Located in Castelnuovo dell'Abate, the La Poderina estate boasts 38 hectares of south-east facing vineyards. Here, Sangiovese grosso ripens perfectly thanks to constant breezes and significant temperature variations. Mount Amiata, to the south, acts as a natural shield against storms and hail, while the galestro, alberese and clay soils give the grapes minerality and finesse. The altitude varies from 120 to 450 metres, ensuring the presence of very different microclimates within a few kilometres. This is why each parcel of Montalcino has its own personality. Brunello, the historic name of the local clone of Sangiovese grosso, is trained using the spurred cordon method with yields well below the 80 q/ha allowed by the regulations, in order to concentrate aromas and structure. Harvested by hand at the end of September, fermentation takes place in steel tanks with pumping over and délestage. This is followed by post-fermentation maceration and, after racking, the wine matures for a long time in wood: four months with weekly bâtonnage, then another twenty months of “static” ageing. This is followed by a long rest in the bottle, with an estimated ageing potential of around 15 years. Bright garnet red in colour, the nose reveals notes of sour cherry and plum in alcohol, with hints of vanilla, sweet tobacco and a delicate balsamic note. Full on the palate, with dense but already integrated tannins and a savoury, persistent finish that leaves hints of liquorice and aromatic herbs.