Poggio Antico
Rosso di Montalcino D.O.C.  2003

Organoleptic Characteristics


Beautiful deep ruby red.


Intense, with loads of red ripe fruit, plum and black cherry.


Rich, warm, round, concentrated and silky. Great vitality and persistent.

Technical Characteristics

Grape Variety

Sangiovese 100%

Alcohol by volume


Net Dry Extract

33,90 g/liter

Total Acidity (in Tartaric Acid)

5,72 g/liter

Volatile Acidity (in Acetic Acid)

0,54 g/liter

Soil Characteristics

With Eocene origins, rich in clay, which ensures a perfect drainage.


In 80-hectoliter stain-less steel tanks, truncated-cone shaped, at controlled temperature, which never exceeds 32C. First fermentation lasted 15 days. Thanks to the particular technical characteristics of these tanks, which also have a completely removable lid, the punch-down system is used, instead of the pump-over procedure, in order to achieve a better and gentler extraction, avoiding the use of pumps.


16 months in total, 12 of which in 500-liter French oak tonneaux.


Minimum 4 months of bottle aging before its release (end of January 2005). The wine was bottled in September 2004.


Carlo Ferrini

Please click here to see how the reviewers rated Poggio Antico wines.
Please click here to return to Rosso di Montalcino.
Please click here for a printable page.


Poggio Antico