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2012 Poggione - Brunello di Montalcino Riserva (I Paganelli)

ITALY / TUSCANY /
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    SKU: 45408-2012-750-1A
    • JamesSuckling.com | Rating: 97

      Rather sweet due to the super ripe vintage. But there's also great subtlety, enormous depth and a ton of tannin behind the opulence. The super long finish is incredibly focused. Try to wait until at least 2020. This stunning Brunello has decades of life ahead of it.
      Author: James Suckling
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  • Tenuta Il Poggione is one of Montalcino's major wineries. The estate's guiding principle is to pay meticulous attention to the vineyards, because they believe that the secret to producing great red wines lies in tending the vines. The estate has also drastically reduced the quantity of grapes it produces in recent years. By green harvesting, regularly monitoring the condition of the vineyards and constantly checking the need for soil nutrients, an excellent product is achieved even in less favorable years. Grapes are harvested entirely by hand and the wine is made using traditional methodology, although modern, state-of-the-art equipment is used in vinification.

    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

    • 294 bottles owned
    • 26 collectors