The Wine
Poggio alle Nane is a blend of the finest Cabernet Franc, Cabernet Sauvignon and a small percentage of Carménère grapes that express the unique terroir of one of the estate’s very best vineyards. Poggio alle Nane is a wine of great aromatic complexity with an elegant tannic structure.
Tasting Notes
Poggio alle Nane 2021 is a deep ruby red color. Intense on the nose with great complexity, it presents notes of black currants and ripe blackberries in perfect balance with floral and balsamic aromas of eucalyptus and violets. The bouquet is completed by delicate spicy notes and hints of Mediterranean herbs. The mouth filling palate has excellent structure and elegant tannins. Remarkable persistence on the finish, defined by pleasant aromas of tobacco and dark chocolate.
The Name
Poggio alle Nane’s name comes from the area where its vines grow. Duck breeding farms once existed and the name “Nane” is local dialect for duck. The vineyards extend from the hillside to the lake that are still part of the property.
2021 Vintage
The 2021 growing season began with mild winter weather and average rainfall that provided generous groundwater reserves in the vineyards, vital for the beginning of the growth cycle. Spring started out cold causing a slight delay in bud break and bloom. The summer months were hot and dry, optimal for ensuring a perfect ripening phase with whole, healthy fruit. The grape harvest got underway the third week of September with Cabernet Franc, able to impart an elegant tannic structure, then continued one week later with Cabernet Sauvignon with distinct aromas of ripe red fruit. The last variety to be harvested was Carménère at the very beginning of October with grapes that gave complexity and spicy aromas.
Soil
Sandy loamy soil, predominantly siliceous-clay composition with abundant fine gravel.
Vinification
Grape clusters were carefully selected, and hand harvested into crates. The berries underwent a second selection on sorting tables before destemming and gentle crushing. The must was transferred by gravity flow into truncated stainless-steel tanks where alcoholic fermentation took place at a controlled temperature of 28 °C (82 °F) and maceration on the skins for a period of approximately 20 days. The wine then went into barriques where malolactic fermentation took place, followed by aging in French oak for 16 months.
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