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Poggio Stenti "Tribulo" Montecucco Rosso DOC 2013

Wine Type: Large_icon Large_icon
Style of Wine:Earthy & Spicy
Country of Origin:Italy
Wine Region:Tuscany
Grape Varietal:
Bottle Format:750mL
Case Size:12 bottles
$280.44 Per Case ($23.37/btl)

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Tasting Notes

Poggio Stenti is a small family winery, managed by Eleonora Pieri. Annual production from their small estate is less than 1000 cases. They also grow olives, to be made into their own olive oil, and her father (Carlo) is one of the most famous salumi producers in Tuscany. His shop in S. Angelo Scalo, the “Macellerina Norcinera”, is known around Tuscany for prosciutto (from his own farm-raised pigs), house-cured finocchiona, and ammazzafegato (meaning “liver-killer, a dark, spicy pork sausage).

The region known as Montecucco, is a relatively new DOC in Tuscany. Poggio Stenti is specifically located in Monte Amiata, a prized location which borders the historic vineyards of Montalcino, a few kilometres east.

Poggio Stenti’s hillside vineyards are at 200 meters above sea level, along the Orcia River, which separates Sienna Province (where Montalcino is located) from Grosetto Province. The soil has a high percentage of clay which helps maintain water reserves from winter and spring rainfall which helps to support the vines during the hot, dry summer growing period. This avoids stress and allows for excellent phenolic (skins and pips) ripeness.

Most of the vineyards are planted to Sangiovese, but they also grow a few rows of Cabernet Sauvignon, as well as Trebbiano and Vermentino for an IGT white wine. In addition to Tribulo, they also make Pian di Staffa Montecucco Riserva, made from 100% Sangiovese with 30 months ageing in Slavonian oak barrels.

Monteccuco Rosso “Tribulo” DOC is made from (100% Sangiovese) harvested in mid-September, when they have reached sugar levels of 22-23 percent. The skin is thick and the pulp dense, with fully mature seeds. Fermentation takes place in temperature-controlled, stainless-steel tanks for 15 days, with skin contact to allow for good polyphenolic extraction. Malolactic fermentation also takes place in stainless-steel tanks, then the wine ages for about 16 months in large (new) Botti, to develop a more complex bouquet and soft structure. The wine is then aged for an additional six months in bottle before release.

Our Tasting Note:
Deep ruby red color, with slight grant rim. Complex aromas and flavours of dark cherry, plum, and blueberry, with notes of milk chocolate, blueberry pie, and violets. Round and well-structured with a long, persistent finish and pleasant depth.

Menu Matches:
This wine will complement most medium-bodied dishes, particularly ones with tomato- and/or meat-based sauces. Pair with grilled meats - hamburgers to steak. Versatile, it will match appetizers, pasta, pizza, and carne.


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