2023 Il Poggione Rosso di Montalcino
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How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.
How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.
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The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: full-bodied. Like most red wines from ; 14% alcohol.
Tannin: firm. From ; aged in oak.
Sweetness: dry. Red wine from is almost always dry.
Acidity: high. from the warm climate of .
Aromas: earthy notes and red fruit, typical of
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Log inThe area surrounding Montalcino produces Italy's most famous wines. The best of these come from the region south of the city. This is where the most famous and beautiful wineries are located, as well as the historic Il Poggione. The high altitude (150-450m) near Mount Amiata and the Tyrrhenian Sea provides an ideal cooling influence and a fantastic microclimate, resulting in refinement and freshness in the wines. The Rosso de Montalcino is jokingly referred to as the baby Brunello . This Rosso is a must-have for all fans of soft, fruity, and intense Italian reds; this seducer has already won many hearts and has even been included in the Wine Spectator Top 100! More accessible than its big brother Brunello, yet possessing a character and complexity that cannot be ignored. The 12 months of aging in oak barrels gives the 100% Sangiovese grapes structure and makes the wine silky smooth. This Rosso from Tenuta Il Poggione is classic in style, but modern in execution.
The Franchesci family, who have managed the estate for over 100 years, harvests the grapes in high-altitude (150-450 meters) vineyards, naturally by hand. The Sangiovese for this seductive Rosso comes from the younger vineyards. This results in a fruity wine, full of juicy cherries, red berries, and a hint of orange peel. The 12 months of aging in French barrels makes it softer yet also more serious, with notes of caramel, chocolate, and vanilla. More accessible than a Brunello, but with a character and complexity that cannot be ignored!
Character
The wine
- 100%
Origin
Bottle
Wine features
James Suckling
Score
90
Vintage
2023
Earthy aromas with cedar and dark fruit in the background. The palate is medium- to full-bodied with polished tannins, red fruit flavors and an appealing cedary touch. Easygoing. Drink now.
Jacobo García Andrade
Senior Editor
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Vinous
90
Drinking Window
2025 - 2027
From: Two Sides of the Same Coin: 2023 and 2024 Rosso di Montalcino (Mar 2026)
A pretty blend of dusty rose and dried black cherries wafts up from the 2023 Rosso di Montalcino. It’s juicy and round with crisp mineral tones and pure wild berry fruits, which slowly saturate and add tension toward the close. A gentle tannic tug lingers as hints of tart raspberry and inner florals slowly fade.
- By Eric Guido on March 2026
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Tenuta Il Poggione is the grande dame of the brunello. Its origins go back to the year 1630. An important milestone in recent history is the year 1890, when the Florentine family Franceschi took over the winery in S. Angelo in Colle in the south of Montalcino.
Today, the Italian winery is owned by Leopoldo and Livia Franceschi, who own a 125-hectare vineyard. The large surface area allows the family to produce wines at a consistently high level every year. Due to its location, the winery benefits from the climate around the Amiata mountain and the Tyrrhenian sea and are located at an altitude of 150 to 450 meters above sea level. Because of the variation in the height of the vineyards, it is easier to harvest the grapes at the right time and to produce wines that can stay for a long time. Showpieces are the 'Vigna Paganelli' Brunello di Montalcino Riserva of a separate plot built in 1964, bottled only in the best years, and of course the 'normal' brunello. In 2004 a very modern wine cellar became operational. The wine can mature here in oak barrels at an optimum temperature of five meters. Fabrizio Bindocci, who is known as a specialist far beyond the borders of Montalcino, heads the winery. He keeps a close eye on the quality and ensures that Il Poggione remains part of the best brunello wines. The excellent reviews do not lie.
Deze Rosso di Montalcino toont sappige kersen en rode bessen met een frisse sinaasappelschil en zachte tonen van karamel, chocolade en vanille door 12 maanden eik, wat hem zijdezacht maar toch verfijnd houdt. De frisse zuurheid en milde tannines maken hem ideaal bij rundvlees en lam omdat hij vet en umami in balans brengt, bij charcuterie en rijpere kazen omdat hij de zoutheid en kruidigheid opvangt, en bij pasta of pizza met tomatensaus omdat hij de zuren complementeert. Probeer hem bij gegrilde entrecote of langzaam gegaard lamsbout, bij een plank met prosciutto en pecorino of bij een hartige ragùpasta of houtovenpizza met salami voor de beste combinaties.
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