Region and Vineyards
Montalcino rises south of Siena between the Tyrrhenian coast and the Apennines, a Mediterranean climate tempered by altitude (120-650 m) and the protective bulk of Mount Amiata. Rain falls mainly in spring and late autumn; fog and frost are rare on the hillsides. Soils vary with elevation: lower zones are looser, while upper slopes show dense, stony decomposed marl and limestone—the classic mix that Sangiovese interprets as perfume, tension and longevity.
Il Poggione farms some of the commune's oldest sites around Sant'Angelo in Colle, a warmer sector that reliably ripens Sangiovese while retaining freshness thanks to altitude and wind exposure. Their vineyards for Brunello span roughly 150-450 m, combining sun-bathed exposures with cooler pockets to build both fruit depth and aromatic complexity.
Winemaking
Brunello is 100% Sangiovese (locally "Brunello"), harvested by hand. Il Poggione ferments with indigenous yeasts using a traditional submerged-cap regimen for 15-20 days at 25-28 °C, with malolactic conversion in stainless steel to preserve varietal purity and precision.
Élevage follows in large French oak casks (30-50 hL), a house signature that respects fruit while polishing tannins. The 2019 typically sees about 36 months in large untoasted French oak, then extended bottle aging before release—well beyond the DOCG's minimum of 2 years in wood and 4 months in bottle.
Tasting Notes
- Color: Deep, luminous ruby with garnet reflexes.
- Aroma: Red cherry and plum layered with dried rose, rosemary, cedar shavings, licorice, subtle cola, wet stone and autumn leaf.
- Palate: Medium-to-full bodied; sleek entry that builds to a core of ripe red fruits and savory underbrush. Tannins are velvety yet firm, acidity vibrant; a long, mineral-tinged finish with hints of tobacco and orange peel.
Did you know?
Il Poggione is one of Brunello's historic names, marketing Brunello as early as the 1900s and helping found the Consorzio. Today the estate spans mixed agriculture over ~530 ha—vines, olives, grain and woodland—reflecting traditional Tuscan mezzadria roots.
Wine Pairing Ideas
- Bistecca alla Fiorentina - Char-grilled Chianina steak mirrors the wine's savory depth; protein and char tame structure and amplify sweet red-cherry fruit.
- Pappardelle al cinghiale - Wild-boar ragù's gamey richness and herbs resonate with Brunello's earthy notes and firm tannins.
- Aged Pecorino Toscano - Salinity and crystallized umami underline Sangiovese's acidity and length.
- Porcini risotto - Mushroom umami and creaminess echo the wine's forest-floor tones and silky texture.
