Poggio al Tesoro Sondraia 2012


TROPHY - IWC 2016/GOLD - IWC 2016/ SILVER - SWA 2016


After just a few vintages, Sondraia has become a classic in the Bolgheri area. Perfectly ripe grapes and painstaking work in the cellar yield a wine with intense notes of fresh fruit and herbs which follow through on the palate, where the wine opens up with great class and silky smoothness.

Vintage 2012 began with a relatively cold and rainy spring. In this period, when vegetative growth is rapid and significant, rainfall can challenge even the most experienced winegrower. Careful vineyard management allows the quality and health of the grapes to be maintained. In this area, which is early-harvesting by definition, there were even spring frosts, which contributed to reducing production. Fortunately, the hot, dry summer did not bring scorching temperatures that would have compromised the quality of the vines and the grapes. Timely management of emergency irrigation allowed all of the vineyards to remain active and reach September without water stress. The reduction in temperature and some light rain in early September perfectly rounded off the growing period, giving rise to fine, elegant wines.

Most of the Cabernet Sauvignon fruit for this blend was sourced from the three hectare Via Bolgherese vineyard situated at 56 metres above sea level. Soils here are composed of coarse red sand, rich in gravel, well-drained and with a clay layer at a depth of 120 centimetres. The planting density is 9,000 vines per hectare. Merlot, Cabernet Franc and the remaining Cabernet Sauvignon was sourced from the 12 hectare Le Sondraie vineyard situated 35 metres above sea level. These soils are free-draining, a mixture of clay and sandy silt, with high levels of magnesium and iron. Vines are planted at a density of 7,500 vines per hectare, are cordon trained and spur pruned. The vines are an average of 9 years old producing yields of approximately 35 hectolitres per hectare.

After de-stemming and soft pressing, fermentation took place in temperature controlled stainless steel tanks at 28-30°C for 10 days. Frequent `delestage` or rack and return, as well as punching down the cap, was used to extract good colour and ripe tannins. Post-fermentation maceration took place for 22 days as the tannins were so ripe, the wine was then aged in 50% new and 50% one year old French barriques for 18 months. It was released after nine months in bottle.

65% Cabernet Sauvignon
25% Merlot
10% Cabernet Franc

14.5% abv
Poggio al Tesoro Sondraia 2012
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  • Poggio al Tesoro Sondraia 2012