I ♥ NY
Off Dry & Sweet
Le Potazzine 100% Sangiovese from Brunello di Montalcino, Tuscany, Italy 2017
Female Power & Certified Organic
Producer: Le Potazzine
Where: Montalcino, Tuscany
Taste: The nose is already a perfect equilibrium between fruity and floral scents, with the dark berries combining with gardenia and violet. In the mouth is very juicy and savory, well-defined by spicy notes and red cherry aromas. Beautiful right now but able to be cellared for two decades.
Vibes with: pasta, risottos, aged cheese, sausages, and other light meat dishes.
Always ambassadors of the Montalcino tradition, aimed at reflecting the elegance of the pure Sangiovese, through long spontaneous fermentations, that in 2017 lasted 42 days, carried out only by our native yeasts, without the control of temperature. Then the wine is aged for 42 months in big 30/50 hl barrels in Slavonian oak. Not filtered.
Potazzineis the italian word for very colorful and vivacious birds which inhabit the Tuscan countryside. In Montalcino, grandparents and parents alike often usePotazzineas a term of endearment for children. In fact, it was their maternal grandmother who affectrionately gave this nickname toViolaandSofiawho are the daughters ofGigliola Giannetti.
The link with the twoPotazzinenot only features in the name of the winery, but also in its entire evolution. It was created in 1993, when Viola was born, and expanded by a further two hectares in 1996, when Sofia came along. This brought the total area registered for the production of Brunello and boasted by the estate today, to five hectares.
The estate consists of five hectares of vineyards registered inBrunello, three of which are located in the proximity of the winery, 507 meters above sea level, with an age average of 14 years.
The rest are located in the area of Sant’Angelo in Colle, about 420 meters above sea level, implanted in 1996.
The aim pursued right from the first vinification atLe Potazzine, was to make wine in the most natural way possible, seeking balance, elegance and outstanding personality.
This is obtained with natural fermentantions, thanks to indigenous yeasts, which, together with long macerations and ageing in medium-sized Slavonian oak barrels, in compliance with the tradition, for both Brunello and Rosso di Montalcino, create the fundations for the creation of wines with smooth tannins that are never harsh, with a tangible and recognisable style that reveals absolute finesse.
The Company has always been used for the aging of their wines, Slavonian oak of Garbellotto company, from 30 to 50 hectoliters.
Brunellousually aged in barrels 40 months, the Brunello Riserva, produced only on vintages 2004, 2006, 2011 and 2015, rests in wood for about 60 months, while our Rosso di Montalcino remains there for 12 months, even if the product specification does not provide any kind of aging.