Winemaker Notes
From a vintage marked by heat tempered by summer rainfall that softened the impact of high temperatures, the harvest took place earlier than usual between September 2 and 16, preserving the rich and expressive character of the vineyards, and the resulting Rosso shows classic austerity with deep, lively aromas, strong fragrance, bright acidity, elegance, and persistence, often referred to as “Little Brunello,” and it pairs beautifully with roast and braised red meats, game, and aged cheese.
Professional Ratings
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Robert Parker's Wine Advocate
The organic Poggio di Sotto 2022 Rosso di Montalcino could easily be mistaken for a Brunello, and a very good one at that, thanks to its depth, polish and composure. The wine offers a clear preview of the 2022 vintage with dark fruit aromas and medium- to full-bodied concentration, framed by a sweet, open texture that is neatly lifted by fresh acidity. Sourced from vineyards across the estate’s 20 hectares, this Rosso reflects Poggio di Sotto’s uncompromising standards in both farming and fruit selection.
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Jeb Dunnuck
From a brutally challenging year marked by near-desert conditions and an unusually early green harvest, the 2022 Rosso Di Montalcino still marries richness with surprising freshness. It offers a beautiful perfume of ripe cherries, dried herbs, and dried purple flowers. The palate is medium-bodied and structured, with ripe tannins, a touch of dry extract, and refreshing acidity that’s notably bright for the vintage.
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James Suckling
Earthy on the nose, featuring sour cherries, rose petals, cedar and hints of walnuts. Compact and structured with a medium body, chewy tannins and a good tension on the finish. From organically grown grapes.
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Wine Spectator
The lacy texture sets the tone for this reds strawberry, cherry, rose and mineral aromas and flavors. All about finesse, yet theres no shortage of structure, which will allow this to develop over time. Shows excellent harmony, complexity and length. Drink now through 2035. 1,833 cases made, 100 cases imported.
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of 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. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
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.