Il Poggione Vigna Paganelli, Brunello di Montalcino DOCG 2010

Vigna Paganelli is considered one of the best wines produced in Italy in 2010.

A denser and more powerful version of Il Poggione Brunello di Montalcino DOCG 2010 (you can also see it in our wine list). Concentrated, rich Brunello packed with ripe fruit flavours, cherry, plum, followed by earth, herbs and tobacco to the end.

This riserva wine is made only in the best years from the oldest vines and only 3.330 cases have been made in 2010. A classic Brunello from a perfect vintage which will age for decades, should not be missed.

Drink now - 2040


AWARDS AND REVIEWS

98+ points, Robert Parker-Wine Advocate
The 2010 Brunello di Montalcino Riserva Vigna Paganelli is a phenomenal achievement and a wine that captures not only the spirit of this classic vintage but the true essence of an age-worthy wine like Brunello. This single vineyard Riserva is sharp, pristine and immaculate. It starts slow and shy, but then blossoms to a beautiful intensity and aromatic brilliance. It delivers a very authentic and genuine read of Sangiovese with wild berry aromas followed by pressed violets, wet earth, tobacco and lightly toasted spice. The bouquet is seamless and very long in persistence. The same holds true for the mouthfeel. The wine delivers a fine and silky texture with a good dose of power and personality at the rear. 
97 points, James Suckling
The aromas to this Brunello riserva are stunning with subtle forest fruits, orange peel and mushrooms. Full body, very fine tannins and a long and persistent finish. The flavors are so complex with earth and dark fruits. Very fine and dusty tannins. 
The Wine Insider 2016 Best 50 Italian Wines Award, #34
Decanter World Wine Awards 2016 - Silver 
 

THE WINERY

Tenuta Il Poggione is an estate in the Montalcino DOCG appellation of Tuscany, particularly known for its rich, dense Brunello wines balancing ripe fruit, savoury elements and a classic structure. They are considered to be some of the greatest wines produced in Italy.
The estate covers 125ha planted to vines. A new winery was built in 2004, but winemaking is a mix of modernity and tradition with a focus on larger French oak barrels aged in underground cellars. The standard Brunello is aged for three years in French oak barrels of 300-500 litres. 
The Riserva Vigna Paganelli is only produced in the best years from the oldest vineyard on the estate, planted in 1964. It is aged in the same way but for an extra year. The younger Brunello vines – less than 20 years old – provide the fruit for the Rosso di Montalcino, which is aged for 12 months in oak.
The estate was founded in the late 19th Century by Lavinio Franceschi, the landowner from Florence, decided to visit the area after hearing the stories from a shepherd, who brought his herds around Montalcino during the winter. He fell so much in love with the landscape and the people who lived in that area that he decided to buy land and establish a farm.

 

THE REGION 

Brunello di Montalcino, located in Tuscany, is one of Italy's most famous and prestigious wines.

The first recordings of red wines from Montalcino date back to the early 14th century and gained a reputation as one of Italy’s finest by the end of World War II. 

Traditional Brunello di Montalcino winemaking methods involve aging the wine for a long time in large oak vats, which results in particularly complex wines, although some consider this style too tannic and dry. Modernists set the ball rolling for a 'fruitier' style in the 1980s when they began to shorten the barrel-maturation time and use smaller barriques (225 litres French oak barrels).

In keeping with the regulations of Brunello's DOCG classification, the vineyards must be planted on hills with good exposures at altitudes not surpassing 600m above sea level. This limit is intended to ensure the grapes reach optimal ripeness and flavour before being harvested despite the climate in Montalcino is one of the warmest and driest in Tuscany. 

Brunello must be made from 100% Sangiovese and aged for at least four years (five for riserva wines). Two of these years must be spent in oak, and the wine must be bottled at least four months prior to commercial release. The elegant, age-worthy wine which results from these strict laws is known for its brilliant garnet hue and its bouquet of berries with underlying vanilla and spice. A hint of earthiness brings balance to the finest examples.