Description

Vineyards: From estate vineyards in Castellina in Chianti, which is in the heart of the Classico region. Vineyards are rich in rocky, well-draining, calcareous soil, which are less acidic than other parts of the region, a characterisitc that helps the wines age.

Production: A blend of 70% Sangiovese, 20% Canaiolo, and 10% Trebbiano and Malvasia grapes; similar to the traditional Chianti blend. Vinified in temperature-controlled stianless-steel tanks, then aged in barriques for 9 months before release.

Alcohol content: 12.5% alc./vol.

Tasting Note

Tasting note: Bright ruby red colour. Aromas and flavours of cherries, milk chocolate, and wild berry fruits. Balanced, with soft tannins and a nice clean finish.

About the Grape

Sangiovese: Italy's more planted red-wine grape and responsible for producing one of Italy's best DOCG wine -- Brunello di Montalcino DOCG. It is the main grape behind the Tuscany's Chianti DOCG and Morellino di Scansano DOC, and can be found in various forms and blends in neighbouring Marche (Rosso Conero DOC and Rosso Piceno DOC), Umbria, and Emilia-Romagna.

The literal translation of Sangiovese is "blood of Jove" which suggests very ancient origins, but it is generally accepted to trace back to the Etruscans who enhabited northern Italy from about the 8th century BCE until they were absorbed by the Romans Empire.

For the sake of simplicity, Sangiovese was commonly thought to come in two sizes -- small (piccolo), as in the Chianti version of the grape, and large (grosso), as in the Montalcino version of the grape -- but in fact there actually dozens of different clones/versions of the grape, and size, in reality, has no impact on the quality of the wine anyway. Sangiovese also has many synonyms including Brunello, Morellino, and Prugnolo Gentile.

Soils, yield, altitude, aspect, and location seem to have more impact on quality and taste of the Sangiovese wine. The stricter DOCG rules of Chianti and Brunello can produce spectacularly elegant wines, with deep, earthy, dark fruit aromas and flavours, fine tannins, and balancing acidity -- the best of which can age for decades. But it can also produce lively young, easy-drinking wines that are a delight to have over a plate of pasta or a pizza. One of our favouriate grapes, probably because of this versatility.

Canaiolo: Grown throughout central Italy and part of the traditional Chianti recipe. Needs low yields and long growing seasons to fully ripen and thus is declining in popularity.

Poggio Amorelli

This boutique winery is right in the heart of Tuscany’s Chianti Classico region, near the beautiful village of Castellina in Chianti. Unimpressed with the regions’ move to more international styles, Marco Mazzarrini, former oenologist of the Angelini group, established his own estate in 1998 to reflect the true essence and character that is Chianti.

The estate of Poggio Amorelli comprises approximately 25 hectares, of which six hectares are planted to grapes. The winery rents another six hectares in Chianti Classico near the monestary Godenano, on the other side of Castellina in Chianti.

To make wines with superior colour, extract, aromas, and flavours, Poggio Amorelli Chianti’s is made exclusively from Sangiovese grapes. There is a new state-of-the-art winery on the farm, almost completely built into the rocks. Fermentation takes place in temperature-controlled, stainless steel and wood fermenters. Marco prefers longer maceration times, uses very little new oak in his finished wines, and does not filter.

According to the prestigious Decanter magazine, “what Poggio Amorelli delivers is the excitement of a new estate with high professional standards and great personality.”

Address:
Poggio Amorelli
53011 Castellina in Chianti (SI)
Italy

Phone number: +390571668733

Email: poggioamorelli@libero.it

Visits: By appointment only.

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