Poggio Antico
Brunello di Montalcino Sangiovese
Montalcino, Siena, Tuscany, Italy
Tonight, we’re sipping a delicious Poggio Antico Brunello di Montalcino DOCG (2012).
The vineyards of Poggio Antico are situated on some of Montalcino’s highest hills (>1,500 ft elevation), overlooking the beautiful, sun-soaked landscape of Tuscany.
In a warm climate, high altitude sites like this benefit from a comparatively lower air temperature, greater diurnal range (warm days, cool nights), and enhanced solar intensity, particularly when vines are planted on hillsides, angled towards the sun.
These conditions (among others) are important for quality winemaking, for example, the intense sunshine promotes grape ripening (sugar accumulation; development of flavors, tannins, color), while the cooling influences help retain acidity and more delicate aromas in the grapes; they also enable a longer ripening period overall, setting the stage for a well-balanced, concentrated wine.
It was interesting to learn that Poggio Antico vinifies and matures its Sangiovese according to detailed soil units, leveraging what it calls a “geological symphony,” as a significant part of the terroir expression. It later blends (or “harmonizes”) these units with the aim of creating balance and complexity.
As a Brunello di Montalcino DOCG, this wine must be 100% Sangiovese and could not be released from Poggio for at least 5 years from the harvest, during which time it aged for at least 2 years in oak. Poggio exceeded these legal minimums by aging this wine for 4 years, including 3 years in traditional Slavonian oak barrels and one year in bottle.
We paired this wine with a homemade Bolognese. The spices of the sauce lent symmetry to the spice (nutmeg, clove) notes in the wine, which didn’t compete, but, rather, complemented each other. Also, the fat in the ground sirloin (along with the salty parmesan and decade+ of maturing) helped smooth the high tannins of the Sangiovese, enhancing our palates’ experience of other delicious dimensions.
It was molto bene! Cheers!
Tonight, we’re sipping a delicious Poggio Antico Brunello di Montalcino DOCG (2012).
The vineyards of Poggio Antico are situated on some of Montalcino’s highest hills (>1,500 ft elevation), overlooking the beautiful, sun-soaked landscape of Tuscany.
In a warm climate, high altitude sites like this benefit from a comparatively lower air temperature, greater diurnal range (warm days, cool nights), and enhanced solar intensity, particularly when vines are planted on hillsides, angled towards the sun.
These conditions (among others) are important for quality winemaking, for example, the intense sunshine promotes grape ripening (sugar accumulation; development of flavors, tannins, color), while the cooling influences help retain acidity and more delicate aromas in the grapes; they also enable a longer ripening period overall, setting the stage for a well-balanced, concentrated wine.
It was interesting to learn that Poggio Antico vinifies and matures its Sangiovese according to detailed soil units, leveraging what it calls a “geological symphony,” as a significant part of the terroir expression. It later blends (or “harmonizes”) these units with the aim of creating balance and complexity.
As a Brunello di Montalcino DOCG, this wine must be 100% Sangiovese and could not be released from Poggio for at least 5 years from the harvest, during which time it aged for at least 2 years in oak. Poggio exceeded these legal minimums by aging this wine for 4 years, including 3 years in traditional Slavonian oak barrels and one year in bottle.
We paired this wine with a homemade Bolognese. The spices of the sauce lent symmetry to the spice (nutmeg, clove) notes in the wine, which didn’t compete, but, rather, complemented each other. Also, the fat in the ground sirloin (along with the salty parmesan and decade+ of maturing) helped smooth the high tannins of the Sangiovese, enhancing our palates’ experience of other delicious dimensions.
It was molto bene! Cheers!
Delicious traditional Brunello. Macerated cherry, balsamic.
Delicious traditional Brunello. Macerated cherry, balsamic.
Oct 21st, 2022Raspberry. Herbs. Very fresh. Delicious.
Raspberry. Herbs. Very fresh. Delicious.
Nov 12th, 2021
Top notch. Fruit forward, but excellently balanced.
Top notch. Fruit forward, but excellently balanced.
Mar 8th, 2021
Superb balance. A fresh, raspberry-driven nose. At Alba's, courtesy of Leo.
Superb balance. A fresh, raspberry-driven nose. At Alba's, courtesy of Leo.
Sep 28th, 2020
Dark, ripe cherry with integrated soft earthy tannins giving it a very nice finish. Notes of leader, fig and spice. We drank out of a stainless steel thermos with our picknick, baguette, salami, fig spread and various Italian cheeses picknick after a 2.5 mile hike along the abandoned rail road with a roaring Payette river as the back ground. Fun times!
Dark, ripe cherry with integrated soft earthy tannins giving it a very nice finish. Notes of leader, fig and spice. We drank out of a stainless steel thermos with our picknick, baguette, salami, fig spread and various Italian cheeses picknick after a 2.5 mile hike along the abandoned rail road with a roaring Payette river as the back ground. Fun times!
Jun 21st, 2020