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The Poggio al Sole Primavera is made from 100% hand-harvested Sangiovese, directly pressed into temperature controlled stainless steel tanks, where the wine ferments and remains on the lees until the end of January, and is bottled in early February. In the glass, this beautiful rosé has a limpid, pale coral color, with flashes of polished copper at the edge. Aromas of wild strawberries, Morello cherries, peach skin, and fennel seeds move in and out of the foreground (not too, too cold, please); adding fleeting suggestions of fresh peonies, orange zest, and pink peppercorns as the nose develops in the glass. On the palate the wine is generous and savory, with a solid core of stone fruit flavors that echo the nose, along with discreet impressions of coriander seed, nutmeg, and thyme; everything shot through with vibrant red berry acidity and pink sea-salt minerality.
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.
$17.10