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2000 Brunello di Montalcino
Poggio di Sotto
Dustin: Full and open with a stunning dark ruby color. I often sense a balsamic note in aged Brunello, and there's a touch of it here. It is something pleasantly bitter and caramelized under all the glorious cherry fruit.
Sarah: In its prime: generous and complex. Striking freshness along with a hint of menthol and white truffles. After just one sip, I can't stop thinking of all the amazing pairings to be had.
Michael: Gorgeous, deep aroma of dark fruit, cocoa, and moist earth. It has elements of the finest red Burgundy but is rooted in Tuscan elegance.
Anthony: Expressive, with a riveting perfume. Dried herbs, savory spice, coffee, incense. Powerful, with an exquisite velvety texture. Spectacular now and certainly for many more years.
Located at higher altitude in one of Montalcino’s cooler zones, Poggio di Sotto crafts wines that ally potent structure with finesse and a kaleidoscopic complexity of flavor. Thanks to the premier vineyard sites and ultra-traditional philosophy in the cellar, these wines represent Sangiovese at its greatest heights. We hope you enjoy the fabulous 2000 vintage and savor this profound journey into the Tuscan soul. –Anthony Lynch
Wine Type: | red |
Vintage: | 2000 |
Bottle Size: | 750mL |
Blend: | Sangiovese |
Appellation: | Brunello di Montalcino |
Country: | Italy |
Region: | Tuscany |
Producer: | Poggio di Sotto |
Winemaker: | Piero Palmucci |
Vineyard: | 20 years average |
Soil: | Rocky Marl |
Aging: | Ages for 58 months in 25 to 35-hl Slavonian oak botti and 8 months in bottle |
Farming: | Organic |
Alcohol: | 14% |
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About The Producer
Poggio di Sotto
About The Region
Tuscany
Perhaps no region is tied to Italy’s reputation as a producer of fine wine as much as Tuscany. Since Etruscan times, viticulture has played a prominent role in this idyllic land of rolling hills, and the Tuscan winemaking tradition remains as strong as ever today. With a favorable Mediterranean climate, an undulating topography offering countless altitudes and expositions, and a wealth of poor, well-draining soils, conditions are ideal for crafting high-quality wines. Add to that the rich gastronomical tradition—Tuscany is home to some of the country’s finest game, pastas, salumi, and cheeses—and you have the blueprint for a world-class wine region.
This is Sangiovese territory; in fact, it is arguably the only place in the world where Sangiovese reaches a truly regal expression. In spite of a rocky history with fluctuations in quality, traditionally produced Chianti has reclaimed its status as one of the country’s most reliable, food-friendly reds, while the rapid rise of Brunello di Montalcino shows the grape’s potential for grandiose, opulent reds allying power and finesse. Traditionally-minded growers have stuck to using only indigenous grape varieties and employing techniques like aging in massive wooden casks known as botti, creating wines of terroir that shine at the Tuscan table.
Tuscan wines have had a place in our portfolio since Kermit’s first visit in 1977. While the names of the estates have changed, the spirit of those first unfiltered Chiantis he imported live on through our current selections.
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Kermit once said...

Kermit once said...
I want you to realize once and for all: Even the winemaker does not know what aging is going to do to a new vintage; Robert Parker does not know; I do not know. We all make educated (hopefully) guesses about what the future will bring, but guesses they are. And one of the pleasures of a wine cellar is the opportunity it provides for you to witness the evolution of your various selections. Living wines have ups and downs just as people do, periods of glory and dog days, too. If wine did not remind me of real life, I would not care about it so much.
Inspiring Thirst, page 171