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2012 Il Poggione (Proprietá Franceschi) Brunello di Montalcino
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"15 - 20 days 'submerged cap' fermentation in s/s tanks with indigenous yeasts at a controlled temperature 25/28 °C (77/82 F). Malolactic fermentation in s/s. Aged 36 mos in large FR oak barrels (30 - 50 hl or 872 -1,373 Gallon) followed by a long bottle aging." 11,000 cases made
95+ pts WA,
94 Decanter (Wu, 10/8/19) & 90 (Panel, 8/29/17),
93+ Vinous (Agata),
93 ea Suckling & WE @ $85,
92 ea WS, Falstaff Magazine, Luca Gardini, & winealign.com , +
17 & 17.5/20 Jancis Robinson!