Poggio Mandorlo is a winery located on the slopes of Mount Amiata, an extinct volcano that rises between the Val d’Orcia and the hills of the Tuscan Maremma. The dream of four friends to produce wine became a reality in 2001, the year in which the company was founded, and today it has the collaboration of the well-known oenologist Filippo Paoletti. The estate covers an area of 38 hectares, where varieties such as Sangiovese, Merlot and Cabernet Franc are grown. Great work in the vineyard and in the cellar, combined with a unique terroir, are the ingredients of Poggio Mandorlo wines: a perfect synthesis of power and elegance.

Winemaking

The estate’s flagship wine, Poggiomandorlo is an excellent example of the expression of a territory using international grape varieties. The Cabernet Franc and Merlot grapes, strongly characterised by our terroir, give a wine particularly suited to long ageing in wood. Poggiomandorlo is a wine that encapsulates the great enjoyability of an international blend and the power and charm of a unique terroir. Vineyard planted between 2001 and 2002. Soil of sandstone marl and limestone. North/west exposure and altitude of 400 metres above sea level. Spurred cordon training system with a planting density of 6,000 vines per hectare. Manual harvesting with grape selection. Yield of 5000 kg/ha. Fermentation in steel tanks at controlled temperature between 22 and 24°C. with multiple daily punching-downs. Maceration period from 18 to 21 days with chemical and sensory analysis throughout. Ageing 30 months in French oak barriques.

Tasting notes

Intense purple red with violet hues. Fruity olfactory notes of blueberry, blackberry and cassis accompanied by nuances of vanilla and chocolate deriving from the wood. In the mouth, the sensation is of great volume and structure with an intense tannic texture and a very long aftertaste enriched with balsamic notes. The great acidic vein gives Poggiomandorlo a remarkable freshness and a great potential for evolution over time.Recommended serving temperature: 18°C

Food pairing

It goes perfectly with first courses with game sauces, spiced roast meats, stews, civet, aged cheeses and for those who dare… dark chocolate.