truffle honey echoes the wine's earthy depth.More wines for truffles →
With cheese
How to serve Poggio di Sotto Brunello di Montalcino
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- 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.
- 1989Piero Palmucci founds Poggio di Sotto at Castelnuovo dell'Abate
- 1991First Poggio di Sotto Brunello vintage
- 2011ColleMassari 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
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