Fà Bene
Poggio Antico
Brunello di Montalcino Sangiovese 2012
@leon egozi We hope to do that sometime in the next year or two! It’s at the top of our list. We may need to pick your brain on other must-sees! 🥂🥂
We went before the pandemic and I have bought a case of wine from them ever since. We are actually going to casanova di neri and biondi santi next week so I’ll let u know 😊
@leon egozi Incredible! 🤩 I’ll be keeping an eye out for your posts! Enjoy!! 🥂🥂
San Polino
Brunello di Montalcino Riserva 2009
Molto bene — 6 years ago
Domaine Marcel Deiss
Rotenberg Pinot Gris Blend 2004
Leggermente più acido sarebbe perfetto. 16 anni portati bene — 4 years ago
Gosset-Brabant
Réserve Grand Cru Brut Champagne Pinot Noir
Si sentono bene gli lieviti. Molto buono — 6 years ago
Cantina Sociale Cooperativa
Riserva Copertino Negroamaro
Fulsome and tasty, this southern Italian red is different and unique. It has a deep ruby color, slender legs and a nose of loam, leather and olives. In the mouth it is smooth and complex, presenting flavors of red fruit plus lemon zest, grapefruit, green olives and coffee grounds. It ends with a spicy feel on the lips and wet cement. So easy to drink. Bene! — 6 years ago
Vanessa
Tonight, we’re sipping a delicious Poggio Antico Brunello di Montalcino DOCG (2012).
The vineyards of Poggio Antico are situated on some of Montalcino’s highest hills (>1,500 ft elevation), overlooking the beautiful, sun-soaked landscape of Tuscany.
In a warm climate, high altitude sites like this benefit from a comparatively lower air temperature, greater diurnal range (warm days, cool nights), and enhanced solar intensity, particularly when vines are planted on hillsides, angled towards the sun.
These conditions (among others) are important for quality winemaking, for example, the intense sunshine promotes grape ripening (sugar accumulation; development of flavors, tannins, color), while the cooling influences help retain acidity and more delicate aromas in the grapes; they also enable a longer ripening period overall, setting the stage for a well-balanced, concentrated wine.
It was interesting to learn that Poggio Antico vinifies and matures its Sangiovese according to detailed soil units, leveraging what it calls a “geological symphony,” as a significant part of the terroir expression. It later blends (or “harmonizes”) these units with the aim of creating balance and complexity.
As a Brunello di Montalcino DOCG, this wine must be 100% Sangiovese and could not be released from Poggio for at least 5 years from the harvest, during which time it aged for at least 2 years in oak. Poggio exceeded these legal minimums by aging this wine for 4 years, including 3 years in traditional Slavonian oak barrels and one year in bottle.
We paired this wine with a homemade Bolognese. The spices of the sauce lent symmetry to the spice (nutmeg, clove) notes in the wine, which didn’t compete, but, rather, complemented each other. Also, the fat in the ground sirloin (along with the salty parmesan and decade+ of maturing) helped smooth the high tannins of the Sangiovese, enhancing our palates’ experience of other delicious dimensions.
It was molto bene! Cheers! — a year ago