Avignonesi, Poggetto di Sopra Nobile di Montepulciano 2021 (750ml)

We do not impose a style on Poggetto di Sopra, nor do we favour one trait over another: we simply allow the character of the site to emerge, shaped by a process of deep observation and respect. Year after year, this cru asserts itself with quiet authority: our role is simply to listen.

2021 VINTAGE Temperatures in early spring 2021 were higher than usual. However, no one would have expected a winter weather episode in April; frost causes substantial damage affecting the yield but, luckily, not the quality. A mild summer with generally cool temperatures mitigated the lack of rainfall. The abundant water reserves stored in the soil during the winter allowed the grapes to ripen properly.

TASTING NOTES The most typical expression of Montepulciano’s Sangiovese for Avignonesi. Bright scarlet red colour with vivid highlights. The rich aromatic bouquet opens with small red berries, wild strawberry, and candied orange, finishing with a subtle yet long-lingering touch of incense. On the palate, it is vibrant and medium-bodied. The fleshy, crisp fruit is supported by precise, ripe tannins. The oak is well integrated with the varietal character, bringing out ripe cherry notes alongside delicate hints of forest undergrowth.

GRAPES 100% Sangiovese

ALCOHOL 14%

PRODUCTION 6,713 bottles

SOIL TYPE Sedimentary of marine origin from the Pliocene era (3–5 million years ago). Pliocene soils are characterised by the absence of skeleton, the presence of active lime, low organic matter content, and a moderate sodium content. Their depth is linked to the presence of a vein of grey-blue clay, locally known as “mattaione”. The texture may vary from clayey to silty-clayey in more compact soils, to sandy-clayey in looser soils.

VINEYARD SPECIFICS The vines were planted in 1978 and are Capovolto Toscano trained at an altitude of 300

metres a.s.l. (984 ft a.s.l.) with a density of 2,564 vines / hectare. (1,038 plants / acre).

HARVEST 22 - 29 September

VINIFICATION 28 days of maceration at controlled temperature. Alcoholic fermentation is carried out by the yeasts selected from our pied de cuve. Pied de cuve is the first batch of grapes that is harvested in advance to select the yeasts naturally present on the skins. These will become the basic yeast for the fermentation of the grapes, which will be harvested later. This process enhances the link between the wine and its vineyard, thus sealing its sense of place.

AGEING 24 months in oak barriques and tonneaux