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Poggio di Sotto Brunello di Montalcino 2006

Sangiovese from Montalcino, Tuscany, Italy
  • RP97
  • WE92
14% ABV
  • WE95
  • RP93
  • JS93
  • WS90
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14% ABV

Winemaker Notes

The 2006 Poggio di Sotto Brunello di Montalcino displays Ruby red color turning to garnet. The aromas are subtle and fruity with pleasant ethereal notes, complex and spicy. Rich and elegant taste, structured with strong tannins pleasantly smooth and velvety.

This pairs well with roast and braised red meats, game and aged cheese.

Critical Acclaim

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RP 97
Robert Parker's Wine Advocate
The 2006 Brunello di Montalcino is an explosive, structured wine bursting with dark fruit. It is one of the most inward, brooding wines of the vintage. Black cherries, menthol, spices and new leather are some of the nuances that flow as this expansive Brunello literally covers every inch of the palate. This is a totally mesmerizing, sublime wine of the highest level.
WE 92
Wine Enthusiast
This is a direct and pungent Brunello with an intense, vertical lift and a steady delivery of fruit, spice and smoke aromas. It opens with dried raspberry, cassis, clove and pipe tobacco followed by fine tannins and persistency.
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Poggio di Sotto

Poggio di Sotto

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Poggio di Sotto, Montalcino, Tuscany, Italy
Fattoria Poggio di Sotto was founded in 1989 on the Southeast side of Montalcino, just outside of Castelnuovo dell’Abate. A winery dedicated to perfection, Poggio di Sotto is planted with a single variety (Sangiovese Grosso) on the choicest soils to produce extraordinary wines in Montalcino. The grapes enjoy a unique microclimate influenced by the Orcia River, the Monte Amiata Volcano, and the Mediterranean Sea. Extremely low yields, organic farming and spontaneous, natural fermentation create wines of extraordinary character and elegance.

The estate changed ownership in 2011 when the original founder Piero Palmucci sold to Claudio Tipa, owner of the famed Grattamacco estate in Bolgheri and Castello di ColleMassari. The wines of Poggio di Sotto have continued to enjoy a meticulous commitment to the long-standing tradition of excellence, giving them a soaring reputation which is among the finest few in Montalcino. TECHNICAL INFORMATION

Montalcino

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Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than that of its neighbor, Chianti. The Sangiovese grape is king here, as it is in Chianti, but Montalcino has its own clone called Brunello.

The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village and fan out at various elevations, creating the potential for Brunello wines expressing different styles. From the valleys, where deeper deposits of clay are found, come wines typically bolder, more concentrated and rich in opulent black fruit. The hillside vineyards produce wines more concentrated in red fruits and floral aromas; these sites reach up to over 1,600 feet and have shallow soils of rocks and shale.

Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.

Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is the king of the best red wines in Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and 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 success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. 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 fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

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

DOB131776_2006 Item# 131776