Brunello di Montalcino Poggiarelli, Cortonesi, 2020 - Magnum
Brunello di Montalcino Poggiarelli, Cortonesi, 2020 - Magnum
- Red Still
- Sangiovese
Please note, en primeur wines are not available for delivery until they arrive in the UK
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Est. delivery in late 2025.
Tommaso Cortonesi’s grandfather bought La Mannella in the 1970s. The estate spreads over 56 hectares, eight of which produce Brunello di Montalcino. The major vineyard is around the winery at La Mannella, just north of Montalcino itself, but there is another vineyard near Castelnuovo dell’ Abate, to the south east of the town.
Originally just one Brunello was made, a blend from the two separate vineyards, but in the 1990s, Tommaso and his father realised that the two vineyards had distinctly different soil composition. They decided that better wine would be made if each terroir was properly realised in the bottle, and thus were born Poggiarelli (in the south east) and La Mannella (in the north).
Poggiarelli has rocky soil, rich in marl, whereas at La Mannella it is mainly clay and limestone. Poggiarelli is at about 420 m.a.s.l and La Mannella is 280-350 m.a.s.l. The oldest vines were planted in 1983, and another two plots were planted in 1998. All their wines are 100% Sangiovese.
Optimal drinking window: 2026 - 2038
What the critics say:
"The 2020 Brunello di Montalcino Poggiarelli has a savory side with tobacco and campfire ash. In a sense, this is the more mineral-driven of the two single-vineyard wines, and there is a ferrous note of iron ore or crushed stone that you notice immediately. The Poggiarelli has a dark core of fruit and is more angular or nervous overall in terms of mouthfeel. I therefore recommend giving it a few more years. The style is bigger and more concentrated. This is a 9,000-bottle release."
"Tommaso Cortonesi puts out another solid set of site-specific Brunello in 2020. The high altitude, forest-enclosed two-hectare Poggiarelli vineyard sits on schisty, Galestro soil. All crushed rocks and balsamic herbs, this captivating red expands with fennel and sage blossom as it opens. It is fuller and more densely packed than La Mannella, with grippier tannins, too – despite a substantial 50% of whole-bunch fruit used to help soften them. With great energy and thrilling tension. I’d wait another year before opening."
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