Brunello di Montalcino

Poggiarellino is a tiny family estate north of Montalcino, near the galestro slopes of Montosoli, where Lodovico Ginotti returned to the family land in the 1980s and now works it with his son Marzio. Around three hectares of Sangiovese go into the Brunello, farmed without chemicals though uncertified. It ferments on wild yeasts and macerates in cement, then spends roughly four years in large Slavonian casks, no barrique and nothing modern, and is bottled unfiltered. Old-school, savory Brunello built on structure rather than flash. 2016 is the draw: a cool, long, near-perfect season in Montalcino, one of its benchmark Brunello vintages, giving wines of real freshness and fine-grained tannin. 14%.