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

La Querce, the Company’s intermediate wine, is made from Sangiovese grapes blended in steel and matured in small French barrels. A wine of terroir enriched by notes of wood, La Querce represents an evolution of the Estate’s style that respects typicality but is attentive to the needs of the market. 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 large casks and tonneaux.

Tasting notes

Intense ruby red with purple hues, the nose has varietal notes of red fruits and flowers pleasantly interspersed with notes deriving from wood, perfectly integrated into the bouquet. The dense and silky tannic texture completes the picture of a very pleasant glass of wine.Recommended serving temperature: 16° — 18°C

Food pairing

A wine that excellently accompanies many traditional Tuscan dishes, it finds its ideal accompaniment in pasta dishes with red meat and game sauces and with main courses of roasts and light stews. Matured cheeses.