2018 Poggio Al Tesoro, Sondraia, 6x750ml

2018 Poggio Al Tesoro, Sondraia, 6x750ml

Demonstrating Bolgheri's ability to produce an original and easily recognizable Bordeaux blend, grapes for Le Sondraia come from the first vineyard Allegrini bought in Bolgheri which is just next door to Ornellaia.

Availability: In stock

Case size: 6 / Bottle size: 750ml

Duty Status
From £264.00

Critics Score: 94

Publication: Monica Larner

Drinking Dates: 2023-2037

Made with 65% Cabernet Sauvignon, 25% Merlot and 10% Cabernet Franc, this wine sees a combination of steel and wood. The vintage after this ferments and ages in wood only. The 2018 Bolgheri Superiore Sondraia is already quite toasty with vanilla and dark spice behind black cherry and plum. There is a lot of revved up energy in this vintage, and its tannic structure is important. So is the alcohol content that clocks in at 15%. Fruit comes from a 15-hectare site located just above sea level at about 25 meters in elevation. The soils are deep and well-draining with clay and loose sand.
Poggio al Tesoro is a 70 hectare property in Bolgheri acquired in 2002 by the Allegrini family. The first vineyard they bought, Le Sondraie, is next door to Ornellaia and was previously rented by them. It is 50 hectares in size and is planted with Merlot, Cabernet Franc, Cabernet Sauvignon and a small amount of Vermentino.

Most 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 120 centimetres. The planting density is 9,000 vines per hectare. Merlot, Cabernet Franc and the remaining Cabernet Sauvignon was sourced from the 12 hectare Le Sondraie 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 7,936 vines per hectare, the vines are cordon trained and spur pruned. The vines have an average age of 19 years.

After destemming and soft pressing to partially rupture the berries, fermentation took place in temperature-controlled stainless steel tanks at 28-30°C for 12 days. The wine was transferred to French oak barriques (50% new, 50% second-use) for ageing, during which time malolactic fermentation occurred naturally. After 18 months in barrique and a further nine months in bottle, the wine was released.