Wine: Poggio all’Oro
Variety composition: Sangiovese.
Denomination: Brunello di Montalcino Riserva D.O.C.G..
Alcoholic strength: 14% vol.
Soil: area characterized by a large shelf in which the soils develop on clayey-silty brown sediments with stones and pebbles of different nature, of calcareous origin, well structured and well draining.
Training system: spurred cordon.
Plant density: 2100 plants / ha
Yield per hectare: 40-50 q / ha.
Fermentation: at controlled temperature (25 ° -30 ° C) in combined stainless steel and Horizon French oak vats.
Aging: 70% in 60 and 90 hl French oak barrels. and 30% in 350 l French oak barrels. for 2 years and 6 months.
Suggested serving temperature: 16°-18 ° C.
First vintage produced: 1985.
Limpid, bright garnet red color not too intense with evident orange hues, consistent.
The nose is broad and complex in the variety of aromas: floral, fruity, spicy, toasted and ethereal. Triumph of intense aromas of almost withered red flowers, followed by pleasant hints of ripe fruits that tend to fruit compotes such as that of black cherries and bilberry, nuances of crème de cassis and candied orange peel, sweet and refined spices such as vanilla mace and nutmeg, toasted aromas of black coffee, oak wood, ethereal final leather of sealing wax and undergrowth and aromatic herbs such as mint.
Exceptional and varied aromas that are amplified upon tasting, impactful taste and enveloping hard and soft parts balanced with a tannin that massages the palate. Long, indeed very long persistence with mentholated aftertastes that leave a pleasant taste in the mouth. A harmonious and excellent wine.
It is recommended in combination with pigeon stuffed with foie gras and black truffle.
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