Poggio Antico Rosso di Montalcino

Most people know it as the little brother of Brunello di Montalcino. But this only applies to its age and aging (only one year in barrels and bottles). The Rosso di Montalcino becomes just as big and interesting, as its big brother. It has nothing to envy.

The differences between the two wines are hardly noticeable: the same territory in the municipality of Montalcino (in Tuscany), the same Sangiovese grape (also known as Brunello) and the same winemaking and vinification methods. However, both the aging of Rosso di Montalcino and its price are much lower. In just four months, as opposed to the minimum four years required for Brunello di Montelcino, the bottles leave the winery earlier and are sold at much more affordable prices. Both of these things were more than enough for local winemakers, like Poggio Antico, to focus on this type of wine since 1984, providing alternatives to good drinkers (without breaking the bank).

This is how Poggio Antico Rosso di Montalcino was born, starting life in the 35 hectares of vineyards that the winery cultivates organically and manually on the highest hills of Montalcino. At an altitude of almost 500 metres, there are ancient and mixed soils, formed by calcareous rocks and galestro (marl), where they combine to provide up to 15 micro terroirs. Each of them is harvested and vinified separately. This guarantees the multiple expressions that the Sangiovese achieves, which are unique and inimitable. In part, all these nuances are achieved thanks to the microclimates caused by the slopes and different exposures of the vineyard. Montalcino in particular lies 40 km from the sea, 100 km from the Apennines and very close to Mount Amiata (to the south). All these geographical features have an unmistakable influence, regulating the dry Mediterranean climate. While Mount Amiata protects the vineyards from hailstorms and rains (which fall mainly in spring and autumn), the sea and the Apennines have an influence by preventing both fog and frost (at altitudes above 400 metres it even snows). However, during the growth phase of the vines, the climate is usually mild, guaranteeing the grapes ripen properly and at a gradual pace (no rush, but no delay).

At Poggio Antico Rosso di Montalcino, all the work is focussed on quality. It doesn’t matter if yields are low (an average of 4,500 kg/ha), as long as the grapes are the best they can be. Each plot must be given its own time, so harvest dates vary from one area to another. As the bunches are harvested, the day workers are already selecting the best berries. From there, the Poggio Antico Rosso di Montalcino grapes are taken to the winery, where they will be examined again on the sorting table, with the help of an optical sorter. Finally, the grapes are vatted, keeping each plot separate. They ferment and remain there until they are aged, partly in wood and partly in the bottle, where each of the plots will develop at its own pace.

Finally, each of the tanks is blended and the winemakers work to find the perfect blend where the Sangiovese can express all its nuances. A kaleidoscope of flavours and enriching nuances that should not be missed for anything in the world.