Poggio Scalette Il Carbonaione 2010
Sangiovese from Tuscany, Italy
Il Carbonaione is a full-bodied, rich wine with an exuberant personality and great aging potential. It has abundant aromas of red and dark berry fruits - tart cherries, blackberries, currants, and plums with notes of spice. On the palate, the wine is lush and full-bodied with flavors of berry fruits buoyed by focused tannins unfolding over a pleasant, lingering finish.
Vinous / Antonio Galloni - "The 2010 Carbonaione (Sangiovese) is a stunner. Deep, rich and utterly impeccable, the 2010 boasts breathtaking richness, energy and power. The flavors remain incredibly primary in a wine that will require years to develop. Graphite, crushed rocks, blue/black fruit, plums and smoke emerge over time. As phenomenal as the 2010 is today, it really should be cellared for at least a few years. This is a drop dead gorgeous wine from Vittorio and Jurij Fiore."
James Suckling - "A knockout nose with loads of blueberries, raspberries and vanilla cream aromas that follow through to a full body, with wonderfully polished tannins and a 50-second finish. Beautiful to taste now, but will be much better in two or three years. Pure Sangiovese."
Wine Spectator - "A plush, textured red, featuring layers of pure cherry, raspberry, leather, briar and tobacco flavors. Concentrated and juicy, getting support from the dusty tannins on the finish. Needs air, so decant now, or cellar."
Wine & Spirits - "Vittorio Fiore produces this 100 percent sangiovese from vines planted in the decade after the first World War, a terraced, west-facing 12.5-acre block on his estate in the hills between Greve and Panzano. It’s a full, rich red that still feels airy for all its texture, layers of silk and satin that provide juicy flavor satisfaction without weight. Purely Tuscan."
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Poggio Scalette Winery
The vineyards of Podere Poggio Scalette take their name from the landscape, which is characterized by drystone walls that support the terraces on which the vineyards and olive groves are planted. From a distance the impression is of a series of stairs climbing the slopes of Greve. After the death of the previous owner, Podere Poggio Scalette remained abandoned for years until Vittorio Fiore (one of Italy's most famed winemakers) and his wife Adriana discovered the property in 1991. View all Poggio Scalette Wines
About TuscanyView a map of Tuscany wineries (TUSS-can-ee) Sangiovese. Most of the wine coming from Tuscany is made from some clone of this varietal, but a growing trend, started by the renegade winemakers of those Super Tuscans, is to incorporate more international varietals.
Notable FactsThe most well known sub-districts of Tuscany are Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (note that Montepulciano here refers to the local village, not the grape variety found in the Italian region of Abruzzi). Wine labeled from these regions is DOC-regulated and Sangiovese-based blends. Quality wine from these DOC areas has been on the rise for decades, with top-notch winemakers and wineries shedding the low-quality image once held for Tuscan wine by producing consistently outstanding bottlings that range from deliciously drinkable to highly ageable. Newer to the scene are regions like Bohlgeri and the Maremma, home to of what are now termed "Super-Tuscans," named for the wine coming from the Tuscany area, but not following all of the DOC or DOCG laws required in Italy. In the 1970's, some pioneer winemakers began buying land outside of Chianti and Montalcino, and planting not only Sangiovese, but also international varieties like Cabernet Sauvignon and Merlot. The wine they produced only fit into the lowest Italian category of "vina da tavola," but the winemakers sold the wine for high prices, creating an almost cult following, and spurning a new wine category called IGT.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
Customer ReviewsSign In to Add Your Review3 }div>3.2 out of 5 stars
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- 4 Stars: 1
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3 ratings, 3 with reviewsTastevin - Washington, DC112/10/2013Arrived damagedpachendez - Miami, FL311/7/2013
What can i say, my bottle came with the cork halfway out, so i cant really establish if the wine is a bit sour or if it was intenden this way :/arun_v24 - Young America, MN410/21/2013niceRelated ProductsIl Carbonaione is a full bodied, rich wine with an exuberant personality and great aging potential. It has abundant aromas ...
- Earth & Spicy
Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
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