<https://wineonline.ie/products/poggio-al-tesoro-le-sondraia-bolgheri-superiore-2012#product>
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"PL Award 1:  TROPHY - IWC 2016  PL Award 2:  GOLD - IWC 2018\nPL Award 3:  SILVER - SWA 2016\nCountry: Italy  Region: Tuscany  Vintage: 2018\nVarietal: Bordeaux blends  Category: Red Wine  Color:  Red\nProducer: Poggio al Tesoro\n\"One of the most exciting estates to have emerged from Italy in recent years, Poggio al Tesoro is a 70 hectare property in Bolgheri acquired in 2002 by the Allegrini family. The first vineyard they bought, Le Sondraia, is next door to Ornellaia and was previously rented by them. It is 12 hectares in size and is planted with Merlot, Cabernet Franc and a small amount of Cabernet Sauvignon. The 'Solosole' Vermentino is crisp and fresh but full-bodied and capable of ageing for up to a decade. The Syrah-based 'Mediterra' is a fragrant and intensely fruity red wine. The 2014 vintage is the best yet produced.The 2014 Sondraia, a blend of Cabernet Sauvignon and Merlot, is also the best they've yet produced. It has a pure cassis note on the nose that gives way to a lovely depth of fruit on the palate. It is a very classy wine indeed. 'W' is their pure Cabernet Franc, first produced in 2003. It is lifted yet ripe, intense yet balanced.\"\nWinemaker: Nicola Biasi\nVineyards:\nMost of the Cabernet Sauvignon fruit for this blend was sourced from the three hectare Via Bolgherese vineyard situated at 56 metres above sea level. Composed of coarse red sand, the soils are rich in gravel, well-drained and have a clay layer at a depth of 120cm. The planting density is 9,000 vines per hectare. Merlot, Cabernet Franc and the remaining Cabernet Sauvignon was sourced from the 12 hectare Le Sondraia vineyard situated 35 metres above sea level. These soils are free-draining, a mixture of clay and sandy silt, with high levels of magnesium and iron. With a density of 7,500 vines per hectare, the vines are cordon trained and spur pruned.\nVinification:\nAfter de-stemming and soft pressing, fermentation took place in temperature-controlled stainless steel tanks at 28-30°C for 10 days. Frequent 'delestage' or rack and return, as well as punching down the cap, was used to extract good colour and ripe tannins. Post-fermentation maceration took place for 22 days. The wine was then aged in 50% new and 50% one-year-old French barriques for 18 months. It was released after nine months in bottle.\nTasting Notes:\nSondraia has quickly become a classic in the Bolgheri area. Perfectly ripe grapes and painstaking work in the cellar yield a wine with intense notes of fresh fruit and herbs which follow through on the palate, where the wine opens up with great class and silky smoothness.\nFood Suggestion: A natural match with char-grilled meats, particularly beef, Sondraia is also recommended with kebabs, roasted veal, pork, lamb shank, ribs or 'ossobuco'. It is enhanced when paired with smoked ricotta cheese, Parmigiano Reggiano and medium matured sheep's milk cheeses. Serve at 16/18°C in a large red wine glass.\nClosure: Natural Cork  ABV:14% Acidity [g/l]: 5.9  Classification: DOC"
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