Poggio Antico Rosso di Montalcino 2013


Poggio Antico Rosso di Montalcino 2013

“PRISVÄRD ***” – Allt om Vin nr 11/2015

Poggio Antico’s Rosso di Montalcino is characterized by an intense ruby red color, a pleasant and rich bouquet that is fresh, with hints of raspberry. Its taste is firm, generous and well balanced, with sour black cherry flavors and very good tannins.

As a D.O.C. appellation (Denominazione di Origine Controllata – controlled from the origin) wine Rosso di Montalcino has its own regulations that are – to some extent – similar to those of Brunello. However, the appellation of Rosso di Montalcino permits higher yields per hectare than those allowed for the production of Brunello, without a mandatory period of aging in wood. Also, the minimum alcohol content for the Rosso is 12.0% by volume, instead of the 12.5% that is necessary for Brunello.

Poggio Antico does not make any distinction during the harvest between grapes destined for various wines (except for Riserva) so that the yield and therefore the quality of the fruit used for Rosso di Montalcino is identical to those of the more expensive Brunello and Altero. Therefore Poggio Antico’s Rosso di Montalcino is made by bottling a small quantity of Brunello early. The wine spends 12 months in 500-liter French oak tonneaux and is then rests in the bottle for at least 4 months before release.

Awards & Reviews

  • “PRISVÄRD***” – Allt om Vin nr 11/2015. “Trevlig doft med mörka bär. Rejäl, lite rustik, hyggligt ursprungstypisk smak.”
    (voted VALUE FOR MONEY*** by
     Swedish Wine Magazine Allt om Vin nr 11/2015)

Poggio Antico, Montalcino

Super Premium Brunello

Poggio Antico is located in Montalcino, 50 km south of Siena. At 450 meters above sea level, Poggio Antico is one of the highest altitude producers of Brunello. The steady breezes at this altitude sweep away morning and evening fogs and early frosts, and dry the grapes after every rain, thereby preventing the development of mold. This highly privileged position and sunny vineyards facing south to southwest guarantee optimum growing conditions, particularly during the crucial maturation period when the grapes gradually reach perfect balance between sugar and acidity.

The development of Poggio Antico started in the late 1970s and the original 20 hectars was purchased in 1984 by Giancarlo and Nuccia Gloder. At this time Montalcino only had a few dozen wineries. Their youngest daughter, Paola Gloder, has managed Poggio Antico since 1987. Her husband, Alberto Montefiori, joined her in 1998. Claudio Ferretti supervises the cellar and the vineyards.

The estate now includes about 200 hectares of beautiful woods, fields, olive groves and about 32.5 hectares of the estate are under vine. The calcareous and rocky soil ensures perfect drainage and is particularly suited for growing the high quality grapes necessary for full-bodied wines such as Brunello. The vineyard’s elevation delivers cool evening temperatures which promote superb bouquet and mellow harmony.

From the start Poggio Antico’s objective has been high quality, combined with first class service and great attention to detail. Passion for nature, hard manual work in the vineyards, extremely low yields, modern technology in the cellar and a lot of patience come together to produce super premium wines. The unique combination of altitude, positioning, and soil quality gives Poggio Antico wines their special character and elegance. The wines are structured for extensive cellar life yet are elegantly charming in their youth.

Since 1990 Poggio Antico’s wines have been rated by Wine Spectator 5 times within the “Top 100 Wines of the Year”.


  • Producer: Poggio Antico
  • Country: italy
  • Appellation: Rosso di Montalcino
  • Grape varieties: 100% Sangiovese
  • ECO/BIO: No
  • Vintage: 2013
  • Alcohol content: 14%
  • Volume: 750 ml
  • Article number: 74571
  • (Out of stock)


  • This wine is great with:
    • Beef
    • Cheese
    • Game
  • Winemaker: Claudio Ferretti
  • Soil: Calcareous and rocky soil
  • Vinification: Fermentation is in 80-hectolitre truncated cone-shaped stainless steel tanks, with completely removable lids that allow for manual punch down and gentle extraction by avoiding the use of pumps. First fermentation lasted 15 days. The wine spends 12 months in 500-liter French oak tonneaux and is then "bottle-aged" for at least 4 months before release.
  • Sugar: 1 g/liter
  • Acid: 5,53 g/liter
  • Bottles/case: 6
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