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2010 Poggio di Sotto Brunello di Montalcino Riserva

ITALY / TUSCANY /
  • 97 WA
  • 94 WS
  • Variety
    Sangiovese

Out of stock

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SKU: 247766-2010-750-1A

This item is available by the case only

Total:
$325.00

This is a final sale item

Not eligible for cancellations or refunds

  • Wine Spectator | Rating: 94

    Initially shows acetone aromas, then opens up to reveal complex flavors of sour cherry, spice and leather matched to a racy, elegant profile. Silky in texture and almost ethereal, with a long, minerally aftertaste. Best from 2018 through 2033. 300 cases made.
    Drink Dates: 2018-2033
    Author: Bruce Sanderson
  • Wine Advocate | Rating: 97

    Poggio di Sotto has released one of the wines of the vintage. The 2010 Brunello di Montalcino Riserva fulfills the promise of its category. Brunello Riservas are aged for six long years before their release, thus insuring extra intensity and complexity. This wine delivers both in abundance. The bouquet is more sophisticated and deeper than the Annata and in addition to dark fruit and blackberry, this wine shows an extra dose of clove and spice. In the mouth, the wine is smooth and silky, but it also shows impressive power and length. This Riserva will deliver its best performance for those who are willing to wait ten years or more.
    Drink Dates: 2018-2035
    Author: Monica Larner
  • No collector reviews available
  • The rolling hills of Tuscany are home to ancient vines that grew wild long before modern times. Sangiovese is the variety of the region's best-known wines, Brunello di Montalcino and Chianti. In recent years, “Super Tuscans"—blends including non-native Bordeaux varieties—have gained in popularity and acclaim. The region's Mediterranean climate, with its warmer average temperatures, provides ideal conditions for the development of rich, structured, and age-worthy wines. 

    Sangiovese is Tuscany’s star variety and the primary grape in Italy’s renowned regions of Chianti and Brunello di Montalcino. It is high in both tannin and acid, producing well-balanced wines with medium body and aromas of red cherry, strawberry, fig, plum, and dried herbs. Sangiovese is late-ripening, and therefore requires the warm climate of Tuscany to grow. Wines from Sangiovese are typically aged for a period of time in oak to soften the tannins and add flavors of spice. With bottle age, the best wines develop meaty and gamey aromas. For the best expression of this variety look to producers Biondi-Santi, Valdicava, and Soldera.

    Sangiovese is also used in “Super-Tuscan” blends alongside other international varieties like Cabernet Sauvignon and Merlot. These styles originated from experimental winemakers wishing to produce wines that did not fall under local requirements, and have since risen to global prominence. The best of these pioneering estates include Ornellaia, Gaja, and Sassicaia, and are recognized today as some of Italy’s finest wine producers.

    Sangiovese pairs best with local Tuscan cuisine, particularly herb- and tomato-forward dishes including pizza and pasta marinara, as well as rich, roasted meat, cured sausage, and hard cheese.

    Collector Data For This Wine

    • 127 bottles owned
    • 13 collectors