Notes:

The 2021 Poggio Valente is fabulous. I can't remember tasting a Poggio Valente with this much finesse. Rose petal, spice and red cherry fruit open in an effusive bouquet that is immediately appealing. Silky, medium in body and gracious, with finesse to burn, the 2021 shows what is possible within the appellation. I love its total class.  Antonio Galloni 94

Drinking Window 2025-2036

• Producer: Fattoria Le Pupille is located in the Maremma in southwestern Tuscany and is closely associated with proprietor Elisabetta Geppetti. The estate developed from a small property into one of the better-known producers in the Maremma. Sangiovese is an important part of the estate’s production, alongside wines based on international varieties. Poggio Valente has been produced since 1997 and is the estate’s single-vineyard expression of Sangiovese. The 2021 marked approximately 25 vintages of the bottling.
• Vineyard: Poggio Valente comes from the Poggio Valente vineyard near Pereta, in Magliano in Toscana. The vineyard covers approximately 12 hectares and sits around 280 meters above sea level, with a southwest exposure. The site is strongly hilly, with a sandy surface layer over rocky sandstone-derived subsoil. Vine age varies considerably: the oldest plantings date to the early 1970s, while newer sections were planted in the early 2000s. The vines are trained to spur-pruned cordon. These site details are important because Poggio Valente is not a generic Maremma Sangiovese; it is a single-vineyard wine whose identity is tied specifically to this hillside.
• Wine Details: The 2021 is 100% Sangiovese and is bottled as Toscana IGT. The vintage shows the combination of concentration and freshness repeatedly noted by critics. Red cherry and other red fruits form the core of the wine, with floral, earthy, herbal and spice elements appearing around them. James Suckling noted cherry, chocolate, walnut, lavender and rose petal, while Wine Advocate found red fruit, iris, blue flowers and earth. Antonio Galloni emphasized rose petal, spice and red cherry. Structurally, the wine is medium to full in expression, with fresh acidity and particularly fine tannins rather than a heavy or aggressively extracted profile.
• Winemaking: Wine Advocate reports that the 2021 underwent approximately 20 days of fermentation in stainless steel, with relatively light extraction through punch-downs and pump-overs. The wine was subsequently matured in tonneaux, with only 20% new oak. This relatively restrained use of new oak helps explain why the critical descriptions concentrate on Sangiovese fruit, flowers, earth and spice rather than overt wood character. Monica Larner also reported that the wine is made with a Burgundian model in mind, an approach consistent with the emphasis on freshness, finesse and fine tannin rather than sheer power.
• Food Pairing: Poggio Valente’s combination of Sangiovese acidity, ripe fruit, savory character and tannin makes it particularly appropriate for grilled or roasted red meats, game and meat-based pasta dishes. The producer specifically recommends substantial cuts of meat and game, while other published pairing information includes pappardelle with hare ragù. Bistecca alla Fiorentina, grilled lamb, wild boar ragù, roast pork and aged Pecorino are also structurally appropriate pairings: protein and fat soften the tannins, while Sangiovese’s acidity works well with tomato, roasted meat and richer sauces.