La Poderina Brunello di Montalcino DOCG 2016 Red Wine

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  • Brand:La Poderina
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La Poderina Brunello di Montalcino DOCG 2016

Tuscany, Italy

95 pts. James Suckling:

"A lovely, polished young Brunello with black cherries and floral, orange-peel and some mineral notes. It’s full-bodied and very fine-tannined with a long, focused finish. Give it two or three years to open. Better after 2022."

95 pts. Jeb Dunnuck:

"The 2016 Brunello is lifted with dried raspberry, orange peel, thyme, and dusty earth. The palate is medium-bodied with fresh cherry fruit, Mediterranean herbs, and a saline mineral finish. The tannins are fine-grained with refreshing and balanced acidity. This red opened up and stayed fresh for days. Enjoy over the next 15 years, 2021-2036. La Poderina is located in Castelnuovo dell’Abate in the southwest and exhibits the refinement I have found in this area expressive of the 2016 vintage." (JD)

94 pts. Wine Advocate:

"La Poderina's 2016 Brunello di Montalcino shows a lot of charm and grace, with a bouquet that is defined not so much by the ripeness of its fruit but by the many nuances hidden directly under the surface. The fruit shows lifted red tones with cherry and dried raspberry, but it also offers very precise minerality with crushed limestone and chalk that adds points of dustiness or dryness to the bouquet (and ultimately subtracts from the density of the mouthfeel). These lithe background tones shape what is fundamentally a very elegant, streamlined and pretty Brunello. I am very happy to recommend this new release from La Poderina."


PRODUCTION AREA: Castelnuovo dell’Abate,  Montalcino (SI)
GRAPES: Sangiovese grosso 100%

VINIFICATION: manual harvest, fermentation and maceration in stainless steel at controlled temperature (24°-28° C) with daily pumping over and délestage; at the end of alcoholic fermentation, post-maceration period is continued bringing the temperature to 29° C; after racking, even with its fine lees, wine is transferred into oak barrels where malolactic fermentation will carry out and will undergo weekly batonnage for the next 4 months; it will age in wood for 20 months.

TASTING NOTES: the taste is intense and strong, slightly tannic, soft and persistent. To serve at 18° C in large glasses. Perfect with roasted white or red meat, poultry, game and aged cheeses.

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