Tenuta Il Poggione had a romantic start in life in the late 1800's when Florence landowner Livinio Franceschi thought he would like to visit Montalcino after hearing tales from a shepherd who overwintered his flock around the area. When he did he fell so much in love with the place that he decided to buy land and establish a farm. At the turn of the 20th century the estate began to market their Brunello wines. They were one of the founding members of the Brunello di Montalcino Consortium in 1967, and today Livinio's descendants Leopoldo and Livia Franceschi continue the tradition. The estate is located below the hilltop medieval village of Sant'Angleo in Colle, part of the Brunello di Montalcino DOCG, and one of the finest zones of the appellation. Around 125 hectares are under vine planted at an altitude of between 150 and 450 metres above sea level, where the proximity of the Tyrrhenian Sea to the west and Monte Amiata to the south create a special microclimate. Their Paganelli Vineyard was planted in 1964 on an alluvial terrace, using Sangiovese clones from their old vineyards, and for decades these emblematic clones have been used by new estate and Tuscan vineyards to preserve the typicity of the Sangiovese grape in Montalcino. A new winery was built in 2004, where father and son team Fabrizio and Alessandro Bindocci combine the ancient traditional winemaking methods with modern technology and innovative techniques. The grapes are hand-picked. They use native yeasts for fermentation where they employ the submerged cap technique (the cap remains in constant contact with the must, but does not disrupt it, as opposed to punching down, or pumping over), which results in wines with intense colours and flavours. The maturation cellar is underground, five metres beneath the vinification cellar, and here the wines age in French oak, where the staves have been seasoned outside for at least four years before the cooper has crafted them into barrels. These are uncompromising wines, elegant and finely structured with fantastic ageing potential.