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Il Poggione Rosso di Montalcino 2011

Sangiovese from Trentino-Alto Adige, Italy
  • WS90
0% ABV
  • WS91
  • JS91
  • JS90
  • JS90
  • W&S92
  • JS90
  • WS90
  • RP91
  • RP87
  • WE89
  • RP90
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Winemaker Notes

Intense ruby red. Fruity bouquet with red berry notes. Very well structured, mellow, long-lasting flavor with smooth, velvety tannins. Younger, more accessible version of Brunello, but already very well-developed with a strong character, Rosso di Montalcino is a very important wine for Tenuta Il Poggione. Produced entirely from Sangiovese grapes from the youngest of the estate's vineyards, Rosso di Montalcino is matured for 12 months in large barrels before undergoing a period of bottle aging. Some have called this a "Baby Brunello".

Critical Acclaim

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WS 90
Wine Spectator
A mix of cherry, plum, leather, tobacco and earth flavors courses through this firm, chewy red. Traditional in style, with the tannins leaving an astringent feel. Gains harmony with air. Decant. Best from 2015 through 2022.
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Il Poggione

Il Poggione

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Il Poggione, Trentino-Alto Adige, Italy
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Tenuta Il Poggione was founded at the end of 1800 when Lavinio Franceschi, land owner from Florence, decided to visit the area after hearing the stories from a shepherd, who brought his herds around Montalcino during the winter. He fell in love with the landscape and the people who lived in that area, and decided to buy land and establish a grape farm. More than a century later, Tenuta Il Poggione covers an area of 530 hectares (1300 acres), of which 140 hectares (336 acres) are planted with vines and 50 hectares (120 acres) with olive trees; the rest are dedicated to grain fields, forest and livestock.

The estate’s guiding principle is to pay great care to the vines, because the secret of producing great red wines lies in the high-quality vineyard work. The vineyards are at an altitude between 490 – 1475 feet above sea level: this large gap, together with the age of the vineyards, promotes easy harvest to obtain well-structured wines with long aging potential, regardless of the weather conditions. One of the most highly regarded wineries in all of Tuscany, Tenuta Il Poggione makes incredibly powerful wines for collectors and everyday drinkers alike.

Trentino-Alto Adige

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A mountainous northern Italian region heavily influenced by German culture, Trentino-Alto Adige is actually made up of two separate but similar regions: Alto Adige and Trentino.

Trentino, the southern half, is primarily Italian-speaking and largely responsible for the production of non-native, international grapes. There is a significant quantity of Chardonnay, Pinot Grigio and Merlot produced. But Trentino's native and most unique red variety, Teroldego, while still rare, is gaining popularity. It produces a deeply colored red wine rich in wild blackberry, herb, coffee and cocoa.

The rugged terrain of German-speaking Alto Adige (also referred to as Südtirol) focuses on small-scale viticulture, with great value placed on local varieties—though international varieties have been widely planted since the 1800s. Sheltered by the Alps from harsh northerly winds, many of the best vineyards are at extreme altitude but on steep slopes to increase sunlight exposure.

Dominant red varieties include the bold, herbaceous Lagrein and delicate, strawberry-kissed, Schiava, in addition to some Pinot Nero.

The primary white grapes are Pinot grigio, Gewürztraminer, Chardonnay and Pinot blanc, as well as smaller plantings of Sauvignon blanc, Müller Thurgau. These tend to be bright and refreshing with crisp acidity and just the right amount of texture. Some of the highest quality Pinot grigio in Italy is made here.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

LIM701040_2011 Item# 127367