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Selecting The Best Corks For Our Wines
The corks that we utilize are chosen with our supplier directly in Sardinia in his facility. The batches chosen undergo an initial organoleptic and chemical exam to check for TCA (Trichloroanisole) in...
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The Berry Of The Grape Is A Great Laboratory
The berry of the grape is a great laboratory in which one finds everything necessary for the transformation of sugar into alcohol. Man needs to learn to intervene as little as possible and by doing so,...
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Refurbishing Barrels At The Tenuta Il Poggione
This year, some of the barrels that we have acquired were in need of being "recleaned" inside. As a norm, our estate refurbishes all of our barrels every 5-7 years by removing 3-5 mm of wood that has...
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Tenuta Il Poggione Rosé Lo Sbrancato 2012 Now Available
Last week we bottled the new 2012 vintage of our Rosé Lo Sbrancato (the "Bronco"). It's rosé in color, with floral aromas of red fruit and spices on the nose. On the palate, its body and freshness make...
View ArticleRacking Of The Sangiovese For Our Rosé “Lo Sbrancato”
After 24 hours of contact on the skins, the Sangiovese is ready to be "racked" and to begin its slow fermentation in order to exalt its aromas. The post Racking Of The Sangiovese For Our Rosé “Lo...
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Filtered And Unfiltered Brunello After The Racking
The Sangiovese grapes for the production of the Brunello di Montalcino, after a vinification at controlled temperature that lasted 15 days, have arrived at the end of their cycle. Before everything,...
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How Vin Santo Is Made
The Trebbiano and Malvasia grapes harvest for the Vin Santo have completed their drying process on the straw mats. The bunches are chosen one by one and the rotten bunches, if any, are removed. The...
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Filling the Barrels
After blending all the barrels and barriques for the Rosso di Montalcino 2013, the empty barrels are cleaned deeply by using pressurized water, without detergents or other chemicals, in order to leave...
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Il Poggione 2010 Brunello di Montalcino Arrives in the US!
The 2010 Brunello di Montalcino has officially arrived in the US! Today, January 20th, and tomorrow, January 21st, Il Poggione will be participating in the Brunello Consortium events in New York...
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FIRST LOOK: Bottling the 2010 Brunello di Montalcino Riserva
We are bottling our 2010 Brunello di Montalcino Riserva Vigna Paganelli that will be released in 2016. Together with our Portuguese supplier, we have chosen an excellent batch of corks. To research the...
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Vin Santo Riserva Sant’Antimo 2015
Yesterday after the mandatory drying time, we collected the Trebbiano and Malvasia grapes which were drying on straw mats for the production of our Vin Santo Riserva Sant’Antimo 2015. The bunches are...
View ArticleVIDEO: Vin Santo Production
A few days ago, we reported that we have gathered and pressed the dried grapes for the production of Vin Santo. The Trebbiano and Malvasia grapes spent over three months on straw mats in our...
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A New Vintage: Packaging the 2011 Brunello
Aside from working in the vineyards, we have also started the new year with work in our warehouse to prepare and ship wine orders. We are preparing the newly released 2011 Brunello di Montalcino in...
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How Do We Clean Wine Barrels?
Clean barrel After 5-6 years, our big oak barrels require cleaning. The surface layer of wood (0.1-0.2 inches) needs to be removed so that the wine is in contact with renewed wood. This is not an easy...
View ArticleRacking Of The Sangiovese For Our Rosé “Lo Sbrancato”
After 24 hours of contact on the skins, the Sangiovese is ready to be "racked" and to begin its slow fermentation in order to exalt its aromas. The post Racking Of The Sangiovese For Our Rosé “Lo...
View ArticleClik here to view.
Filtered And Unfiltered Brunello After The Racking
The Sangiovese grapes for the production of the Brunello di Montalcino, after a vinification at controlled temperature that lasted 15 days, have arrived at the end of their cycle. Before everything,...
View ArticleClik here to view.
How Vin Santo Is Made
The Trebbiano and Malvasia grapes harvest for the Vin Santo have completed their drying process on the straw mats. The bunches are chosen one by one and the rotten bunches, if any, are removed. The...
View ArticleClik here to view.
Filling the Barrels
After blending all the barrels and barriques for the Rosso di Montalcino 2013, the empty barrels are cleaned deeply by using pressurized water, without detergents or other chemicals, in order to leave...
View ArticleClik here to view.
Il Poggione 2010 Brunello di Montalcino Arrives in the US!
The 2010 Brunello di Montalcino has officially arrived in the US! Today, January 20th, and tomorrow, January 21st, Il Poggione will be participating in the Brunello Consortium events in New York...
View ArticleClik here to view.
FIRST LOOK: Bottling the 2010 Brunello di Montalcino Riserva
We are bottling our 2010 Brunello di Montalcino Riserva Vigna Paganelli that will be released in 2016. Together with our Portuguese supplier, we have chosen an excellent batch of corks. To research the...
View Article