Who: Roberto Borra, Giuseppi Bianconi, Felice Colarieti, + Fabio Binacchi
Winemaker: Filippo Paoletti
Where: Seggiano, Montecucco •Tuscany, Italy
Land: Land: 38 hectares / 12 hectares planted at 1313 feet asl (400 meters s.l.m.)
Grapes: Sangiovese, Merlot + Cabernet Franc
Viticulture: Sustainable
How many bottles: in total, 50,000
Poggio Mandorlo was established thanks to an assemblage of friends, all bound by the same passion for fine wine and the raw territory of Maremma. Dedicated to make their dream come true, in 2001 they embarked on a venture they titled in honor of the abundance of Almond trees on the lands. Poggio Mandorlo was born. The territory has a complex clay and limestone marl soil, rich in quartz and flint, with a predominant content of tufa and galestro in the higher slope levels. The winery is located at the foothills of the extinct volcano Amiata, in the municipality of Seggiano, which is one of the highly praised areas in the heart of the Montecucco DOC. Their slice of Tuscany possesses exquisite terrain- wild and fresh, properly settled at the crossroads between the Val d'Orcia and the hilly frontier of Maremma.
The estate encompasses an area of 94 acres, with 3 acres of olive trees, 30 acres were mindfully planted in 2001-2002 with Sangiovese, Merlot and Cabernet Franc vines. The dedication with which the vines are attended to and the fierce terroir that they flourish on, imprint a personality on the wines - elegance and finesse, at the same time structure and intensity.
This budding Tuscan reality is quickly gaining the appreciation it deserves, in part, thanks to the skillful oenologist Roberto Cipresso, a true guru in his field, who has brought forth the unique spirit of the wines from the rustic hills called Poggio Mandorlo.
About the Montecucco DOC/DOCG:
History: Established as a DOC in 1998; Montecucco Sangiovese was established as a separate DOCG in 2011
Vineyard Area: 46 ha / 114 acres (2018)
Production: 6,680 hl / 74,220 cases (2018)
Principal Red Grape Varieties: Ciliegiolo, Sangiovese
Rosso (Rd): Minimum 60% Sangiovese + OANRG
Riserva (Rosso)
It’s the law:
Minimum alcohol level: 12.0% for Rosso; 12.5% for Riserva; 15.0%
Aging: for Rosso, minimum approx. 10 months (ERD = September 1, V+1); for Riserva, minimum 18 months in barrel and 6 months in bottle (ERD = November 1, V+2);
Montecucco Sangiovese DOCG: must be at least 90% Sangiovese, aged for a minimum of 12 months in barrel and 4 months in bottle before release. The Riserva must be aged for a minimum of 24 months in barrel and 6 months in bottle.
FUN FACT: Organic viticulture is the rule instead of the exception, encompassing fully 68% of production in the zone. There is talk of making the entire DOC organic.
Poggio Mandorlo | ‘Il Guardiano’
Toscana IGT
Everyday is a Montecucco day!
GRAPE: Sangiovese 85%, Merlot 15%
AGE OF VINEYARD: vines planted between 2001 and 2002
EXPOSURE: north/west - 1313 feet asl (400 meters s.l.m.).
ALTITUDE: SOIL: clay and limestone marl soil
TRAINING SYSTEM: spurred cordon
HARVEST: the grapes are harvested and sorted by hand.
VINIFICATION: Fermentation in steel tanks at controlled temperature with maceration of 16-18 days
AGING: 18 months in steel, then 4-6 months in bottle
Il Guardiano is an open and fresh Sangiovese, agreeably proportional, with sincere varietal fruity notes. The winery is at the foot of the extinct volcano Amiata; in the DOC Montecucco, the vibrancy of the ancient volcanic soil comes through undeniably. The complex fruity and floral nose follows through to the mouth with few floral notes and balanced acidity and salinity.
ALCOHOL: 14.5 % vol LONGEVITY: 10+ years
PAIRING: pasta with red meat and game sauces, roasted and stewed meat, matured cheese. Decanting is recommended.
BOTTLES PRODUCED: on average approx. 10,000 per year
Poggio Mandorlo | 'La Querce'
Montecucco Sangiovese DOCG
Fall in love with Sangiovese from Montecucco!
GRAPE: 100% Sangiovese
AGE OF VINEYARD: vines planted between 2001 and 2002 EXPOSURE: north/west - 1313 feet asl (400 meters s.l.m.).
ALTITUDE: SOIL: clay and limestone marl soil
TRAINING SYSTEM: spurred cordon
HARVEST: the grapes are harvested and sorted by hand.
VINIFICATION: fermentation in stainless steel vessels at a controlled temperature between 22 and 24° C. with multiple daily pump-over processes. MACERATION TIME: from 18 to 21 days with chemical and sensory analysis throughout the whole period.
AGING: 24 months in large barrels and tonneaux.
La Querce represents what the wines of Montecucco should be. It is an unadulterated expression of Sangiovese, which in Montecucco reveals itself with lengthy depth, a strong charisma, and the ability to age. Poggio Mandorlo tips its hat to the king of Tuscan grapes with this wine- a glorious expression of the territory. With notes of red fruit and flowers pleasantly blended with bits of woodland, it is a balanced wine with a structured fullness and a modestly-solid texture, ending with an ethereal suppleness that lingers and waits for you.
ALCOHOL: 14.5 % vol LONGEVITY: 10+ years
PAIRING: pasta with red meat and game sauces, roasted and stewed meat, matured cheese. Decanting is recommended.
BOTTLES PRODUCED: on average approx 10,000 per year
2013 89 /100
-Veronelli
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