Brunello: A Quest for Soul
2006 Poggio di Sotto Brunello di Montalcino
The Lowest Pricing in the U.S.
"This is a totally mesmerizing, sublime wine of the highest level."
- Antonio Galloni, Wine Advocate
Galloni published those words within the last 10 days, setting off something of a frenzy.
Which may prove to be frustrating for buyers because, as Galloni himself notes, "The only problem with these wines is their limited availability in the U.S."
Poggio di Sotto has quickly become one of the more important estates in Tuscany, one of those producers discussed fervently by Brunello geeks across the world, mentioned in the same breath as Soldera and Cerbaiona.
Have no doubt (as if Galloni's review, below, leaves any room for doubt), this is one of the great wines from this great, great vintage. James Suckling has written, "I think 2006 is THE greatest modern vintage for Sangiovese, and many of the 2006s are setting a new quality standard for Brunello producers, as well as their region at large."
For all the brooding power, for all the density, Poggio di Sotto also has soul, clarity, a striking complexity that calls to mind Montevertine's Pergole Torte, Soldera's legendary Brunellos. Which perhaps shouldn't be surprising as Giulio Gambelli, who oversees the vinification, has worked the land of Tuscany for decades, alongside the likes of Sergio Manetti and Gianfranco Soldera.
Terroir and the ultimate expression of it via the Sangiovese grape has always been Poggio di Sotto's persevering goal. Elisabeta and Piero Palmucci set out in the 1980s to find a piece of land in Brunello, and they found it in 1989: a plot of land around Castelnuovo dell’Abate. The vines have perfect southern exposure and marly soil, situated at 250-400 meters altitude.
Strict pruning and biodynamic agriculture is the name of the game in the vineyards. For the Brunello, they not only green harvest in June but further eliminate over half the remaining crop in August in order to allow the remaining fruit to achieve the greatest concentration and complexity of character possible. Final harvesting is done by hand - picking only perfect fruit - before a careful transportation to their gravity-flow winery. Natural yeasts from the picked grapes are used for fermentation, the cellars are kept impeccably clean, and the process ends with at least four years in 25- to 35-hectoliter Slavonian oak barrels.
This mind for tradition - and patience with Sangiovese, in its purity and its soulfullness - as well as the clear quality obtained is what drew us to the 06 Poggio di Sotto as part of our selective 06 Brunello campaign.
The reviews, the scores, the mania around this great vintage is what will sell this out with some rapidity. But don't let the fanfare distract you from what this wine is, which is a truly great expression of Sangiovese.
To place your order, please email us at firstname.lastname@example.org or call the store at (212) 980-9463.
Director, Fine & Rare Wine
Crush Wine & Spirits
Wine Advocate: "The 2006 Brunello di Montalcino is an explosive, structured wine bursting with dark fruit. It is one of the most inward, brooding wines of the vintage. Black cherries, menthol, spices and new leather are some of the nuances that flow as this expansive Brunello literally covers every inch of the palate. This is a totally mesmerizing, sublime wine of the highest level."
Wine arrives in the fall
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