This is Poggio al Tesoro’s flagship wine, produced with the best grapes from the parcels on the estate. Since its creation with vintage 2003, it has garnered numerous awards from both the Italian and the international press. It has become a real Bolgheri classic in a very short space of time. This is a new kind of Supertuscan, successfully expressing the richness of an extraordinary territory, combining tension, complexity and great finesse.
The varietals that are used to make Sondraia are carefully selected in the estate’s best parcels, in particular from the Soprastrada vineyards (those closest to the hills and recognized as the finest in Bolgheri). They are harvested in crates and vinified separately using traditional methods in steel vats. Great care and attention are devoted to the macerations. The wine continues with ageing for 20 months in French oak barriques (50% new, 50% second-use) and for at least 9 months in the bottle.
Intense ruby red in colour, the nose opens with nuances of cherry and plum and deep notes of black berries, followed by aromatic herbs and a pleasant spiciness. It is elegant and seductive on the palate, revealing considerable body, great structure and balance, and silky tannins.
The varietals that are used to make Sondraia are carefully selected in the estate’s best parcels, in particular from the Soprastrada vineyards (those closest to the hills and recognized as the finest in Bolgheri). They are harvested in crates and vinified separately using traditional methods in steel vats. Great care and attention are devoted to the macerations. The wine continues with ageing for 20 months in French oak barriques (50% new, 50% second-use) and for at least 9 months in the bottle.
Intense ruby red in colour, the nose opens with nuances of cherry and plum and deep notes of black berries, followed by aromatic herbs and a pleasant spiciness. It is elegant and seductive on the palate, revealing considerable body, great structure and balance, and silky tannins.
Ideal with grilled and barbequed meats – Chianina beef in particular – roasted veal, spare ribs, ossobuco, and lamb or pork shanks. Excellent with smoked ricotta cheese, Parmigiano Reggiano and medium-matured pecorino. Serve at 16-18°C and open one hour before drinking.
65% Cabernet Sauvignon 25% Merlot 10% Cabernet Franc