Poggiassai Toscana ’13 IGT
Balanced, Complex, Elegant, Powerful
Cabernet Sauvignon 25%, Sangiovese 75%
A wine with great personality. Ruby red with warm penetrating aromas of red fruit, leather and tobacco on the nose.
On the palate this Toscana IGT is powerful with complex flavours, supported by a well balanced, elegant fabric of tannins which develops continuously
Food Match: Ideal with grilled and roast red meats and medium to mature cheeses. Best served at 16 degrees C.
Hillside vineyard facing south-west (250 meters above sea level) in Chianti.
Traditional wine making process, in stainless steel vats for 10 days at a controlled temperature (28-30°C). Period of maceration on skins at the end of the fermentation process (roughly 20 days).
16-18 months in small French oak barrels, followed by 6 months in bottles.
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).https://www.poggiobonelli.it/en/