|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...
- Avg. Price $45.64
- Avg. Price $15.66
- Avg. Price $54.88
- Avg. Price $115.00
- Snoothrank: Avg. Price $48.90
- Snoothrank: Avg. Price $40.99
Varietals Produced by Poggio al Sole View all
The Occitanian word “merlot” translates to “young blackbird.” An accurate description for this popular, early-budding...
“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...
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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
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