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Sondraia

Sondraia

Sondraia

Bolgheri Superiore D.O.C.

Cabernet Sauvignon 65%, Merlot 25%, Cabernet Franc 10%

 

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.

Climate Trend

 

The 2017 climatic conditions in Bolgheri reflect a changing global environment. Winter continued with good weather and slightly cooler temperatures than average, which protected against the proliferation of insects harmful to the vine. In the spring there was an early start to budding and fortunately, the spring frosts, which affected various Italian regions, did not impact the vegetation. Summer was sunny and breezy. Early July was characterised by relatively high humidity for the coastal area. The first heavy rainfall came in mid-September, but the days that followed were warm and bright. The prolonged drought helped us to fight against fungal and parasitic diseases. Irrigation management was complex and coordinated with the help of weather huts, equipped with sensors which detect soil humidity and evapotranspiration. But the human eye is forever irreplaceable: visual and manual inspection of leaf and grape turgidity indicated the best moment to provide the right amount of water, allowing us to keep the grapes firm and fresh, and maintain the protection of leaves with their chlorophyllin function.

grape varieties

grape varieties

Cabernet Sauvignon 65%, Merlot 25%, Cabernet Franc 10%

soil characteristic

vineyard location

Via Bolgherese, Cabernet Sauvignon (3.00 ha – 7.40 ac); Le Sondraie, Merlot, Cabernet Franc and Cabernet Sauvignon (12,00 ha – 29.65 ac)

Bottle

capacities

750 ml • 1,5 L • 3 L

vinification

Grapes are de-stemmed then soft pressed to partially rupture of the berries

ageing

22 months in 225 litres French oak barriques (70% new, 30% second use)

fermentation

In temperature controlled stainless steel tanks

malolactic fermentation

Carried out naturally in barriques in November

Honors and Awards