Veraison begins!

After the rain last week and the related cooler temperatures, the season is stable and we are registering an increase of the maximum temperatures, with peaks, in the hottest hours of the day, up to 32/33 °C (89.6/91.4 F); in the evening the temperature starts decreasing and during the night it gets to 15/16 °C (59/60.8 F). For this reason we start working at 6:00 in the morning and we finish at 1:00 PM so that in the warmest hours the workers can rest at home. The vines are not stressed, as the soil still has a good water supply. This is confirmed by the the amount of new vegetation that the vines are growing. For this reason we have to cut the vegetation, not only with machine, but also by hand, so that we can slow the vegetation down and push the work of the vine towards the ripening of the grapes. We have started to find some grape berries that are changing in color... Read more >

Rain breaks the Summer heat

After a period of intense hot weather without rain, yesterday evening  the rain finally came (photo). When temperatures are very high and it then rains, there is the risk of hail storms with the risks and damage it could bring. We have been lucky as it only rained, but in other parts of Tuscany and Italy they had hail storms and lots of damage. 25 millimetres (1 in.) of rain fell last night; it is a good quantity that will help the vines in develop and ripen the grapes without being stressed by the heat. The rain has also brought a decrease in temperature- which is good for both humans and for the plants. We are continuously more confident that 2016 will be a great quality vintage but we still keep our fingers... Read more >

Typical Tuscan Recipe for Summer: Pappa al Pomodoro

Pappa al pomodoro (Tomato and bread soup) is a traditional Tuscan recipe that is best prepared during summer, when tomatoes are ripe, juicy and delicious. Here is our family recipe. Ingredients: 2 lb ripe tomatoes 10.5 oz Tuscan (non salted) stale bread – this is about 5 -6 slices Large handful Basil 1 garlic clove 1 tablespoon of minced white onion Boiling water Extra Virgin Olive Oil Salt and Pepper   Bring a large pot of water to a boil.  Wash the tomatoes, cut a cross on their bottom and plunge them in boiling water for few seconds. Drain them, remove skin and seeds and thinly slice them with a knife. In a pan, heat 3 tablespoons of Extra Virgin Olive Oil and add the white onion: add a little bit of hot water and simmer it until it becomes tender. Add the tomatoes and raise the heat. Cook for 5 minutes and add salt and pepper as needed. Add tiny slices of stale bread and coarsely chopped or torn basil: reduce the heat and stir frequently, so it does not stick to the pan. Keep cooking slowly adding additional hot water for 30 minutes. The soup doesn’t have to be too liquid, and should be thicker than a normal soup. Put the soup in soup bowls, garnish with a drizzle of Extra Virgin Olive Oil and some basil leaves and let it rest for few minutes.    Serving your Pappa al Pomodoro with a nice glass of Il Poggione Rosso di Montalcino.... Read more >

Wine Ratings

95

Brunello di Montalcino 2011

95 points
“Il Poggione has done a terrific job with its 2011 Brunello di Montalcino. The wine is soft, yielding and charged with a velvety and smooth texture. It is deeply redolent of dark berry, black cherry, spice, leather and tobacco. Thew ine’s sunny personality never feels flat or too dense. In fact, the wine offers a very tight and steely backbone that gives the wine stature and strength. This is one of my favorite Brunellos from the 2011 vintage.
– Monica Larner, The Wine Advocate

98

Brunello di Montalcino Riserva Vigna Paganelli 2010

98+ points
“The 2010 Brunello di Montalcino Riserva Vigna Paganelli is a phenomenal achievement and a wine that captures not only the spirit of this classic vintage, but the true essence of an age-worthy wine like Brunello. This single vineyard Riserva is sharp, pristine and immaculate. It starts slow and shy, butt then blossoms to beautiful intensity and aromatic brilliance. The bouquet is seamless and very long in persistence.”
– Monica Larner, Wine Advocate

91

Brunello di Montalcino 2011

91 points
“A beefy style, evoking plum, leather, tobacco and earth flavors, backed by dense, dusty tannins. Starts out juicy before the gruff finish takes over. Fresh and long.”
– Bruce Sanderson, Wine Spectator

90

Rosso di Montalcino 2013

91 points
“Bright red cherries, stone fruits, smoke and tobacco are some of the notes that jump from the glass in the 2013 Rosso di Montalcino. In this vintage, the Rosso is bright, floral and medium in body, all of which make it extremely versatile. This is another fabulous Rosso from Il Poggione.
– Antonio Galloni, The Wine Advocate