Filling the Barrels

After blending all the barrels and barriques for the Rosso di Montalcino 2013, the empty barrels are cleaned deeply by using pressurized water, without detergents or other chemicals, in order to leave the wine unaltered. Once the cleaning procedures are finalized, we will fill up the barrels with the 2014 Rosso di... Read more >

How Vin Santo Is Made

The Trebbiano and Malvasia grapes harvest for the Vin Santo have completed their drying process on the straw mats. The bunches are chosen one by one and the rotten bunches, if any, are removed. The grapes in the crates are placed in the press and then are pressed. The most is rich in sugar: 375 grams per liter. Then begins the long process of aging the grapes in small barrels called... Read more >

Filtered And Unfiltered Brunello After The Racking

The Sangiovese grapes for the production of the Brunello di Montalcino, after a vinification at controlled temperature that lasted 15 days, have arrived at the end of their cycle. Before everything, the first pressing of the wine is removed, after which the pomace, together with a part of the wine, is sent to be pressed. In the two glasses, there is the same wine, before and after the filtration, which is done in order to obtain limpid wine to be utilized for routine analysis. As one can see, the filtered wine has a rich, nice color and in a not easy vintage like this one it is the synonym of healthy grapes that have arrived at ripening with high levels of extractable... Read more >

Tenuta Il Poggione Rosé Lo Sbrancato 2012 Now Available

Last week we bottled the new 2012 vintage of our Rosé Lo Sbrancato (the "Bronco"). It's rosé in color, with floral aromas of red fruit and spices on the nose. On the palate, its body and freshness make it an excellent rosé with the structure of a young Sangiovese. Excellent as an aperitif, it pairs well with fish, vegetables, and fresh cheeses. And it's available as of today, 5 March, 2013, for you to enjoy at the dinner... Read more >

Refurbishing Barrels At The Tenuta Il Poggione

This year, some of the barrels that we have acquired were in need of being "recleaned" inside. As a norm, our estate refurbishes all of our barrels every 5-7 years by removing 3-5 mm of wood that has been consumed by the wine and that has given up its tannins and therefore does not have any more to give. With this refurbishing, the barrel returns to its ability to yield tannins, not like a new barrel, but certainly at 70%. After the work has been completed, the barrel is washed with water and potassium metabisulfite. And then it is filled with Brunello di Montalcino... Read more >