The wine is made from Sangiovese (70%), with Cabernet Sauvignon and Merlot in equal parts making up the balance. The grapes are manually harvested and fermented in stainless steel, then aged in a mix of used barrels and tank for eighteen months before bottling.
In the glass, the wine has a saturated, dark cherry red color, nearly black at the center. Ripe griotte cherries, black currants, and wild blueberries – all seasoned with a mix of ground baking spices, pine needles, and wild spearmint – move in and out of the background as the nose evolves in the glass.
On the palate, the galestro-infused, black fruit flavors are wrapped in dusty, fine-grained Sangiovese tannins, and are carried through a long, elegant finish by bright, fresh berry acidity.
About this wine producer: There are eighteen contiguous hectares of sloping schistose-clay vineyards that are among the highest in Chianti, and perfectly sheltered from the Tramontane (north wind) by the surrounding oak forest. Alessandro Masnaghetti, the brilliant taster, journalist, and publisher of Enogea, believes that Poggio al Sole is one of the top three vineyard sites in Chianti Classico.
The Davaz family, which acquired Poggio al Sole in 1990, has grown wine in the Bündner Herrschaft in Switzerland since the 1970s. The eighteen hectares of sloping vineyards are the highest in Chianti, and are perfectly sheltered from the Tramontane by the surrounding oak forest. Documents in the archives of the abbey of Badia a Passignano, which owned Poggio al Sole until the 1960s, show that olives and wine were grown there as early as the 12th century.