Generation after generation, many resources were spent on research for quality, clonal selections, winemaking and aging techniques, and also by building a modern winery for the standards at that time.
Il Poggione was one of the first wineries to market the Brunello di Montalcino wine as early as the 1900's, and one of the founding members of the Brunello di Montalcino Consortium.
After more than a Century, Lavinio Franceschi's work is still a fundamental point of reference for his successors, Leopoldo and Livia, who continue to develop the business with that same dedication and unrelenting passion, combining the ancient skills of winemaking crafts and tradition with the latest , most innovative techniques.
The vineyards are at an altitude between 150 and 450 meters (490 - 1475 feet) above sea level.
This large gap, together with the age of the vineyards, promotes easier harvest and allows the production of structured wines with long aging potential, regardless of the weather conditions.
After the harvest the wine ferments at controlled temperature with indigenous yeasts, inside stainless steel tanks with the “submerged cap” technique.
Thanks to this type of fermentation, it is possible to obtain intense colors and flavors and honor the style of Brunello di Montalcino.
Brunello is the prince of Montalcino wines, produced exclusively from Sangiovese grapes picked by hand from the oldest vines in the farm.
After a careful fermentation at controlled temperature, Tenuta Il Poggione Brunello di Montalcino is aged in French oak barrels.
After being aged in wood, the wine is bottle aged: this is an essential process in guaranteeing the pleasantness and the complexity that have made the Brunello di Montalcino world-famous.
Brunello di Montalcino 2015
The winery's oldest vineyards, planted between 150 and 450 meters (490 - 1475 ft) above sea level.
Vine training system
Cordon spur and "double flipped".
15 - 20 days "submerged cap" fermentation in stainless steel tanks with indigenous yeasts at a controlled temperature 25/28 ° C (77/82 F). Malolactic fermentation in stainless steel.
Around 30 months in large French oak barrels (30 - 50 hl or 872 -1373 Gallon) followed by a long bottle aging.
Ruby red in color, with a very intense, persistent nose and with red fruit notes. Warm, balanced flavor with velvet-smooth tannins. Long-lasting aroma.
Red meats, game, mature cheeses.
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Both Purchaser And Receiver Must Be Of Legal Drinking Age