Region and Vineyards
Montalcino lies in southern Tuscany, where the climate is generally warmer and drier than Chianti Classico. Monte Amiata helps shelter the zone, while maritime influence and cooling night-time breezes support freshness. The 2021 season was notably dry overall, yet timely summer rainfall and moderate average temperatures helped produce a vintage praised for balance, fragrance and definition. Brunello di Montalcino DOCG must be made from 100% Sangiovese, known locally as Brunello.
Il Poggione is based at Sant'Angelo in Colle, around 10 km south of Montalcino, in a warm but well-ventilated sector. Its vineyards span 150 to 450 m above sea level and benefit from the proximity of Monte Amiata and the Tyrrhenian Sea. For Brunello, the estate selects fruit from its oldest vineyards and harvests by hand, combining mature-vine concentration with altitude-driven variation and freshness.
Winemaking
Il Poggione Brunello di Montalcino 2021 is made from 100% Sangiovese. The grapes are hand-harvested from the estate's oldest vineyards, then fermented in stainless-steel tanks for 15 to 20 days at 25 to 28 °C using indigenous yeasts. The estate employs submerged-cap fermentation, keeping the skins immersed for sustained extraction. Malolactic fermentation also takes place in stainless steel.
The wine is then matured for about 36 months in large French-oak casks of 30 to 50 hL, followed by further bottle ageing before release. These large vessels favour slow development while limiting overt oak flavour, allowing Sangiovese's fruit, spice and savoury character to remain central. The 2021 combines ripe dark fruit and generous texture with fresh acidity, fine-grained tannins and the structural reserve expected from a Brunello designed for long bottle ageing.
Tasting Notes
- Color: Bright ruby red, beginning to show subtle garnet nuances at the rim, while retaining the vivid clarity and energy of youthful Sangiovese.
- Aroma: Deep and increasingly complex, opening with ripe black cherry, dried cherry, blackberry, blackcurrant and plum. Layers of rubbed sage, Mediterranean herbs, violet, rose, blood orange and strawberry emerge alongside brown spice, nutmeg, star anise, chestnut, leather, tobacco and a subtle earthy, mineral character.
- Palate: Generously built and enveloping, with dark cherry, plum and blackberry at the core. Fine, dusty tannins provide considerable structure, balanced by lively acidity and a refreshing citrus edge. Savoury herbs, liquorice, black tea, spice and gravelly mineral notes add complexity. The finish is long, fresh and persistent, suggesting substantial potential for further development in bottle.
Did you know?
Il Poggione was established at the end of the 19th century by Florentine landowner Lavinio Franceschi. It was among the first estates to commercialise Brunello di Montalcino in the early 1900s and later became a founding member of the Consorzio del Vino Brunello di Montalcino, established in 1967.
Wine Pairing Ideas
- Pappardelle with wild boar ragù: The intensity of slow-cooked game matches the wine's concentration, while Sangiovese acidity refreshes the palate and its herbal, earthy character mirrors the savoury sauce.
- Bistecca alla Fiorentina: Grilled beef has enough richness and flavour to meet the wine's firm tannic structure, while charred notes complement its spice, leather and dark-fruit complexity.
- Roast venison with porcini mushrooms: Venison brings out the wine's dark fruit and savoury depth, while porcini echo its earthy, woodland and tobacco-like nuances.
- Aged Pecorino Toscano: The cheese's salty, concentrated flavour softens the perception of tannin, while the wine's acidity and ripe fruit bring freshness and balance to each mouthful.
