Brunello di Montalcino DOCG La Poderina
| Sommeliers Punktzahl | 90/100 | 2025 |
| James Suckling | 95/100 | 2020 |
| 4 Grappoli AIS |
|
2020 |
| Robert Parker | 94/100 | 2020 |
| Weinkellerei | La Poderina - FATTORIA DEL CERRO |
| Bezeichnung | Brunello di Montalcino Docg |
| Jahrgang | 2019 |
| Rebsorten | 100% Sangiovese |
| Alkoholgehalt | 14,50% |
| Cl | 75cl |
| Sulfiten | Enthält Sulfite |
| Code ICQRF | SI/4799 |
| Weinkellereigebäude | La Poderina - Castelnuovo dell'Abate (SI) - Loc. Poderina |
| Carte des vins | Brunello di Montalcino |
| Combinaison | Viande rôtie, Bifteck florentin, Viande mijotée, Pasta avec sauce à la viande, Steak à la pizzaïola, Viande grillée, Ragoût de viande et de gibier, Boeuf en tranches |
| Format | Bouteille standard |
| Région | Toscane (Italie) |
| Style | Corsé et intense |
This Brunello di Montalcino from La Poderina Winery is produced exclusively with 100% Sangiovese grosso grapes, according to the tradition. Immediately after the manual harvest, fermentation takes place with maceration in steel at a controlled temperature of 24-28°C, with daily pumping over and delestage; once the alcoholic fermentation is finished, a post fermentation maceration is carried out at 29°C. When there is still a massive presence of fine lees, the wine then passes into oak wood where the malolactic fermentation and the batonnage will take place for 4 months. Once this period is over, the wine will continue its refinement for another 20 months.
Characteristics of this Tuscan wine
To the organoleptic examination it presents itself as a wine with an intense garnet red color; to the nose, hints of red fruits and vanilla prevail. On the palate the tannins are well balanced and there is a good persistence.
Suggested food pairings while tasting this red wine
This Brunello di Montalcino goes perfectly with meat dishes typical of the Tuscan tradition, but also with aged cheeses. To be served at a temperature of 16-18°C in a large enough glass to favor oxygenation.
