Tenute del Cerro 'Poggio Abate' La Poderina Brunello di Montalcino Riserva 2018

Tenute del Cerro ‘Poggio Abate’ La Poderina Brunello di Montalcino Riserva 2018 is a special and limited Brunello, produced only in the finest vintages from the best grapes of La Poderina’s historic vineyards in Castelnuovo dell’Abate.

Made from 100% Sangiovese Grosso and harvested exclusively by hand, it is fermented in temperature-controlled stainless steel with extended maceration, then aged in French oak barrels before release after a total of six years of maturation. 

The name Poggio Abate pays tribute to the Brunello di Montalcino denomination and to the Abbey of Sant’Antimo, which stands directly opposite the estate and its vineyards.

In the glass, it shows an intense ruby-red colour with a complex bouquet of black cherry and red berries, complemented by elegant notes of vanilla and tobacco from oak ageing. It pairs beautifully with roasted red meats, slow-cooked stews, game and aged cheeses.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Complex
Grape Varietal: Sangiovese
Tastes Like: Comparable to a classic Barolo, with cherries, dried herbs, and a refined finish.
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Clay and marl soils
Aging: 36 months in oak barrels
Serving Temperature: 16-18°C

La Poderina, part of Tenute del Cerro, is renowned for its exceptional Brunello di Montalcino, showcasing the elegance and depth of Sangiovese grown in Tuscany.

Seafood: Seared tuna with balsamic glaze.
Poultry: Duck confit with cherry sauce.
Vegetarian: Wild mushroom risotto or eggplant parmigiana.
Meat: Grilled T-bone steak or braised short ribs.

Pecorino Toscano: Salty and nutty, balancing the wine's tannins.
Parmigiano-Reggiano: Aged and savoury, enhancing the wine's complexity.
Aged Manchego: Firm and tangy, complementing the wine's richness.
Gorgonzola Dolce: Creamy and mild, offering a luxurious contrast.

Wild Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cups mixed wild mushrooms, sliced
• 1/2 cup dry white wine
• 4 cups vegetable stock
• 1/4 cup Parmesan cheese, grated
• 2 tbsp butter
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a pan. Sauté onion until translucent. Add mushrooms and cook until tender.
2. Stir in Arborio rice and toast for 2 minutes. Deglaze with white wine and reduce slightly.
3. Add stock one ladle at a time, stirring until absorbed before adding more.
4. Once rice is creamy and tender, stir in Parmesan, butter, salt, and pepper.
5. Serve garnished with parsley and additional Parmesan.

Tip: Pair with Tenute del Cerro Brunello di Montalcino for an unforgettable meal.