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The Wines

The Wines

 

Sacromonte

 

Sacromonte 2013

 

I.G.T. TOSCANA

Grape Variety: Sangiovese

Fermentation: In 50 Hl barrels of French Oak for approximately 14 days

Maturation: In 50 Hl barrels of French Oak for at least 24 months

Refinement: In bottle for at least 9 months before being placed on the market

Organoleptic Characteristics

Colour: Deep ruby red (central spectrum)

Nose: Delicately floral, lightly spiced, elegant and ethereal in a complex and fine bouquet

Palate: Dry, medium bodied, with well-balanced acidity. Harmonious, elegant, without evidence of harsh tannins. A very pleasant aftertaste.

Serve at: 18-20 degrees Celsius

Best accompanied by: Pasta with meat sauces; delicate red meats (veal, pork etc.); marinated and grilled white meats and wild fowl
Sacromonte or “Sacred Mountain” refers to Monte Amiata which was the home of the gods for the Etruscans and the wine is named in honour of the volcanic peperino stone typical to the mountain and used in the construction of the Castle itself.

 

Lyncurio

 

Lyncurio

 

I.G.T. TOSCANA Pinot Nero

Pinot Noir vinified in white

Grape Variety: Pinot Noir

Fermentation: In stainless steel vats 20hl. with temperature control

Maturation: 5 months in stainless steel 20hl

Refinement: In bottle for a minimum of 1 month before being placed on the market

Organoleptic Characteristics

Colour: pale winter sunset soft pink

Nose: elegant fruit and fragrance, ample, persistent and fresh

Palate: dry, well rounded, neatly balanced with notes of summer fruit and nutty kernels

Serve at: 10-12 degrees Celsius

Best accompanied by: raw fish, sushi, oysters, fish soups and delicate white meat dishes, summer puddings and aged Parmesan.
LYNCURIO is the lynx-stone, a mythological curative stone, the colour of pale amber strongly associated with the god of wine, Bacchus.

 

Balaxus

 

Balaxus

 

I.G.T. TOSCANA Rosso

Dry Red Wine

Grape Variety: Grenache (Alicante)

Fermentation: In 50 Hl barrels of French Oak for 18 days

Maturation: In 50 Hl barrels of French Oak for at least 24 months

Refinement: In bottle for a minimum of 9 months before being placed on the market

Organoleptic Characteristics: Balaxus is a wine made from Alicante, also known as Grenache; characteristics of pomegranate garnet and fresh mountain cherries in its color, aromas and flavors. The texture is detailed and bright, reflecting the volcanic quartz soil and cool, crisp evenings. Balaxus is the name of an oriental ruby highly prized by the ancients

Nose: Delicately floral, lightly spiced, elegant and ethereal in a complex and fine bouquet

Palate: Dry, medium bodied, with well-balanced acidity. Harmonious, elegant, without evidence of harsh tannins. A very pleasant aftertaste.

Serve at: 18 degrees Celsius
BALAXUS is the name of a deep red oriental ruby highly prized by the ancients.

 

Piropo

 

Piropo

 

I.G.T. TOSCANA Pinot Nero

Grape Variety: Pinot Noir

Fermentation: In 50 Hl barrels of French Oak for 18 days

Maturation: In 50 Hl barrels of French Oak for at least 24 months

Refinement: In bottle for a minimum of 9 months before being placed on the market

Organoleptic Characteristics

Colour: Ruby red with garnet tones

Nose: Elegant, spiced with delicate fruit in young and pleasant bouquet

Palate: Dry and well balanced, rich fruit, consistent, well structured and harmonious with pleasant background tannins

Serve at: 18 degrees Celsius

Best accompanied by: Pasta with meat sauces; delicate red meats (veal, pork etc.); marinated and grilled white meats and wild fowl; salt cod and stockfish.
PIROPO is the pyrope, a rare type of garnet which has a purple tonality and was used as a poetic metaphor for wine from Tuscany by Renaissance writers.

 

Jaspidem

 

Jaspidem

 

I.G.T. Toscana Rosato

Grape Variety: Sangiovese

Fermentation: In stainless steel vats 20hl. with temperature control

Maturation: 5 months in stainless steel 20hl

Refinement: In bottle for a minimum of 1 month before being placed on the market

Organoleptic Characteristics

Colour: New copper, melon and raspberry pink tonalities

Nose: Red currant, red apple through to medlar

Palate: Wild strawberry, followed by notes of ‘giuggiola’ with a salted caramel, almost marine finish. There is fresh acidity, precise fruity tanin and a good length with a pleasantly dry conclusion.

Serve at: 10-12 degrees Celsius

Best accompanied by: Cicchetti and appetitivi, Parma ham. Salads – Nicoise in particular. Grilled chicken, pork,or fish, Crustaceans – scampi, crayfish, lobster, fish soups, raw sea urchins. Spicy Oriental/Middle Eastern Food.
Jaspidem is the Latin term for the Jasper stone. Its colour ranges from a bright green to red or sandy pink. It is one of the oldest known gemstones and considered to symbolise the earth, as it is grounding and nurturing.

 

The Winemakers Release

 

The Winemakers Release

 

I.G.T. Toscana Rosso

Grape Variety: Sangiovese

Fermentation: In 50 Hl barrels of French Oak for approximately 14 days

Maturation: In 50 Hl barrels of French Oak for at least 24 months

Refinement: In bottle for at least 3 years before being placed on the market.

Organoleptic Characteristics

Colour: Delicate translucent ruby

Nose: Intensely floral, with violet and rose notes, sage, savoury and wild penny mint.

Palate: Dry, complex and extremely sublimated, with fine web-like acidity and subtle but resonant tannins.

Serve at: 18-20 degrees Celsius

Best accompanied by: Beef stews or steak, venison, wild boar.

The Winemaker’s Release 2010 vintage

This wine is specially aged in bottle in the Potentino Cellars until Charlotte, the Winemaker, decides it has reached the right moment of evolution and is ready for proper aging. The wine is a celebration of the mysterious processes that occur within the bottle after the barrel.