Poggio Antico Brunello di Montalcino DOCG 2019 Red Wine

Poggio Antico Brunello di Montalcino DOCG 2019 

Tuscany, Italy

750 ml

95 pts. James Suckling:

"Lots of bark, mushroom and forest-flower aromas with crushed cherries. Complex. Medium body with lovely acid tension and a racy and pretty finish. Very fine tannins. Lots of energy here. Drink after 2025."

94 pts. Wine Spectator:

"A blast of pure cherry fruit erupts from the glass, with iron, tobacco and spice notes adding complexity. Lively and balanced, showing a chalky feel to its tannins on the lingering finish. Best from 2026 through 2042. 3,150 cases made, 660 cases imported."

94 pts. Wine Advocate:

"The Poggio Antico 2019 Brunello di Montalcino has a pretty bouquet with a unique set of aromas that recall dried cherries with hints of rose potpourri or fragrant acacia wood. Those delicate floral notes give lift and energy to the bouquet. The only distraction is the 15% alcohol content. Otherwise, this wine is a good example of a classic vintage. Production is 37,800 bottles. (reviewed at $90)." - Monica Larner, Robert Parker's Wine Advocate 12/14/23

FROM THE WINERY

Soils: Medium deep soils wih low fertility and good presence of gravel and rocks (20-30%).

Altitude: 480 to 570 m a.s.l. (1574 to 1870 ft)

Vine training: spurred cordon and guyot.

Harvest Date: September 20th – 27th.

Production: 37.800 bottles.

Average yield: about 45 q/ha.

Winegrowing: 100% certified organic. The use of natural manure ensures soil vitality; management of the greenery employs tonics to strengthen the plants' natural defenses and help them face the varying climate. Cover cropping is only carried out as needed, thanks to the symbiotic nature of the ecosystem that has developed in the vineyard.

Fermentation Notes: Fermentation for 10 days in troncoconics stainless steel and concrete vats at low temperatures (max 25°C); additional 15 days of maceration.

Aging: 30 months in 25 and 40-hl Slavonian oak barrels.

Bottling: July 2023.

Harvest Notes: The cold winter and spring (with temperatures below average) led to a slow sprouting. Abundant rains during the growing season allowed the plants to reach the right balance, and indispensable condition to accumulate a large amount of polyphenols and to get a perfect ripeness. Lastly, the strong temperature shifts during September and October, enhanced the phenolic component of each single vineyard.