After blending all the barrels and barriques for the Rosso di Montalcino 2013, the empty barrels are cleaned deeply by using pressurized water, without detergents or other chemicals, in order to leave the wine unaltered.
Once the cleaning procedures are finalized, we will fill up the barrels with the 2014 Rosso di Montalcino.
Last night we had a nice dinner for some of our clients in Montalcino.
As always, we did our best to let our guests enjoy our sangiovese wines paired with some traditional dishes.
Our talented cooks prepared some local cold cuts and paired them with our Rosso di Montalcino 2012 and the soon to be released 2013. Next was traditional pinci pasta with duck sauce paired with a preview of our Brunello di Montalcino 2010. What’s better than roasted chicken paired with our Riserva Vigna Paganelli 2007? This old recipe, authentic to Montalcino was the show stopping main course: stuffed gander neck with a Pecorino aged 30 months, paired with a magnum of Brunello Riserva Vigna Paganelli 2003.
We finished with dulcis in fundo, an amazing torta della nonna cake, and our Moscadello di Montalcino. Our guests were very satisfied and the wines were a great success!
Pollo in Galera is a traditional recipe from Montalcino. Its name literally translates to “chicken in jail.” Due to the simplicity and low cost of its ingredients, this is a traditional dish of Tuscan farmers. Here is how we make it!
1 whole chicken 2 lbs Cipollini onions (or small white onion) 4 potatoes Extra Virgin Olive Oil 1 glass of white wine ½ glass of chicken broth or stock Salt, pepper
Cut the chicken into four pieces and peel the baby onions and the potatoes. Cut the potatoes into bite-sized pieces. Pour the oil in a Dutch oven and lay down the chicken. Add wine, broth, baby onions and the diced potatoes. Cover the pan with greaseproof paper and the lid. Let it simmer for 45 minutes. Serve with warm vegetables and enjoy Pollo in Galera with Il Poggione Rosso di Montalcino!
Tomorrow is World Pasta Day and here at Il Poggione we are celebrating with Pigeon Raviolini, a classic recipe from one of our favorite restaurants, Il Silene in Seggiano, and a bottle of Il Poggione Rosso di Montalcino. Here is the Raviolini recipe for 6 people (serves about 120 raviolini).
For the pasta - 3 eggs - a tablespoon of Il Poggione Extra Virgin Olive Oil - 1 and 1/4 cup of flour - 1 teaspoon of salt
For the filling - 2 whole pigeons - half an onion - a clove of garlic - 1/5 of a cup of Il Poggione Extra Virgin Olive Oil - salt - 1 glass of Il Poggione Rosso di Montalcino
Just before serving - seasoned parmigiano cheese - toasted ground pepper
Preparing the pasta dough Combine the flours and make a hole in the middle, then crack the eggs into the center, adding the salt and the oil. Then mix everything and form it into a soft ball, wrap it in plastic wrap and leave it to stand in the fridge for 30 minutes.
Preparing the filling De-bone the pigeons, remove the breasts and legs, while being careful to keep all the fat and the little pieces attached to the bone. Then prepare a frying pan with the onion and the garlic in the extra virgin oil at a low flame.
When the onion is nicely golden, add the pigeon meat and the bones, and continue to cook until the meat is completely browned.
Bathe this in red wine and raise the flame so that all the alcohol evaporates. Remove the pigeon bones, adjust the salt and mince the meat very finely. It should have a dark color and a strong flavor.
Preparing the raviolini Roll the dough out very thin and cut it into long strips about 2/2.5 inches wide.
Lay out a strip along the table and position the paté, not at the center but on the part nearest to you, almost at the edge of the strip. With a teaspoon make little heaps of paté at regular intervals, then take the remaining part of the strip, and fold it over the mixture to cover and close it. Press the edges of each raviolino with your hands to make the two parts of the dough adhere well. Cut away the surplus dough with a pastry wheel.
Repeat the process with the other strips. With these quantities you can get about 120 little raviolini After cooking the raviolini in plenty of salted water, divide them onto the plates (about 20 per person). Immediately grate the cheese over them so that it melts well into the hot raviolini, add a trickle of oil and some ground pepper.
