2016 Poggiarellino Rosso di Montalcino

SKU #1340149

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Price: $16.99
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By: Diana Turk | K&L Staff Member | Review Date: 2/28/2019 | Send Email
Wow! Possibly the best Rosso that staff and customer favorite Poggiarellino has ever made, and that's saying a lot of this classic producer. And what a value! Showing an earthy elegance, this has lovely herbal aromas plus cranberry fruit, followed by more rustic leather notes. It's bright and firmly structured, yet easygoing enough to drink now. A crowd pleaser with pedigree, Poggiarellino's 2016 shows concentrated fruit balanced by lifted acid, and will be great with food. Try it tonight, and buy a case for later - you won't regret it.​

By: Jeffrey Jones | K&L Staff Member | Review Date: 2/21/2019 | Send Email
For lovers of Brunnello di Montalcino ,or even Chianti, the Rosso di Montalcino wines are a good value. Ready to drink now, this 2016 Poggiarellino has bright dark cherry flavors and a subtle hint of black pepper. This medium bodied wine is all packaged with a nice balance between the fruit and acid components . It is delicious, a pleasure to drink and opens up after about 30 minutes . Best with food, it will go well with pasta, pizza, pork and even beef.

By: Chris DePaoli | K&L Staff Member | Review Date: 12/30/2018 | Send Email
This light bodied Rosso from Poggiarellino is a dream, Dried cherry and white peppercorn dominate the refreshing palette and it’s always a struggle to figure out where the rest of the bottle went after, “just a glass or two.” Perfect for the late afternoon glass before dinner or with a ton of different meals, The Poggiarellino is great for a party or anytime you want a group of people to walk away pleased. I don’t say this lightly, but this is my favorite bottle in the store right now and I’m sure you’ll be in to buy a second or third after you first try it!

By: Blake Conklin | K&L Staff Member | Review Date: 4/14/2018 | Send Email
When it comes to our Italian direct imports, Poggiarellino tends to be my favorite. Their 2016 Rosso di Montalcino is definitely a solid every dayer and quite possibly my new favorite pizza wine... The fruit is super concentrated and the acidity is vibrant and lovely. Definitely worth a whirl.

By: Christina Stanley | K&L Staff Member | Review Date: 3/17/2018 | Send Email
Classic Sangiovese from Montalcino, the 2016 Poggiarellino exhibits stunning minerality and bright bing cherry notes, possesses energetic breadth on the palate, and finishes very clean with soft, but present tannins. This Rosso is the perfect wine to accompany any meal and suit your social needs.

By: Mike Parres | K&L Staff Member | Review Date: 2/28/2018 | Send Email
Woohooo !!2016 !! O.K., I LOVE this wine, I think the best they ever made ( I say that every year and every year it gets better). This is old world Rosso, leather, spice, cranberry and lots of minerals and Tuscan dust and soft tannins on the very long finish.At fifteen bucks this will go fast, you are fairly warned!!!

By: John Downing | K&L Staff Member | Review Date: 2/26/2018 | Send Email
This is one of the earlier 2016 Rossos to arrive on our sales floor and if it's any indication of things to come, this vintage shows great promise. Poggiarellino's 2016 is pleasantly aromatic, concentrated and a bit lower in alcohol than most of late. It's definitely an excellent wine to pair with food as it trades a bit more acidity for slightly less forward fruit and offers plenty of length as well. Great to open today with ample aeration yet wil cellar nicely for a couple of years.

Additional Information:



- 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.


- 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.


Alcohol Content (%): 14