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VAL DI SUGA POGGIO AL GRANCHIO BRUNELLO DI MONTALCINO 2016
Country: Italy, Tuscany, Brunello Di Montalcino
Grape Varieties: 100% Sangiovese
Grape Varieties: 100% Sangiovese
AWARDS
The Wine Advocate 94+ "Purity of cherries and watermelon comes through here with some fresh, floral character to the aromas. Medium to full body. Round and fruit-laden tannins follow through to a flavorful finish with lovely fruit. Better after 2021"
Decanter 93
Wine Spectator 93
About the Grape: Sangiovese Grosso from Poggio al Granchio vineyards at an altitude of 400 to 450 metres a.s.l. on galestro origin soils.
Winemaking and Ageing: Once the grapes have been picked, they undergo pre-fermentation maceration at a low temperature (5-6° C); fermentation takes place with particular control of the temperature (not over 27°C), pumping over techniques and délestage in order to enhance the fruity and mineral component of the wine. After an initial period in 300-litre French oak casks, the wine is aged in 60- hl Slavonian oak vats for a period of 24 months. 6 months in concrete tanks and 18 months in the bottle.
Tasting Notes: It has an intense ruby-red colour with violet glints. It explodes on the nose with fresh fruit reminiscent of cherries in spirit, redcurrants, blackberries and myrtle. On the palate, it has an unmistakable subtle entry with very long, silky tannins. It has a sapid and mineral finish that only this area can give Sangiovese.
VAL DI SUGA
The history of Val di Suga began in 1969 when a company owned by Aldo Moro bought farmland to the north of Montalcino and built a production and sales unit. That land, used for producing fodder at the time, was gradually converted to vineyards and underwent several changes in ownership. In 1982 Val di Suga started to produce wine and created a winemaking cellar. The first vintage to be sold was the “Val di Suga Brunello Riserva 1977”.
The Wine Advocate 94+ "Purity of cherries and watermelon comes through here with some fresh, floral character to the aromas. Medium to full body. Round and fruit-laden tannins follow through to a flavorful finish with lovely fruit. Better after 2021"
Decanter 93
Wine Spectator 93
About the Grape: Sangiovese Grosso from Poggio al Granchio vineyards at an altitude of 400 to 450 metres a.s.l. on galestro origin soils.
Winemaking and Ageing: Once the grapes have been picked, they undergo pre-fermentation maceration at a low temperature (5-6° C); fermentation takes place with particular control of the temperature (not over 27°C), pumping over techniques and délestage in order to enhance the fruity and mineral component of the wine. After an initial period in 300-litre French oak casks, the wine is aged in 60- hl Slavonian oak vats for a period of 24 months. 6 months in concrete tanks and 18 months in the bottle.
Tasting Notes: It has an intense ruby-red colour with violet glints. It explodes on the nose with fresh fruit reminiscent of cherries in spirit, redcurrants, blackberries and myrtle. On the palate, it has an unmistakable subtle entry with very long, silky tannins. It has a sapid and mineral finish that only this area can give Sangiovese.
VAL DI SUGA
The history of Val di Suga began in 1969 when a company owned by Aldo Moro bought farmland to the north of Montalcino and built a production and sales unit. That land, used for producing fodder at the time, was gradually converted to vineyards and underwent several changes in ownership. In 1982 Val di Suga started to produce wine and created a winemaking cellar. The first vintage to be sold was the “Val di Suga Brunello Riserva 1977”.
Product Id: 0336
For orders €100,00 and above we deliver free to your place
For orders below €100,00 delivery charge €10,00 within city limits
For orders below €100,00 delivery charge €10,00 within city limits
Sangiovese
A black grape widely grown in Central Italy and the main component of Chianti and Vino Nobile di Montepulciano as well as being the sole permitted grape for the famed Brunello di Montalcino.
It is a high yielding, late ripening grape that performs best on well-drained calcareous soils on south-facing hillsides. For years it was blighted by poor clonal selection and massive overcropping - however since the 1980s the quality of Sangiovese-based wines has rocketed upwards and they are now some of the most sought after in the world.
It produces wines with pronounced tannins and acidity, though not always with great depth of colour, and its character can vary from farmyard/leather nuances through to essence of red cherries and plums. In the 1960s the advent of Super Tuscans saw bottlings of 100% Sangiovese wines, as well as the introduction of Sangiovese/Cabernet Sauvignon blends, the most famous being Tignanello.
It is a high yielding, late ripening grape that performs best on well-drained calcareous soils on south-facing hillsides. For years it was blighted by poor clonal selection and massive overcropping - however since the 1980s the quality of Sangiovese-based wines has rocketed upwards and they are now some of the most sought after in the world.
It produces wines with pronounced tannins and acidity, though not always with great depth of colour, and its character can vary from farmyard/leather nuances through to essence of red cherries and plums. In the 1960s the advent of Super Tuscans saw bottlings of 100% Sangiovese wines, as well as the introduction of Sangiovese/Cabernet Sauvignon blends, the most famous being Tignanello.
