Poggiotondo, or 'round hill' makes several wines, including a Chianti Superiore and this wine: a blend of 80% sangiovese, 10% merlot, 5% syrah and 5% colorino. Alberto Antonini is responsible for managing the operation, following in the footsteps of his father Carlo, who founded the original Poggiotondo property (called Cerro del Masso) in 1969.
This wine, sealed with Diam, offers appealing Chianti freshness: a lightness of fruit, tangy acid and some good length. The blending components seem to fill out the fruit profile, adding flesh and structure. I would not have picked the 5% shiraz in this wine, which made me wonder what difference the shiraz made beyond the impact of the merlot and the colorino.
Tasted over two nights, the wine went well with home-made pizza. Perhaps the best match of wine and topping was with roast jerusalem artichoke, mashed with confit garlic and fresh thyme, spread over the base and then topped with cubes of organic bacon.
The image is of Alberto Antonini tasting Poggiotondo grapes.
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