Passion for Tuscany, love of Montecucco
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 making their dream come true, in 2001, they embarked on a venture they titled in honor of the abundance of Almond trees on the land. Poggio Mandorlo was born. The territory has a complex clay and limestone marl soil, rich in quartz and flint, with tufa and galestro predominating at higher slope levels. The winery is situated in the foothills of the extinct volcano Amiata, in the municipality of Seggiano, which is one of the highly regarded areas in the heart of the Montecucco DOC. Their slice of Tuscany boasts exquisite terrain —wild and fresh, ideally situated at the crossroads between the Val d'Orcia and the hilly frontier of Maremma.
The estate encompasses 94 acres, with 3 acres of olive trees, and 30 acres were mindfully planted in 2001-2002 with Sangiovese, Merlot, and Cabernet Franc vines. The dedication with which the vines are tended, combined with the fierce terroir on which they flourish, imparts a unique personality to the wines: elegance and finesse, yet 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.
Who: Roberto Borra, Giuseppi Bianconi, Felice Colarieti, + Fabio Binacchi
Winemaker: Filippo Paoletti
Where: Seggiano, Montecucco •Tuscany, Italy
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
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Toscana IGT
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Every day is a Montecucco day!
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.
PAIRING: pasta with red meat and game sauces, roasted and stewed meat, and matured cheese. Decanting is recommended.
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•••REGION: Montecucco, Tuscany
DENOMINATION: Toscana IGT
VARIETAL: Sangiovese 85%, Merlot 15%
VINEYARD: vines planted between 2001 and 2002
SOIL: clay and limestone marl soil
ALTITUDE: 1313 feet asl (400 meters s.l.m.).
EXPOSURE: north/west
YIELD PER HECTARE:
TRAINING SYSTEM: spurred cordon
VINIFICATION/REFINEMENT: Fermentation in steel tanks at controlled temperature with maceration of 16-18 days
AGING: 18 months in steel, then 4-6 months in bottleBOTTLES PRODUCED: 10,000 per year
DESCRIPTORS:
Color:
Nose:
Taste:PAIRINGS: BOTTLE SIZE: 750 ml
PACK: 12
CLOSURE: Cork
ALC BY VOL(%): 14.5 % vol
RESID. SUGAR(G/L): G/l
LONGEVITY: 10+ yearsBAR CODE:
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AWARDS
Vintage 2021
Winemaking competition – 1st place
Vintage 2020
Berlin Wine Trophy 2021 – GOLD
Vintage 2019
Mundus Vini – GOLD
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Montecucco Sangiovese DOCG
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Fall in love with Sangiovese from Montecucco!
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.
PAIRING: pasta with red meat and game sauces, roasted and stewed meat, matured cheese. Decanting is recommended.
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•••REGION: Montecucco, Tuscany
DENOMINATION: Montecucco Sangiovese DOCG
VARIETAL: 100% Sangiovese
VINEYARD: vines planted between 2001 and 2002
SOIL: clay and limestone marl soil
ALTITUDE: 1313 feet asl (400 meters s.l.m.).
EXPOSURE: north/west
YIELD PER HECTARE:
TRAINING SYSTEM: spurred cordon
VINIFICATION/REFINEMENT: 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.
BOTTLES PRODUCED: on average approximately 10,000 per year
DESCRIPTORS:
Color:
Nose:
Taste:PAIRINGS: BOTTLE SIZE: 750 ml
PACK: 12
CLOSURE: Cork
ALC BY VOL(%): 14.5
RESID. SUGAR(G/L): G/l
LONGEVITY: 10+ yearsBAR CODE:
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AWARDS
Vintage 2013
89 /100 -Veronelli
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.
[links + doc info credit: italianwinecentral.com]
POGGIO MANDORLO
Ansidonia, 58038 - Seggiano (GR)
http:www.poggiomandorlo.it/ info@poggiomandorlo.it