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Poggio Salvi Brunello di Montalcino 1997

Sangiovese from Montalcino, Tuscany, Italy
  • WS94
0% ABV
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Winemaker Notes

Dark, intense ruby with a blackish-garnet core. Explosive aromas of panforte spices, pipe tobacco, glove leather and tar. Deep, well-delineated flavors of blackberry, dark chocolate, mocha and chestnut puree, with an edge of acidity providing vibrancy. A multilayered, concentrated wine with a creamy texture. Impressively long finish shows mouthcoating tannins and a sweet flavor of cassis. Stephen Tanzer

Critical Acclaim

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WS 94
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Poggio Salvi

Poggio Salvi

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Poggio Salvi, Montalcino, Tuscany, Italy
Since 1980 when Mrs. Laura Bicchi and her mother Grazia Mari, helped by Mr. Roberto Bonucci have taken on the management, they have always worked at improving the quality of the products aiming to reconquer their former fame. Continuous improvements of the vineyards through insertion of excellent new Sangiovese Grosso (Brunello) and Merlot vines, the upgrading of local vines like Colorino, Ciliegiolo and Malvasia del Chianti, the low production of grapes per hectare, the scrupulous care in following every phase of the production from the selection during harvest right through the final wine making by the very capable enologue Leonardo Bellaccini, the use of precious French "tonneaux" in order to refine and the assistance of an important estate such as San Felice for bottling and packaging have allowed Poggio Salvi to obtain remarkable wines such as Campo del Bosco, the Chianti Colli Senesi, the Refola and the Vin Santo.

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 among Itaaly's elite red grape varieties 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

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.

UCWPSBDM_1997 Item# 53298