Carlo Ferrini created this Maremma wine from one of Tuscany’s great estates, which spans 115 acres (35 are planted) purchased by Antonio Moretti in 1999. The property is typical of Tuscany’s coastal areas, with pockets of soil rich in clay and others rich in gravel and fine stones. The principal Poggio al Lupo vineyard is a southerly hillside vineyard rising 330 feet above sea level. Grapes were hand harvested and during fermentation, the wine macerated for 25 days, followed by malolactic fermentation. The wine aged 18 months in 100% new French Allier barriques and 6 months in the bottle before release.
Harvest Note:
Vintage 2013 was less warm and cooler than 2012. The optimal temperature range between day and night enhanced and underlined the difference between the different varieties. Less concentration and much more elegance allowed Cabernet and Merlot to evolve better, and Sangiovese could reach the perfect level of maturation. Acidity is interesting but not invasive, tannis are important and will evolve in a superior quality in mouth. Picking up before the October rains, the harvest was not compromised and we got healthy grapes and compact bunches. Wines result then very complex and elegant at the nose, and at the same time characteristic and varietal. In the mouth the structure is harmonic and there are perfect proportions between acidity and tannins. The best features for a great year.
Tasting Note:
The wine has a deep, opaque purple color suggesting intensity and extraction. Heady aromas and flavors deliver jammy black fruit with notes of cedar. The body is full, with silky tannins and a long, penetrating finish.
Food Pairing:
Exceptional with full-flavored meats and hard cheeses.
AGING: Matured for 14 to 16 months in French oak
PH: 3.36
ACIDITY: 6.40 g/l
ABV: 14%
The 2013 Poggio al Lupo is rich, flashy and seductive. There is a lot to like in the wine's up-front juiciness. Sweet black cherry, licorice, cloves and lavender are front and center in an expressive, generous wine that is built for immediate gratification. And there is plenty of that here. - Antonio Galloni 90 Points
