ABOUT THIS WINE:
Fermentation and maceration take place at a controlled temperature of 25˚–30˚C (77˚–86˚F) in 150hl stainless steel for 15 days. Aged 6 months in Slavonian oak followed by 3 months in bottle
ABOUT THIS PRODUCER:
Val di Suga’s history began in 1969, when a company owned by Aldo Moro bought agricultural land to the north of Montalcino and built a manufacturing and retail business on it. Previously used for forage, these lands were gradually made into vineyards as they changed hands a number of times until, in 1982, Val di Suga began making wines in its own winemaking cellars. The first vintage to be sold was Val di Suga Brunello Riserva 1977. The company’s viticultural and oenological growth was rapid.
These were the years in which the denomination’s success and expansion began. It was this and constant hard work and commitment in both wine growing and making, that made Val di Suga begin to stand out in the Montalcino wine panorama. A vineyard in a lakeside position in front of the estate buildings was chosen for its special characteristics to produce to first Brunello selection, Vigna del Lago. The first vintage produced for this cru was 1983.
But the truly great intuition came in 1999, when the opportunity for a new acquisition took shape and a vineyard in the historic heart of the denomination, to the south east was bought: Poggio al Granchio. With Poggio al Granchio, Val di Suga acquired an element which marked it out from any other Montalcino estate. It became one of the few estates with vineyards on different hillside locations and the only producer to own vineyards on the three slopes best suited to top quality Brunello making. 55 hectares in total farmed to Sangiovese on three different slopes with different sun exposure and three geologically different soils.