The grapes processed at Poggio di Sotto could theoretically all be classified as Brunello. Only in the final months before bottling is it decided whether the wine will be a Rosso or a Brunello. Ultimately, the Rosso differs only in that its tannin structure is slightly more approachable than its more famous sibling. The nose is, as always, captivating and full of grace: various cherry aromas, wild strawberries, and slightly smoky notes are present, along with tobacco and herbs. The dedicated team aims to achieve elegance, finesse, and perfect harmony between all components. On the palate, the wine is already very pleasant and precise, with a subtle hint of vanilla and chalky minerality.