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and Il Poggione presented all the majesty of its Brunello in this vintage: a masterpiece to enjoy with a delicious plate of wild boar “dolceforte"
con richiami di mela verde
Morellino di Scansano accompanies pasta dishes with elaborate sauces and meat-based mains typical of Maremma cuisine
violet and bold spices
The fermentation takes place in steel and the subsequent maturation of 6 months in small French and American oak barrels
conegliano valdobbiadene prosecco superiore docg extra dry magnum luca ricci W26-27-civa and Il Poggione presented allSolfiti Prosecco Acciaio Aromatico Fresco Giovane Monovitigno Italia Extra Dry Aperitivo Veneto Antipasti di pesce Antipasti di terra Formaggi freschi Primi di terra Salumi Spumante