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Flat front label of wine

Poggio Scalette Il Carbonaione (1.5 Liter Magnum) 2011

Sangiovese from Tuscany, Italy
  • JS94
  • WS92
13.7% ABV
  • W&S92
  • WS90
  • JS97
  • V95
  • RP94
  • WS93
  • V95
  • JS95
  • RP93
  • WE92
  • RP94
  • WS92
  • RP93
  • WS92
  • WS97
  • RP94
  • WS96
  • RP94
  • WS91
  • RP91
  • RP92
  • RP90
  • WS91
  • RP91
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13.7% ABV

Winemaker Notes

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.

Pair this wine with grilled lamb chops, sugo all'amatriciana sauces, Bistecca alla Fiorentina, and terrine de foie gras.

Blend: 100% Sangiovese

Critical Acclaim

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JS 94
James Suckling
Wonderful aromas of dried orange peel, blueberry and dark chocolate. Full body with firm tannins and a fresh, clean finish. Always a wonderful sangiovese. Needs at least three years to soften but so beautiful now.
WS 92
Wine Spectator
Dark and inky, yet lively, exuding flavors of blackberry, plum and spice, with hints of chocolate and iron. The tannins are tucked into the rich texture. Finishes long and assertive. Needs time. Best from 2017 through 2025.
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Poggio Scalette

Poggio Scalette

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Poggio Scalette, Tuscany, Italy
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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.

One of the most iconic Italian regions for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind.

Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, perfect for Sangiovese as it ripens most efficiently on slopes with maximum exposure to sunlight.

Sangiovese at its simplest produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, the island of Elba and more inland, in Carmignano.

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.

WBO30102185_2011 Item# 166627