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The Brunello from Castelnuovo dell' Abate

Several traditional wineries in the Montalcino sub-region purchased vineyards in Castelnuovo dell’Abate, known for the elegance and balance of its grapes.
Slightly warmer daily temperatures and an evening gentle wind, allow the fruit to retain acidity and freshness. The Vineyards have changing mixes of marl, shale, sandstone and clay soils and are planted at fairly high altitudes.
Ciacci Piccolomini d’Aragona, La Colombina, Mastrojanni, La Poderina, Le Presi and Uccelliera are among the best known wineries in the area.
La Poderina
Located just south of Montalcino near Castelnuovo dell’Abate. La Poderina Brunello matures in a mixture of French oak barriques and large wooden barrels. The Vineyards are geared to produce 6 tons of grapes per hectare, significantly lower than the 8 tons allowed by law.

Founded in 1988, La Poderina is located in the Castelnuovo dell’Abate zone of Montalcino, an area noted for the elegance and balance of its grapes.  The estate resides southeast of ­Montalcino’s historic town center and consists of 120 acres. La Poderina has 25 acres of vineyards dedicated to the ­production of Brunello, 11 acres of vineyards dedicated to the production of Rosso di ­Montalcino and 11 acres of vineyards dedicated to the production of Sangiovese.


Brunello is produced in two versions: the regular wine Brunello di Montalcino D.O.C.G. and the single vineyard selection Brunello di Montalcino Poggio Banale D.O.C.G.. In addition to that, La Poderina produces: Rosso di Montalcino D.O.C., Virgùlto Rosso di Toscana I.G.T., Grappa di Brunello and Moscadello di Montalcino D.O.C..

About La Poderina Brunello

“Opens with dark concentration and syrupy aromas of cherry liqueur, blackberry preserves and cassis concentrate. The wine is soft, plump and chewy with a smooth, thick quality to its texture that makes it a natural pairing partner to succulent cuts of red meat.” – Monica Larner – Wine Enthusiast – 93 Points

“A tightly wound, mineral-laced red, with a savory edge to its cherry and strawberry flavors. It’s in a lighter style, yet intense and complex. Fine length. Best from 2015 through 2030.” – Bruce Sanderson – Wine Spectator – 90 Points

“The 2007 Brunello di Montalcino shows good freshness and plenty of energy in its delineated fruit. This mid-weight Brunello offers fine overall balance, but the sheer excitement that was oncecommon here is still missing. Freshly cut flowers, mint and spices add complexity on the medium-bodied finish. – Anticipated maturity: 2014-2024.” – Antonio Galloni – Wine Advocate – 90 Points

Tasting Notes and Pairing: Bright, dark red. Spicy red berries, cherry and a flinty nuance on the nose. Then silky, supple and sweet with chewy black and red cherry flavors. Not especially fleshy but offers an attractive restrained sweetness and finishes with rather soft tannins and good length. Perfect for sirloin steak, grilled, roasted or stewed red meats.

Wine Maker: Riccardo Cotarella; Vinification: Total alcoholic fermentation at controlled temperature. Maceration on the skins for 20 days. Malolactic fermentation performed; Aging: 4 years with a minimum of 3 years in Slovanian oak barrels followed by a minimum of 6 months in the bottle.

My name is Raffaele De Gennaro and I work as a wine consultant for Vias Imports, in the Hudson Valley area and sell La Poderina to Restaurants and Liquor stores. If you can’t find La Poderina in your neck of the woods, just have the Restaurateur or Liquor Store contact me via email: or call me at 212-629-0200 x373.

Source: International Wine Review , Vias Imports Ltd., Saiagricola: La PoderinaConsorzio del Vino Brunello di Montalcino, Photos  © Saigracola, Winedineguide.

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