Poggiassai 2004


In stock

Weight 1 kg

Lavish, Pepper, Perfectly Balanced, Red Fruit, Tobacco


25% Cabernet Sauvignon, 75% Sangiovese


Poggio Bonelli


Italy, Tuscany









A wine with great personality, intense ruby red in colour. The nose opens with a bouquet of red fruits, mushroom, tobacco, pepper and chocolate.

Soft on the palate, its texture is lavish and well-structured, rich in well-balanced tannins, never too exuberant in alcohol and freshness.

RECOMMENDED PAIRINGS: Grilled and roast red meat and medium to mature cheeses.


CHARACTERISTICS OF THE VINEYARDS: Hillside vineyard (300/320 meters above sea level ) facing south-west in the Chianti growing area.

WINE-MAKING PROCESS AND AGEING: Traditional, in stainless steel vats for 10 days at a controlled temperature (28-30 C), followed by maceration on the skins for about 20 days.

The wine remain for 16-18 months in small barrels of first passage, followed by 6 months in the bottle.

Poggio Bonelli

A property that was sought after by some of the most important Sienese families, Poggio Bonelli has belonged to numerous different families throughout the centuries. It was first owned by the Spennali family during the Middle Ages, and passed into the hands of the Piccolomini family in the second half of the 16th century. In the following century, probably for dynastic reasons, it became the property of the Landucci family; and at the beginning of the 21st century it came to belong to the Banca Monte Paschi di Siena, the most ancient Italian bank in the territory of Siena.

Today the wine estate is owned by the Banca Monte Paschi di Siena, which acts as shareholder, while the management is carried out by a team of professionals with long-standing experience in wine-making. The end result is a human, dynamic, and solid business.

Among the warm, typically Mediterranean Chianti hills and Crete Senesi plains, Castelnuovo Berardenga, site of the Poggio Bonelli Estate, is a place that guarantees its vines excellent breezes and the circulation of air that limits the risk of water stagnation and humidity. Here, the soil is very particular, so particular that it justifies the enormous heterogeneity of expression of grapes of the same variety on relatively close estates: a land of “transition’ between clayey, sandy soils (sea bottoms that rose to the surface during the Pliocene age) and non-typical Chianti ones (originated with the breakdown of rock).



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