2012 Poggiarellino Rosso di Montalcino

SKU #1168861

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Price: $17.99

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By: Greg St. Clair |  K&L Staff Member  |  Review Date: 8/5/2014  | Send Email
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Poggiarellino Rosso di Montalcino is 100% Sangiovese and is full of complex, wild cherry fruit, with notes of tobacco leaf and has layers of what the Italians call sotto bosco (the flavor of the forest floor). On the palate the aromas are interwoven and backed up with a core of mineral, stone, earth and truffle flowing into ripe tannins where the acidity lifts and lengthens the finish. This is not a simple wine, rather one that is simply perfect with rustic Italian fare! Try it with roasted rabbit or rosemary-infused pork loin or Montalcino’s favorite pinci (thick, hand rolled noodles) pasta. Drinkable now over the next 3-5 years.
Drink from 2014 to 2019

By: Mike Parres |  K&L Staff Member  |  Review Date: 7/10/2014  | Send Email
This is drinking GREAT ! right now and will over the next couple of years (but only if you can keep your hands off it and keep some in the cellar). Here is a wine that packs a wallop and lots of bang for your buck all in one! Give this rosso about an hour to open up and stand back, on the palate you will find strawberries and black cherries, a little bitter coco and some toasty oak & vanilla, fine tannins and a hint of Montalcino dust on the long finish.

Additional Information:

Varietal:

Sangiovese

- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.
Country:

Italy

- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.
Sub-Region:

Tuscany

Alcohol Content (%): 14