Poggio di Sotto is one of the best name in the region and has slowly risen to the top echelon over the last 15 or so years, while they continually refined their growing and winemaking process (and still do) to churn out one fo the best expressions that collectors go ga-ga for like Stella and Soldera.  We also have a look at a beautiful 2016 we just tasted in the shop that is from one of the best vintages of the 21st century.

94 pts Vinous Media

The 2021 Rosso di Montalcino is dark and intense, smoldering up with masses of smoky black cherries, sage and incense. This possesses a core of ripe wild berry fruit underscored by saline minerals and savory spice, all guided by zesty acidity. The 2021 finishes structured and long, with a concentration that reminds me more of Brunello than Rosso, leaving grippy tannins and hints of sour citrus that keep me looking back to the glass for more. There will be a 10% reduction in quantity for 2021 due to hail in August. The decision was also made to reduce maceration time down to a month, using a gentler practice to counterbalance the character of this warm and dry vintage.  - By Eric Guido on July 2024

 
94 points - Aldo Fiordelli (Decanter, June 2022)
"Poggio di Sotto is well known for its Rosso as well as for its Brunello. One of the most expensive and celebrated Rosso labels in Montalcino, it's also one of the few with real ability to age. Peach skin vibrancy, restrained floral character, medlar and cardamom dominate the nose. The attack is velvety and thick, showing potential due to great mid-palate extraction and concentration of fruit. The acidity is long and integrated, keeping the wine in great balance. A stony, mineral finish is its crowning glory."

This wine is produced from averagely 25 years old vineyards, placed at 200, 300, and 400 meters above sea level, with various expositions. The soil is poor and rocky, mainly composed of clay and limestone. The production area is located in Castelnuovo dell'Abate, facing the valley of the Orcia River. The harvest is made manually, and the grapes' selection follows the same precision adopted for Brunello. Vinification is in oak vats, with spontaneous fermentations led by indigenous yeasts and extended macerations. This wine aged 26 months in 30 hl oak casks and was bottled in March 2022.