Poggio Landi Rosso di Montalcino 2022
Product details
| Management number | 253524730 | Release Date | 2026/10/24 | List Price | CA$12.24 | Model Number | 253524730 | ||
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This red wine comes from Italy, specifically from the Rosso di Montalcino DOC in Tuscany. Poggio Landi is part of the Alejandro Bulgheroni Family Vineyards, which also includes the neighboring Podere Brizio. The estate’s vineyards are spread across some of Montalcino's most prestigious areas, ranging from 180 to 500 meters in altitude. Poggio Landi is known for its traditional approach and commitment to organic viticulture, producing wines that are celebrated for their elegance and strong connection to the unique Pliocene clay and marl soils of the region.
Wine Description
The Poggio Landi Rosso di Montalcino is often referred to as a "baby Brunello," offering a youthful and vibrant expression of the estate’s terroir.
Appearance: A deep, pretty ruby red color.
Nose: The bouquet is exuberant and fresh, featuring classic aromas of wild red berries, sour cherries, and blue flowers. These are complemented by subtle notes of cinnamon, orange peel, and earthy undertones like forest floor.
Palate: On the palate, the wine is medium-bodied and energetic. It strikes a balance between juicy red fruit and a savory, earthy core. The texture is defined by velvety yet chalky tannins and a lively acidity that leads to a clean, persistent finish with hints of licorice and spice.
Technical Details: 100% Sangiovese. The wine undergoes spontaneous fermentation with indigenous yeasts for about 15 days, followed by 12 months of aging in large, untoasted 54hl French oak barrels and 3 months of bottle refinement. The alcohol by volume (ABV) is 13.5% to 14%.
Food Pairing
This wine's refreshing acidity and structured tannins make it a fantastic companion for food. It pairs excellently with traditional Tuscan fare such as ossobuco, Florentine steak, or pasta with wild boar ragout. It also complements duck breast with ginger red cabbage, charcuterie boards featuring prosciutto and salami, and aged cheeses like Pecorino. For the best experience, serve it at 16-18°C (60-64°F) and consider decanting it for 30 minutes to let the aromatics open up.
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