solosole

Poggio al tesoro SOLOSOLE

The great virtue of this Vermentino is that it enhances the aromas and flavours peculiar to Bolgheri. Its clean, crisp flavour and purity are its distinguishing features. The grapes are harvested when their colour changes to an intense yellow. The name Solosole, meaning 'just sunshine', derives from the fact that the wine is essentialy a direct result of the work undertaken in the vineyards and the ripening sun.
Tasting notes The radiance of Vermentino varietal reflects intensely in the aromas of Solosole, a white wine that captivates with its intense hints of flowers and unexpected yellow fruit. The palate has a medium body, is succulent and highly enjoyable. The development of the wine in the glass suggests that it has the potential to evolve for a few years.
Food pairings Solosole is an ideal wine to accompany aperitifs, raw fish and, thanks to its tanginess and fragrance, fried and poached fish. Its crispness also makes it suitable with vegetarian cuisine. Serve at a temperature of 8/10°C (56/50°F) uncorking the bottle shortly before consumption

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cassiopea

Poggio al tesoro CASSIOPEA

Cassiopea is a rosè with character, expressing both complexity and simple enjoyment. Its distinctive aroma blends well with its crisp flavour and easy-drinking style.
Tasting notes The Bolgheri area has a fine tradition of producing rosè wines, a practice which has almost been abandoned over the past twenty years, yet is capable of expressing, as in the case of Cassiopea, an intense and fragrant spiciness as well as an aroma of woodland berries. Its litheness and agility on the palate make it an ideal aperitif wines.
Food pairings Cassiopea rosè is an ideal aperitif wine and also pairs well with various appetizers such as ‘bruschetta’, lean cold cuts, mixed fried fish, tempura vegetables and mini pizzas. Perfect with savoury soups, it enhances grilled white meats and Mediterranean coastal cuisine. Also recommended with premium creamy cheeses and Italian ‘robiola’, savoury ricotta and mozzarella.

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mediterra

Poggio al tesoro MEDITERRA

The flavour of Mediterra fully reflects the characteristics of Bolgheri, displaying an extraordinary harmony between the freshness of its aromas and its warm, powerful flavours. The spicy note lent by the Syrah varietal makes the wine intensely enjoyable as well as easy to drink.
Tasting notes A fragrant and intensely fruity red wine, where the aromas of blackberries, plums and cherries are interwoven with more incisive peppery notes. The result of a winning blend of Syrah, Cabernet Sauvignon and Merlot, Mediterra succeeds in the difficult task of expressing the rich complexity of Bolgheri’s terroir with an easy-drinking, exceedingly pleasurably style.
Food pairings An ideal pairing with various meat dishes, cold cuts and medium-matured cheeses, including Italian pecorino. It should be enjoyed slightly chilled, with seafood dishes such as mullet in tomato sauce, poached fish and Livorno-style salt cod. Serve in large glasses at 14/16°C (57/61°F), uncorking immediately prior to consumption.

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sondraia

Poggio al tesoro SONDRAIA

Sondraia serves as concrete example of how a textbook Bordeaux blend can be expertly crafted from Bolgheri's terroir, creating an original and easily recognizable masterpiece.
Tasting notes After just a few vintages Sondraia has become a classic in the Bolgheri area, thanks to a style that seeks a powerful profile but with harmony and finesse. Perfectly ripe grapes and painstaking work in the cellar yeald 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.
Food pairings A natural match with char-grilled meats, particularly beef, Sondraia i salso recommended with kebabs, roasted veal, pork, lamb shank, ribs or ‘ossobuco’. It is enhanced when paired with smoked ricotta cheese, Parmigiano Reggiano and medium-matured sheep’s milk cheeses. Serve at 16/18°C (64/68°F) in a large red wine glass.

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walter

Poggio al tesoro DEDICATO A WALTER

Bolgheri's terroir, with its proximity to the sea and the particularly favourable exposure to the sun, allows Cabernet Franc to thrive. In this microclimate, Cabernet Franc vinified as a single varietal enhances its spicy nuances and gains elegance and depth. The wine is named after Walter Allegrini and symbolizes the love he felt for this land.
Tasting notes This is the winery’s most important wine, produced with 100% Cabernet Franc, and dedicated by Marilisa and Franco to their late brother Walter. Its richness is evident at first sight, confirmed on the nose by perfectly interwoven, profund aromas of black-berried fruit, pepper and balsamic hints of eucalyptus. The palate astonishes for its ability to sustain this imposing structure with a light tautness, making it both powerful and agile.
Food pairings Particularly suited for juicy, well-seasoned meat such as quail, lamb, pigeon, duck, hare and braised meats with red wine sauces. Perfect to accompany premium, full-flavoured cheeses. Serve at 16/18°C (64/68°F) in large wine glasses.

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olio

Poggio al tesoro EXTRA VIRGIN OLIVE OIL


Tasting notes Intense green colour, with golden highlights. It has a fruity aroma, with distinct hints of artichoke and almond and a slight herbaceous scent. It has a decisive but balanced profile and is ideal for everyday use in the kitchen. Its unique personality is apparent even when drizzled on simple 'bruschetta' made with Tuscan bread, or what is referred to in local dialect as 'crogiantina'.
Production method The olives are harvested exclusively by hand starting at the end of October. They then undergo a cold pressing within 24 hours to ensure that the fragrance and authenticity of the olives remains intact, whilst maintaining the nutritional properties.

agro_on

Poggio al tesoro AGRO DI MOSTO


Tasting notes A condiment with a pleasant sweet and sour flavour, ideal in salad dressings, vinaigrettes and marinades for fish and drizzled on top of fried foods and meat.
Food pairings Agro di mosto is produced via the slow fermentation and successive acetification of the cooked grape must in oak casks. It is bottled very young in order to preserve its fruity flavours and fresh acidity.

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