Tenuta Il Poggione Brunello di Montalcino 2017

Winery Background and History

Tenuta Il Poggione, established in the late 1800s by Lavinio Franceschi, is one of the oldest and most prestigious estates in Montalcino, Tuscany. Spanning approximately 600 hectares, the estate dedicates 140 hectares to vineyards, with the remainder allocated to olive groves, grain fields, and natural woodlands. The Franceschi family has maintained ownership through generations, upholding a tradition of producing high-quality wines that express the unique terroir of Montalcino. Their flagship wine, Brunello di Montalcino, is celebrated for its elegance, complexity, and aging potential.

Producer and Winemaker

The winemaking team at Il Poggione is led by Fabrizio Bindocci, who has been with the estate since 1976. Fabrizio, along with his son Alessandro, combines traditional methods with modern techniques to craft wines that reflect the estate’s heritage and the distinctive characteristics of the Sangiovese grape. Their meticulous attention to detail in both the vineyard and the cellar ensures the production of wines with exceptional quality and consistency.

Vineyards and Micro Climate

Il Poggione’s vineyards are situated at elevations ranging from 150 to 450 meters above sea level on the slopes surrounding the town of Montalcino. The diverse altitudes and exposures contribute to a variety of microclimates within the estate. The soils are primarily composed of clay and limestone, providing excellent drainage and imparting mineral complexity to the wines. The Mediterranean climate, characterized by warm days and cool nights, allows for optimal ripening of the Sangiovese grapes, preserving acidity and enhancing aromatic expression. In the 2017 vintage, the region experienced a hot and dry growing season, leading to reduced yields but concentrated flavors in the grapes.

Grape Varietals & Percentage Used

The 2017 Brunello di Montalcino is made from 100% Sangiovese grapes, sourced from the estate’s oldest vineyards.

Vinification & Aging Methods

The hand-harvested Sangiovese grapes undergo fermentation in stainless steel tanks with indigenous yeasts at controlled temperatures between 25-28°C. The fermentation process includes a submerged cap technique lasting 15 to 20 days, ensuring gentle extraction of color, flavor, and tannins. Following alcoholic fermentation, malolactic fermentation occurs naturally in stainless steel. The wine is then aged for 36 months in large French oak barrels located six meters underground, allowing for a stable aging environment. This extended aging period contributes to the development of the wine’s complexity and structure.

ABV (Alcohol by Volume)

The 2017 vintage has an alcohol content of 14.5%.

Tasting Notes

The 2017 Brunello di Montalcino presents a saturated dark ruby color. The nose is rich with black and purple fruits, including blackberry preserves and plum, complemented by notes of spice, tar, and campfire ash. On the palate, the wine is full-bodied with youthful tannins that are well-integrated but suggest further aging will enhance its harmony. The finish is long, leaving impressions of dark fruit and subtle smokiness.

Food & Wine Pairing

This Brunello pairs exceptionally well with hearty Tuscan dishes such as wild boar ragù, bistecca alla Fiorentina, and aged Pecorino cheese. Its robust structure and acidity also complement roasted game meats, truffle-infused pasta, and rich stews, enhancing the flavors and providing a balanced dining experience.

Service Methods and Temperatures

To fully appreciate its complexity, decant the wine for at least one hour before serving. Serve at a temperature of 18°C (64°F) to allow the aromas and flavors to express themselves fully. Proper decanting and serving temperature will enhance the wine’s bouquet and soften its tannins, providing a more harmonious tasting experience.

Storage and Aging Potential

The 2017 Il Poggione Brunello di Montalcino is built for aging. While it can be enjoyed in its youth with proper decanting, the wine will benefit from additional cellaring. Optimal storage conditions include a consistent temperature of 12-15°C (54-59°F), moderate humidity, and protection from light and vibration. Under these conditions, the wine is expected to develop further complexity and depth over the next 10 to 15 years.

Scores

• Wine Advocate: 94+ points

• Wine Spectator: 93 points

• Wine & Spirits: 94 points

• James Suckling: 91 points