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The Palmuccis purchased their first old, south exposed vineyards, in the area of Castelnuovo dell'Abate, near the med...Read more...
Food Pairings for Poggio di Sotto Brunello di Montalcino
The Palmuccis purchased their first old, south exposed vineyards, in the area of Castelnuovo dell'Abate, near the medieval abbey of Sant'Antimo, in that part of the Montalcino district associated with quality. At the same time they began collaborating with the University of Milan (Faculty of Agriculture) to plant new vineyards in the same area, carefully selecting the most suitable clones of Sangiovese for this kind of soil with the most appropriate planting systems and density of vines per hectare. Quality naturally derives from the vineyards, originating from the harmonious maturation of the grapes obtained with the help of severe prunings and strict selection of the grapes during the harvest time. Between the end of July and the beginning of August, for example, the Palmuccis make the first strict selection by cutting away 60 % of the grapes so that the remaining bunches can absorb the most important nourishment from the plant. The soil is poor - mainly composed of porous marl - which assists drainage but also helps keeps the roots moist. Additionally, the big fragments of rock absorb heat during the day and reflect it back onto the vines in the evening. The scrupulous attention to details in the vineyard can also be seen in the cellar which is supervised by Giulio Gambelli, a great name in Tuscan oenology. All bow. Oak vats are used for the fermentation as well as stainless steel tanks and wooden casks for the long macerations. The wine is matured in beautiful medium size oak barrels (20 - 30 hectolitres) which are often renovated to obtain the best aromatic expressions. The wine ends its malolactic fermentation in the tanks where it ages until December or January at controlled temperature and then matures in Slavonian oak barrels, with a capacity of 25-35 hectolitres for four or so years. It is finally bottled without filtration. The Brunello is simply sublime: deep, clean, elegant, complex, “sweet”, balanced, and very long. As well as the expected warmth and richness and initial flavours of black cherry, cocoa and vanilla, there is an irresistible purity of fruit launched on the back of some bright acidity and finely calibrated tannins. Signor Palmucci is a strong character and not afraid to share his views and expound his philosophy. The word “passionate” does not him justice. He is serious about quality, the Sangiovese grape, and the valley where he lives in the Montalcino commune.
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