"Poggio al Carro" Brunello di Montalcino

Denominazione di origine controllata e garantita

Uve: Sangiovese in purezza

Terreno vitato:
Esposizione: Nord/NordEst
Altitudine: 350 m s.l.m.
Tipologia: Terreno di medio impasto leggermente argilloso.

Sistema di allevamento: Cordone speronato.
Resa media: 50 q per ettaro.
Vendemmia: Manuale in cassette.

Maturazione: Affinamento in legno per 40 mesi in botti di legno da 35 hl.
Affinamento in bottiglia: Almeno 12 mesi.

Formati: Bottiglia da 750 ml

Packaging: Astuccio singolo, cassetta di legno e cartone da 6 bottiglie.

Scheda Tecnica 2015 | 2013 | 2012

Foto bottiglia: 750 ml

Punteggi ▾

2015

James Suckling

96

A dense, layered red dried berries, chocolate and spice. Hints of cloves and white pepper, too. It’s full and flavorful. Extremely long and back-loaded at the end. Drinkable now, but better in 2022.

2015

Wine Enthusiast

90

This opens with aromas evoking cassis, ripe black plum and underbrush. The concentrated palate features tobacco, licorice and black-cherry jam alongside chewy tannins and the warmth of alcohol. Drink 2022–2030.

2012

James Suckling

94

A rich and velvety Brunello with cherry, dark-chocolate and walnut character. Full body, chewy tannins and a long and flavorful finish. Needs two or three years to soften. Yet delicious now.

2012

Robert Parker

92

Here's an authentic taste of Tuscany that pair with steak smothered in white peppercorn sauce. The 2012 Brunello di Montalcino "Poggio al aCarro" shows its undisputed food-friendliness thanks to sharp acidity and a steely, streamlined approach. Aromas of white cherry and wild berry are secondary to the decisive nature of the mouthfeel. This wine should age well over the next 10 years more.

2012

James Suckling

#20

The top 25 Brunello di Montalcino 2012

2012

Wine Enthusiast

88

Mature plum, new leather, dark spice and forest floor aromas lead the nose, while the robust yet one-dimensional palate offers dried black cherry and licorice flavors veiled in evident alcohol. Bracing tannins grip the finish and need a few more years to unwind.