|Winery:||Poggio al Sole|
|Region:||Italy » Tuscany » Chianti Classico|
Poggio al Sole
This is what conscientiously grown Sangiovese is capable of conveying. A word of caution for those who tend to swift judgment, this wine is nobility attempting to masquerade as a modest peasant. Give it two or three hours and pay attention to everythi...
Varietals Produced by Poggio al Sole View all
In the 18th century, Canaiolo actually played a bigger role in Chianti than did Sangiovese. Then, in the 1870s, Betti...
“King of the Red Wine Grapes.” The colonizer of the vineyards, pushing native wine grapes into its shadows. The Caber...
Prounounced “San-joh-vay-say,” this Italian wine varietal is Tuscany’s #1 red wine grape. It’s the pistol of Central ...
The irony here is that Syrah’s origins could give Carmen Sandiego a run for her international wallet. Syrah’s deepest...
The Occitanian word “merlot” translates to “young blackbird.” An accurate description for this popular, early-budding...
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Poggio al Sole on Snooth
This wine (just drank it - May 2011) is FANTASTIC! I must have bought it at the winery a while back - I have stopped there several times over the last few years. It is an IGT - a blend of Merlot, Cabernet Sauvignon and the local Sangiovese. We just decided to drink a few of the better reds we have stored since the summer is coming, and this was ... Read More
I wanted to share a really cool spin I put on my husband's grandma's meatball recipe and ask you what I should pair it with next time. This time I paired it with pinot. Meatballs: Set aside 1 pound lean ground beef, 1 pound veal and 1/2 pound of pork. Chop generous amount fresh basil, chop at least half a yellow onion, and 4-5 cloves of garlic,... Read More
This is what conscientiously grown Sangiovese is capable of conveying. A word of caution for those who tend to swift judgment, this wine is nobility attempting to masquerade as a modest peasant. Give it two or three hours and pay attention to everything is says to you. I loved the perfume of cherries and red fruit, solid herb and spice backdrop... Read More
Anyone here going? I guess this is an introduction post too - my name is Anthony and I will be there on Sunday, April 5th Read More