Awards/Ratings

Vinous 96 (review 10/2013) and tasting details; Wine Advocate / Robert Parker 93 (review 05/2012); contemporary retailer notes confirm aging (60–65 months in cask) and current mature drinking window

Tasting Note

Mature, refined Sangiovese: red cherry, strawberry jam, licorice, tobacco, leather and truffle notes; silky, creamy texture with polished tannins and a long, scented finish of candied red fruit.

Food Pairing

Western: roasted lamb, bistecca alla fiorentina, aged Pecorino, porcini mushroom risotto. Asian: Peking duck, char siu (Chinese BBQ pork), Korean braised beef (galbi jjim), mushroom and soy-based stir-fries.

Production Method

Traditional Brunello method: Sangiovese fermentation with extended maceration, aged ~60–65 months in large Slavonian and French oak casks (botti), followed by prolonged bottle aging.

Vineyard Info

Col d’Orcia, owned by the Cinzano family since 1973; Poggio al Vento established as a single-vineyard riserva in 1982. Vineyard on calcareous marl (alberese) soils; low yields and selection of vineyard blocks P1–P7. Estate later converted to certified organic farming.