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 2023 to 2032.
vintage3 yrs12 yrs14 yrs
Critic scores
| Critic | Vintage | Score |
|---|---|---|
| Wine Advocate reviewed 2022 | 2020 | 93/100 |
| Vinous reviewed 2022 | 2020 | 93/100 |
Scores as published by each critic for the vintage shown.
In the glass
Aroma: red cherry, rose petal, dried herbs, tobacco
Palate: sour cherry, iron, leather, Mediterranean scrub
A Rosso di Montalcino in Brunello clothing: same southeastern fruit and Slavonian-cask discipline, shorter wood, brighter cherry and earlier accessibility.
What it pairs with
-
Pici al ragu di cinghiale
Hand-rolled pici with boar ragu lands cleanly on the wine's leather-and-cherry profile. -
Roast lamb with rosemary
Lamb fat and rosemary meet the wine's medium tannin and herbal lift. -
Aged pecorino with chestnut honey
Sheep's-milk salt sharpens the wine's sour-cherry brightness.
How to serve Poggio di Sotto Rosso di Montalcino
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. Pici al ragu di cinghiale, Roast lamb with rosemary, Aged pecorino with chestnut honey. Match the wine's structure to the dish's fat and salt.
History
Poggio di Sotto's Rosso di Montalcino is bottled to the same exacting standards as the Brunello, drawn from the same Castelnuovo dell'Abate fruit but aged on a shorter timeline. Often cited as one of the most cellar-worthy Rosso DOC wines in Montalcino.
- 1991: First Poggio di Sotto Rosso di Montalcino vintage
Facts
- Producer
- Poggio di Sotto · visiting guide
- Grapes
- Sangiovese Grosso (100%)
- Classification
- Rosso di Montalcino DOC
- Oak
- Around 24 months in large Slavonian oak casks
- ABV
- 13.5%
- Price
- EUR 55 to 90 at retail
- Drinking window
- 3 to 12 from vintage
- First vintage
- 1991
Frequently asked about Poggio di Sotto Rosso di Montalcino
What does Poggio di Sotto Rosso di Montalcino taste like?
On the nose, red cherry, rose petal, dried herbs, tobacco. On the palate, sour cherry, iron, leather, Mediterranean scrub. Structurally medium-bodied, medium tannins, high acidity with a long finish. A Rosso di Montalcino in Brunello clothing: same southeastern fruit and Slavonian-cask discipline, shorter wood, brighter cherry and earlier accessibility.
When should I drink Poggio di Sotto Rosso di Montalcino?
Drink 3 to 12 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 Rosso di Montalcino?
Pici al ragu di cinghiale is the canonical pairing. Other strong matches include Roast lamb with rosemary and Aged pecorino with chestnut honey. Hand-rolled pici with boar ragu lands cleanly on the wine's leather-and-cherry profile.
What grapes are in Poggio di Sotto Rosso di Montalcino?
The blend is Sangiovese Grosso (100%). The wine is classified as Rosso di Montalcino DOC.
Tags
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