COLOUR
Red
TYPE
Still
VINTAGE
2020
GRAPE
Sangiovese
PRODUCER
Cortonesi
REGION
Toscana
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Poggiarelli Brunello di Montalcino is a distinguished single-vineyard wine from the Cortonesi estate, located in Montalcino, Tuscany. Produced exclusively from Sangiovese, it hails from the 'I Poggiarelli' vineyard, a small, five-acre plot on the southeastern slopes of Montalcino. This site is recognized for its well-drained, rocky soil rich in Galestro, contributing to the wine's structured and mineral profile. The Cortonesi family, now in its third generation, manages the estate with a commitment to quality, blending traditional winemaking with modern precision. The 2020 vintage benefited from a warm, dry growing season with temperature fluctuations that fostered aromatic complexity and grape concentration. Poggiarelli is seen as the estate's premier offering, reflecting the unique terroir of its specific vineyard.
ALCOHOL
14.5%
AVG. PRICE
€78
STYLE
Classic
When to drink
Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
Poggiarelli is considered the 'crown jewel' of the Cortonesi portfolio.
Fact 02
The single vineyard is protected by a surrounding forest of oak and holm oak.
Fact 03
The vineyard soil is rich in Galestro, a type of schistose clay rock.
Fact 04
Cortonesi is part of a new generation of producers defining modern Brunello.
FOOD PAIRING
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WINE MAKING PROCESS
The Poggiarelli Brunello di Montalcino is crafted by Cortonesi with a focus on quality and tradition. Grapes are sourced from the estate's 'I Poggiarelli' single vineyard, known for its specific terroir. Viticulture emphasizes sustainable and organic practices, with careful hand-harvesting and selection of the Sangiovese grapes. The winemaking process involves modern techniques applied with respect for tradition. Following fermentation, the wine undergoes an extended aging period of 24 months in oak, a critical step in developing its structure and complexity, before being released.
