Castello di Monsanto - Chianti Classico Gran Selezione Vigneto 'Il Poggio' 2016
Castello di Monsanto - Chianti Classico Gran Selezione Vigneto 'Il Poggio' 2016 (92+ TSW)
It was above all the charm and magic of the beautiful Collina del Poggio that led Fabrizio Bianchi to settle in the Castello di Monsanto in 1961. Just one year later, his vision of producing a cru in the Chianti region took shape: The first 6,000 bottles of Vigneto il Poggio changed hands. The fact that Bianchi made Plot II Poggio a truly unique location was considered revolutionary at the time. The introduction of water-cooled steel tanks and the switch from chestnut wood to Slovenian oak was at least trend-setting.
Meanwhile, the village near the municipality of Barberino Val d'Elsa lying Castello run by daughter Laura. She decided against a career as a lawyer in order to continue the Tenuta in the tradition of her father, who was born in San Gimignano. She even developed his style further.
The Chianti Classico "Il Poggio" is undoubtedly the most representative wine of Castello di Monsanto, the most sought after and best known in the world.
The Chianti Classico "Il Poggio" it is the perfect example comes from the vineyard, planted for the first time in 1962 with cuttings of Sangiovese, Canaiolo and Colorino. The vines are grown at an average altitude of 280 metres above sea level. The mineral-rich Galestro soils are the ideal breeding ground for them. The wines produced on the western edge of Chianti Classico reflect the enormous potential of the terroir. Aged for at least 20 months in French oak barrels and is produced only in the best years.
My tasting notes:
In the glass a medium ruby red color.
On the medium(+) nose aromas of black cherries, ripe raspberries and black currants with hints of balsamico, violets, spices, earth and cedar.
On the palate dry, medium(+) bodied with medium(+) acidity and medium(++) ripe tannins. Well balanced and complex with flavours that are a recall of the nose accompanied with tobacco, flowers and spices. A beautiful long lingering finish. Can only get better and with great potential in 5/10 years.