From the website VinousMedia by America's greatest Italian wine writer, Antonio Galloni:
Il Poggione 2011 Rosso Di Montalcino S. Angelo in Colle, Tuscany, Italy 91 points
Il Poggione's 2011 Rosso di Montalcino bursts from the glass with intense, layered fruit. A big, voluptuous wine, the 2011 stands out for its generous, utterly inviting personality. Hints of spices and rose petals add complexity, but in the end in 2011 the Rosso is a wine mostly of juicy, textural impact. The estate's Rosso is made from the estate's youngest vines and lower-altitude vineyards.
Drinking window: 2014 - 2021 —Antonio Galloni, September 2013
The vineyard, planted in January 2011 by bedding only the American vine rootstock and grafting it in August of the same year utilizing clones of Sangiovese from the Vigna I Paganelli, is now growing rapidly.
This method of working is much more costly than bedding rootstock that has already been grafted. But it allows us to have particuloar clones inasmuch as it is the farmer himself who goes into the vineyard and chooses the vines that will give (in accordance with personal experience matured over years and years of work in the vineyard) the best grapes. Moreover, the growth of the vine is better.
In twenty years from now, we will harvest qualitatively excellent grapes from this vineyard and perhaps, we will be able to create a new cru called "Vigna Il Patrizio", which is the name of a farm house adjacent to the vineyard.
As happens often in order to have tranquility for us and for our beloved clients, we make a sample monitoring of the corks searching for cork problems (T.C.A.).
We have cut into slices 30 corks and we have soaked them in an alcoholic solution (alcohol and water) for 24 hours at 30° C.
After this, we have smelled the odor to understand if there was a problem of cork.
We have not found any odor of cork and this is a sign that our friends who supply us with corks from Sardinia have done a good job and have given us excellent corks to seal our Brunello and Rosso di Montalcino.
Yesterday, 7 October, we have completed the harvest, picking the Sangiovese grapes for the production of Brunello di Montalcino in the high zone of Sant'Angelo in Colle, in the vineyards "Costa" and "Fonterenza" to be precise.
Healthy, ripe grapes that will give the Brunello 2011 elegance, aromas, acidity, thanks to the location of the vineyards at 400 meters above the sea level.
We have arrived at the end of a long harvest that begin with the picking of the white grapes on 22 August.
The climatic progression of this year passed from a cool and rainy July to a torrid August without rain. A progression that continued even in September and that made us work diligently in the vineyard to select the grapes and to pick those more advanced in their ripening, which were at risk and were being dried, leaving in the vineyard those which were not good.
The vines located at different altitudes, with ages that vary between 15 and 47 years, have responded well to the climatic progression and we can say that not only for the Riserva I Paganelli, but also for the Brunello di Montalcino vintage and for the Rosso di Montalcino, the quality is very high. Rightly, we must wait for the wines to finish the malolactic fermentation before we pass judgment. But our experience, as we have already tasted them, tells us that the quality is there and that it is very good.
A thanks, as always, to our workers who have worked hard in the vineyard up until the very end, selecting and picking only the best bunches.
Yesterday we have completed the organic fertilizing of the land using manure pellets. They are easy to distribute and they are an excellent substitute for barnyard manure. At the same time, in order to avoid that it be burned by the sun, it was also buried by tilling the land.
We continue to harvest the Sangiovese to produce the Rosso di Montlacino. On Monday, we will begin to harvest the Sangiovese to produce the Brunello di Montalcino. Yesterday, the analytical monitoring has comforted us. The choice to wait to make the harvest has given the hope-for results. The potential anthocyanins have risen to 1428.00 and the extractible anthocyanins to 1017.00. The ripeness of the seeds is excellent. We are still convinced, that at least for us in Sant'Angelo in Colle, 2011 will be an excellent vintage.
Today, 20 September, we have begun again to harvest the Sangiovese grapes with which we will make the Rosso di Montalcino.
This morning at 7:00 a.m., the low temperature was around 10° C. (50° F.). The high is rising but we will not exceed 23-23° C. (72-73° F.). From tomorrow, however there is a forecast of an increase in the temperatures.
The analytic data for the grapes are very good and now the extractable anthocyanin has risen to excellent levels to obtain analytically excellent wines also in terms of their color.