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Poggio La Croce
Brunello di Montalcino
There are only a few places that can produce Sangiovese-class wines. Montalcino has what it takes and Brunello is the greatest result of this terroir. An ever-stronger bond between the product, the territory and its history. The art of Brunello.
- Appellation
- Brunello di Montalcino DOCG
- Region
- Tuscany go to region
- Zone
- Montalcino
- Varietals
- Sangiovese 100%
- Wine Type
- Red wine
Sangiovese
- Vineyard extension
- 1.0 ha currently in production and new planting 1.3 ha
- Year of planting
- 1.0 ha 1996 and 1.3 ha 2020
- Soil type
- Pretty rocky soil with a great percentage of sandy loam, with clay and Galestro marl. Is a perfect land for yielding wines of superb structure and complexity.
- Exposure
- South East
- Altitude
- 400 masl
- Grape yield per hectare tons
- 5
- Average production/year
- 4,000 btls
- Method of Harvest
- By Hand
- Number of Sortings / Passes Through Vineyard
- 2
- Organic status
- Sustainable
- Type of yeast and fermentation
- Controlled fermentation with indigenous yeasts
- Length of maceration
- About 35 days
- Vessel of fermentation
- Stainless steel vat
- Temperature of fermentation
- 24-26 °C
- Length of fermentation
- 7 days
- Vessel of aging
- Wood barrels - 30/32 hl
- Length of aging
- 36 months
- Malolactic Conversion
- Yes
- Vegan
- Yes
Packaging 1.5 L
- Btls per Cs
- 1 Btls
- Barcode Btl
- 8055118661584
Packaging 750 ml
- Btls per Cs
- 12 Btls
- Pallet dimension
- 80x120 cm, h 180 cm
- Pallet configuration
- 10 cs x 5 layers = 50 cs/pallet
- Barcode Btl
- 8055118667586
Packaging 5 L
- Btls per Cs
- 1 Btls
- Barcode Btl
- 8055118665087
Packaging 3 L
- Btls per Cs
- 1 Btls
- Barcode Btl
- 8055118663083
Tasting Notes
Serving temperature 18-20 °C
Pairings Red meat, game meat and pecorino cheese
Color Red ruby color with hints of garnet at the rim
Nose Pronounced intensity, aromas of small violet and small red and black forest fruit goes into more cherry, plum compote and sweet spicy note like licorice
Palate Velvety and elegant with ripe tannins and sour acidity, with typical flavor characteristic of cherry, dried cranberry, blackberry, violet and licorice
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