Situated in the south of the municipality in Sant’Angello in Colle about 6 miles from town, this large estate was founded in the end of the nineteenth century by Lavinio Francheschi. It was also a founding member of the Consorzio in 1967 and as a result has a long association with the marketing of Brunello di Montalcino. It is currently in its fifth generation of ownership.
Unusually the estate owns vineyards over a wide range of altitudes – from 150 to 450 meters. Though naturally a warm and dry site, the vineyards benefit from the cooling influence of their proximity to the Mediterranean Sea to the west and moderating influence of the Orcia River to the south. Careful vineyard management, and great attention to clonal selection also allows the wines to maintain freshness and balance.
A new winery was built in 2004. Fermentations are in steel with submerged cap post fermentation maceration. The Brunellos are then aged in larger French oak. This process gives wines full of color and intense fruit.
In addition to a Rosso and a Brunello, a single vineyard wine is made – from Vigna Paganelli – where vines were planted in 1964, making these some of the oldest plantings in Montalcino. The wine is bottled as a Riserva after aging 48 months in 33-52 HL French oak barrels.
The 2017 Brunello di Montalcino opens to a saturated and shiny dark ruby color. This edition is loaded with black and purple fruits such as blackberry preserves and plum. Those more robust tones are followed by spice tar and campfire ash. The tannins are young (but not stemmy or bitter) and you'd be best served by letting this wine age and relax with more cellar aging. Il Poggione always makes some of the smoothest and most texturally enriched wines in the appellation and this vintage is no exception. This is an ample production of 200000 bottles.
Blackberry blueberry stone and floral aromas. Hints of cedar too. Full-bodied and chewy with polish and focus. Dried berries and hints of meat. This shows the ripeness of the grapes. Chewy at the end. Needs time to soften. Better after 2023.