Tomato Season and a New Wine from Poggerino

An opulent, egg-raised Chianti Classico for a grand meal.

Tomatoes have always been one of our favorite parts of summer. Whether raw and chopped into a bruschetta, baked into a tart, or cooked down into a rich tomato sauce, an in-season tomato is an entirely different fruit from the out-of season variety. For tomato inspiration, check out this list.

And chez nous, when tomatoes are on the table, Poggerino is never far away. The lone Italian source in our portfolio, the Fattoria Poggerino’s star has risen dramatically in recent years. Writer Rajat Parr calls them “some of the purest expressions of the grape in Italy.” The Wine Spectator recently profiled the vineyard, calling their wines “impeccably balanced” and “pure, honest wine.”

Poggerino’s Chianti Classico and Riserva are delicious year in and year out. This year, in addition to their delicious Sangiovese Rosato, we’ve added their “Nuovo” cuvée – a Chianti Classico that spends a year in concrete eggs before bottling. The shape of these vessels induces a slow, natural circulation of the liquid within, increasing contact with the lees and smoothing out the wines tannin.

The resulting cuvée is big and opulent, trading some precision for the richness and roundness that characterizes this more modern take on the wine. It provides some of the density of the Riserva, but with an earlier drinking window. The bottle we opened over the weekend was terrific after a half hour in a decanter, pumping out notes of red cherry jam, plums, cassis, and lavender. Serve this with Marcella’s Bolognese.


Poggerino Chianti Classico Nuovo 2019
bottle price: $38

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