COLOUR
Red
TYPE
Still
VINTAGE
2018
GRAPE
Sangiovese
PRODUCER
Tenuta Il Poggione
REGION
Toscana
CHARACTERISTICS
Body
Full
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Pronounced
Tannins
Medium - High
AROMAS & FLAVOURS
ABOUT THIS WINE
Tenuta Il Poggione is one of the historic giants of Montalcino, widely regarded as one of the founding fathers of the appellation. Located in the southern sector of Sant’Angelo in Colle, the estate was established in the late 19th century when Florentine landowner Lavinio Franceschi purchased the rugged land. Il Poggione was among the first to commercially market Brunello di Montalcino in the early 1900s and was a founding member of the local Consorzio. Today, the estate remains in the Franceschi family, managed by Leopoldo and Livia Franceschi, with winemaking overseen by the father-and-son team of Fabrizio and Alessandro Bindocci. The 2018 vintage is particularly notable because the estate chose not to bottle their single-vineyard Riserva Vigna Paganelli, instead blending those prized old-vine grapes directly into this standard bottling.
ALCOHOL
14.5%
AVG. PRICE
€55
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
In 2018, Il Poggione blended all fruit from their legendary 1964 Vigna Paganelli Riserva directly into this standard Brunello.
Fact 02
Tenuta Il Poggione was one of the very first wineries to commercially market Brunello di Montalcino in the early 1900s.
Fact 03
The estate phased out traditional Slavonian oak in 1999, opting entirely for large-format French oak casks.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The winemaking process at Tenuta Il Poggione combines traditional methods with modern precision. Grapes are harvested entirely by hand, followed by rigorous selection on an optical sorting table to ensure only pristine fruit is used. Fermentation takes place in temperature-controlled stainless steel tanks using indigenous yeasts. Maceration lasts between 15 and 20 days, utilizing the traditional submerged cap (cappello sommerso) technique to gently extract color and stable tannins. Following complete malolactic fermentation in stainless steel, the wine is aged for three years (36 months) in large French oak casks ranging from 30 to 50 hectoliters. This large-format wood aging is a signature of the estate, which phased out Slavonian oak in 1999 to achieve a more polished structural integration. The wine is then aged extensively in bottle before release.
