Poggio Badiola Castello di Fonterutoli - Mazzei 2022
'포조 바디올라' 카스텔로 디 폰테루톨리의 루쏘는 마제이의 와인으로, 키안티 클래식의 중심부에 위치한 고산 포도밭에서 태어났습니다. 산지오베제와 메를로가 부드럽고 감싸는 질감을 부여하여 과일 성분이 부드럽고 균형 잡힌 구조와 완벽하게 통합됩니다. 코에서는 성숙한 베리의 노트가 드러나며, 섬세한 향신료의 뉘앙스가 뒷받침됩니다. 한 모금은 기분 좋게 부드럽고 매우 마시기 좋습니다.
The Rosso 'Poggio Badiola' from the Tuscan winery Castello di Fonterutoli - Mazzei is a label capable of enhancing the more accessible and lively face of Supertuscans. Specifically, this bottle, marketed for the first time with the 1994 vintage, is the result of a combination of Sangiovese and Merlot, varieties from high altitude vineyards located in the heart of the Chianti Classico production area, around a Romanesque parish church dating back to the 10th century.
The 'Poggio Badiola' Castello di Fonterutoli - Mazzei Rosso consists of a blend of Sangiovese (70%) and Merlot (30%) grapes cultivated in the Le Ripe vineyard, at an altitude between 450 and 510 metres above sea level on soils rich in skeleton deriving from the disintegration of alberese and galestro rocks. At the beginning of September, the grapes are harvested by hand and then placed in stainless steel tanks for temperature-controlled alcoholic fermentation accompanied by 12-15 days of maceration on the skins. The subsequent ageing period takes place in 225-litre American oak barrels and lasts for 10 months before final bottling.
On visual examination, the Rosso 'Poggio Badiola' of Castello di Fonterutoli - Mazzei expresses an intense ruby red hue. Fruity sensations of currant and raspberry describe the olfactory texture together with hints of red citrus, violet, aromatic herbs and dark spices. The sip succeeds in combining structure and smoothness, with elegant tannins anticipating the fragrant and juicy finish, with good persistence. The producer himself suggests pairing 'Poggio Badiola' with platters of cured meats, tasty earthy first courses and roast meats, but also with pizza and large grilled fish, for a surprising combination.