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 Vigneto di Poggio is the latest addition to the Poggio Mandorlo range and fully demonstrates the great versatility of a terroir capable of expressing great varietal rigour even with international varieties. 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 vats at a controlled temperature of between 14° and 16°C with multiple delicate daily punching-downs. Maceration period of 8 to 12 days with chemical and sensory analysis throughout. Ageing 12 months in steel.

Tasting notes

Intense ruby red tending to purple with violet hues. Varietal olfactory notes of fresh and dried flowers and sweet fruit. Delicate and integrated acid vein in a sip that fully expresses the softness and drinkability of Merlot.Recommended serving temperature: 14° — 16°C

Food pairing

It goes perfectly with pasta with meat sauces, white and red meats, cured meats and medium-aged cheeses.