Val di Suga
Brunello di Montalcino DOCG Poggio al Granchio
Poggio al Granchio, located on the southeastern side of Montalcino, expresses the distinctive characteristics of the galestro shale soils. These soils contribute to a wine with a lower pH, higher acidity, and thick, firm tannins. Known for its muscular expression, Poggio al Granchio represents the more powerful and age-worthy side of Brunello di Montalcino. The vineyard's unique terroir allows for the production of a wine with exceptional structure and the potential for long-term aging, reflecting a different, bold and enduring quality of the land.
Located to the southeast, the imposing Mount Amiata influences the mesoclimate of this prestigious sector, one of the most renowned in the Montalcino appellation. The vineyards are planted on 'galestro schist' soils, which impart a unique character to the Sangiovese grown here—tight, juicy, and wild, with rich iron notes and subtle graphite hints. Farmed using regenerative viticulture practices, the vineyard features 24-year-old vines and is situated in south-east facing plots, benefiting from optimal sunlight exposure. This combination of terroir, age, and sustainable farming contributes to wines of exceptional complexity and distinctive style.
- Region
- Tuscany
- Appellation
- Brunello di Montalcino DOCG
- Varietal Composition
- Sangiovese
- Aging
- The Sangiovese grapes are selected and hand-harvested within the identified micro-plots in the Poggio al Granchio vineyard. The grapes brought to the cellar are destemmed, crushed and, after passing through the optical sorter, reach stainless steel tanks. Alcoholic fermentation is carried out by selected yeasts at a temperature between 20 and 26°C for approximately 12 days. Careful attention is paid to the frequency of pumping over for polyphenolic extraction, as well as delestage conducted twice at mid-alcoholic fermentation. At the end of fermentation, post fermentative maceration begins, lasting 15-20 days at a temperature of about 30°C. The wood aging process involves maturation for 24 months in 60-hectoliter French oak barrels. It ages in concrete for a further 6 months before being bottled, where it remains for at least 6 months.
- Alcohol
- 14.58%
On the nose it shows a combination of red and black fruits complexed by lifted leafy note and gamy character. The palate is bloody and full of energy.
Wine Advocate
95 Points
2019
“Fruit comes from an 18-hectare vineyard located at 430 to 450 meters in elevation. The wine offers more oozing richness and concentration in line with the character of the vintage with sweet cherry, blackberry, toasted cumin seed and pressed rose. This estate does a good job of maintaining the freshness of Sangiovese.”
— Monica Larner, 2023
